Home & Decor Malaysia – July 2019

It’s always about the tomatoes with Italian food, which is

why it pays off to get those of the best, highest quality!

Depending on your style of application, you’ll either want

to pick green tomatoes (for battering and deep frying)

or the deepest, ripest tomatoes for your sauces. Salads

require firm but ripe tomatoes, and an heirloom-tomato-

anything is always a dream. For starters, you can serve

an antipasti dish of cured meats, olives, and cheeses, or

opt for tomato-based treats garnished with plenty of

fresh sweet basil.

ITALIAN

HEIRLOOM

TOMATO

BRUSCHETTA

• One baguette,
  thinly sliced and
  toasted in butter


• 1 cup heirloom
  tomatoes, diced


• ¼ cup extra virgin
  olive oil


• Bunch of sweet
  basil, chopped


• 2 cloves garlic,
  minced


• Salt and pepper to
  taste

Stir together
tomatoes, olive oil,
basil and garlic, then
season to taste.
Spoon over toasted
bread slices and serve
immediately.

CAPRESE STACKS

• 3 ripe beefsteak tomatoes


• 3 medium mozzarella balls


• Salt and pepper to taste


• Fresh basil leaves


• ¼ cup extra virgin olive oil


• 2 Tbsp minced black olives


• 1 cup balsamic vinegar


• 2 Tbsp honey

Make balsamic reduction;

cook vinegar with honey until

reduced by half, and set aside

until needed. Mix olive oil with

olives and set aside. Slice the

tomatoes and mozzarella balls

across the middle to get four

slices out of each, and stack

them up, alternating between

tomato and cheese with one

large basil leaf in each layer.

Season each layer as desired.

Drizzle with balsamic vinegar or

olive dressing before serving.