Heirloom Tomato Taco Recipe

Name: Heirloom Tomato Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basil leaves from 2 bunches, packed; 1 cup pine nuts; 4 cloves garlic peeled; 70 grams parmesan, parmigiano-reggiano cheese, grated about 1/2 cup, 2 1/2 ounces; 1/2 cup olive oil, extra-virgin more if desired; 1 x salt and black pepper freshly ground, to taste; 6 each tomatoes chopped, heirloom or vine-ripened; 3 cloves garlic thinly sliced; 1 x salt and black pepper to taste; 1 x olive oil, extra-virgin for drizzling; 12 each corn tortillas (6-inch); 1 x sea salt to taste; 1 x mixed salad greens baby or arugula, as needed; 1 x parmesan, parmigiano-reggiano cheese, grated shaved or thinly sliced

Servings: persons

1 cup basil leaves from 2 bunches, packed
1 cup pine nuts
4 cloves garlic peeled
70 grams parmesan, parmigiano-reggiano cheese, grated about 1/2 cup, 2 1/2 ounces
1/2 cup olive oil, extra-virgin more if desired
1 x salt and black pepper freshly ground, to taste
6 each tomatoes chopped, heirloom or vine-ripened
3 cloves garlic thinly sliced
1 x salt and black pepper to taste
1 x olive oil, extra-virgin for drizzling
12 each corn tortillas (6-inch)
1 x sea salt to taste
1 x mixed salad greens baby or arugula, as needed
1 x parmesan, parmigiano-reggiano cheese, grated shaved or thinly sliced

1
Make this recipe quicker by using store bought prepared pesto.
2
To make Basil Pesto:
3
Add basil, nuts, garlic, Parmesan and 1/2 cup (125 mL) oil in food processor.
4
Pulse into smooth paste, adding extra oil if needed to achieve smooth consistency.
5
Season with salt and pepper.
6
Store in airtight container, with parchment paper pressed on top of pesto.
7
Refrigerate up to 4 days.
8
(Makes about 1 cup/250 mL.)
9
To make Oven-Dried Tomatoes:
10
Arrange cut sides up on parchment-lined baking tray.
11
Season with salt and pepper.
12
Scatter garlic over tomatoes.
13
Set oven to lowest possible setting (about 170F/85C).
14
Place tomatoes in oven, leave door open a little.
15
Leave tomatoes in oven until tomatoes are mostly void of moisture, up to 12 hours.
16
B
17
Best served warm or at room temperature.
18
If using gas oven, leave tomatoes in oven overnight on pilot light (do not turn oven on).
19
To assemble tacos:
20
Heat large skillet over medium high.
21
Brush lightly with olive oil.
22
Add tortillas, in batches.
23
Cook until undersides are lightly golden, about 30 seconds.
24
Flip; cook another 10 seconds more.
25
Spread 2 teaspoons Basil Pesto evenly over each tortilla.
26
Top each taco with 2 to 4 pieces oven-dried tomatoes.
27
Lightly season with sea salt.
28
Garnish with mixed greens, Parmesan and drizzle of olive oil.
29
Serve immediately and enjoy!

1395

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup basil leaves from 2 bunches, packed, 1 cup pine nuts, 4 cloves garlic peeled, 70 grams parmesan, parmigiano-reggiano cheese, grated about 1/2 cup, 2 1/2 ounces, and more.

Yes, Heirloom Tomato Taco falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Tomato Taco

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