Vine Ripened Beefsteak Tomato with Roquefort and Garden Radish

1. 1

   Blanch all tomatoes in salted water for 30 seconds and dunk in ice water, then remove skin off of tomatoes.

2. 2

   Remove interior juice and seeds from tomatoes and pour through a strainer into a bowl.

3. 3

   To make the vinaigrette mix fresh tomato juice, red wine vinegar, olive oil and seasonings then set aside.

4. 4

   In a pot of salted boiling water, submerge parsley and remove; place in a blender, add seasonings and olive oil, blend for 5 to 7 minutes and strain for 30 minutes through a chinois.

5. 5

   Slice outside of tomato off making four slices and divide the rest of the tomato interior into four parts.

6. 6

   Form the tomato into a three inch ring, first with the interior of the tomato then the exterior of the tomato so it resembles the original tomato and place it into an oversized bowl.

7. 7

   Pour the vinaigrette equally into six bowls and garnish the tops of the tomatoes with thinly sliced onions and chervil.

8. 8

   Garnish the tomato dish with radishes, chervil, herbed oil, and Roquefort cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.