Heirloom Tomato Concasse with Wilted Swiss Chard

1. 1

   In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil.

2. 2

   Cover and let sit for 30 minutes or longer.

3. 3

   Stir, taste, adjust salt and add pepper.

4. 4

   Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through.

5. 5

   Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful.

6. 6

   Chop coarsely.

7. 7

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat.

8. 8

   Add chard and heat through, stirring, until coated with oil.

9. 9

   Season to taste with salt and pepper.

10. 10

    Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.