Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues. A wonderful summer pasta salad – best served at rom temperature.
This recipe is a breeze ~
- Tomatoes Marinate in a Zesty Vinaigrette (adds a burst of bright flavors) – then tossed with Spaghetti (while it’s still warm to “grab” the flavor of the dressing)
- I chose a Quinoa Pasta that is gluten-free. Use what you like! Stir into the marinated tomatoes.
- Garlic Breadcrumbs top the dish and add a nice crunchy topping – lends ton of flavor too
- Shavings of Parmigiano Reggiano or an Aged Gouda cheese tossed in adds heartiness to the dish (omit if vegan)
- Basil leaves a must – I choose green & purple (opal basil) varieties; scatter on top
An incredibly Easy Recipe featuring my favorite variety of tomatoes – The Heirloom!
Some examples of varieties I love:
Golden Jubilee, Chocolate Pear, Cherokee Purple, Striped German, Brandyboy, Green Zebra and Black Krim.
Each lend a gorgeous color to a recipe – some are milder in flavor with less acid… all sweet with juicy interiors.
Some Heirloom Tomato Facts:
- Heirloom plants are treasures that have been grown for generations from seeds gathered year to year, to preserve their exceptional flavor – as opposed to commercial crops that are prized for their durability, often at the expense of taste and nutrition.
- These tomatoes can be quirky and odd in shape, in a rainbow of colors, that are as intriguing to look at as they are delicious to eat!
- The rule of thumb for any kind of heirloom in the seed world is that something has to be at least 50 years old to be an heirloom.
- Taste for yourself at a local farmers’ market – There are more than 3,000 varieties of heirloom or heritage tomatoes in active cultivation worldwide and more than 15,000 known varieties!
- They should be available through October or November (I’m in CT!)… then shipped to better grocers, from mainly California.
- When commercially grown tomatoes are picked green for transport, their vitamin C content is decreased. Although they continue to ripen, turning red in the process, they never achieve their full complement of nutrients.
- In addition, even minimal commercial processing affects the overall nutritional value of fruits and vegetables, and mishandling that produces bruising further reduces nutritive content.
- With what we know today about the value of eating a variety of brightly colored fruits and vegetables, I find that serving colorful and tasty heirloom produce is a fun way to nourish all.
The main reason to choose heirloom tomato varieties is their taste… and “old-time flavor.”
Enjoy!
Karen
Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
Heirloom Tomatoes team with Gluten-Free Quinoa Spaghetti, Easy Shallot-Thyme Vinaigrette and Garlic Breadcrumbs. Delicious served at room temperature.
Servings: 6
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Ingredients
- 6 medium Heirloom tomatoes use different colors and shapes
- 1 recipe Shallot-Thyme Vinaigrette
- 8 ounces Spaghetti I used a gluten-free Quinoa Pasta
- 1 thick slice country bread or choose a gluten-free variety, or sourdough (equal to ½ cup bread cubes)
- 2 teaspoons extra virgin olive oil
- 1 medium fresh garlic clove peeled, finely grated
- 1 big pinch sea salt
- 2 tablespoons basil leaves green and purple
- 1/4 cup aged gouda shaved; or parmegiano reggiano
Instructions
- Make Shallot-Thyme Vinaigrette.
Make the Garlic Breadcrumbs:
- Heat the oven to 350 degrees. Cut bread into 1″ cubes. Add to a small baking dish with 2 t. olive oil, grated garlic and a big pinch of sea salt; mix in. Bake for 10 minutes, turning once or until golden, watch – can burn quickly. When cool, crush with your fingers.
Tomatoes:
- Wash and dry tomatoes. Cut into wedges or thick slices, discarding the cores.
- Add them to a large platter and toss with some Shallot-Thyme Vinaigrette – at least 1/4 cup.
- Let marinate at least half an hour.Cook pasta as package directs – al dente. Drain, shake out excess water and combine with marinated Heirloom Tomatoes on the platter. HINT: The warm pasta will grab the flavors of the vinaigrette.
Finish the dish:
- Garnish with Garlic Breadcrumbs just before serving.
- Top with basil leaves, and shavings of cheese, if using. Add some extra vinaigrette if desired, save the rest in a glass container in the refrigerator.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
Amount per Serving
Calories
211
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
11
mg
4
%
Sodium
155
mg
7
%
Potassium
392
mg
11
%
Carbohydrates
34
g
11
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
1115
IU
22
%
Vitamin C
17
mg
21
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Categories:Everything TomatoesFast & HealthyFirst Course & SidesGluten FreeI Love Garlic!Karen’s FavoritesMain CourseObsessedRecipes to Impress / EntertainingSalad Dressings & VinaigrettesSummerVegetarian
Karen Sheer
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