Seared Beefsteak Tomato

The last days of summer and early weeks of fall bring in the colossol, robust and vibrant beefsteak tomatoes. One delicious way to prepare these hefty tomatoes is similar to a purposely wilted spinach salad. In this case, the tomato is flash-sauteed to caramelize the inherent sugars while keeping the cell structure intact. This dish works well as an appetizer, salad or side dish. Only Plant Based! Ranch Dressing adds a delicious balance to the tomato’s acidity for a delicious finish.

Seared Beefsteak Tomato

Serves 4

1 large golden beefsteak tomato, cored and sliced  into ½ inch thick rounds

2 tablespoons extra virgin olive oil

2 tablespoons red onion, minced

2 tablespoons red bell pepper, finely diced

2 tablespoons flat leaf parsley, finely chopped

½ teaspoon sea salt, preferably fleur de sel 

2 tablespoons fig balsamic vinegar

¼ cup Only Plant Based! Ranch Dressing

Garnish

1 teaspoon red onion, minced

2 tablespoons walnuts, toasted and finely chopped

1 tablespoon flat leaf parsley, finely chopped

½ teaspoon sumac powder

½ teaspoon za’atar

In a large sauté pan, heat oil on medium-high heat. Sautee the tomato slices on one side for 30 seconds. Turn and move the slices to the edge of the pan. Place red onion and red bell pepper in the middle of the pan. Sprinkle tomatoes with salt.  After 30 seconds, transfer the tomatoes to a serving dish.  Drizzle with the fig vinegar, then top each one with the onion and pepper mix along with a little parsley.  Top each slice with Only Plant Based! Ranch Dressing.

Mix together the garnish ingredients and sprinkle on top of each tomato slice.  Serve. 

Recipe by Chef George Vutetakis

Searing in the pan

From above with Only Plant Based! Ranch Dressing