ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Savory Tomato Parfaits

Photo: © John Kernick
Yield 4
For this multihued starter, Andreas Viestad creates purees with three colors of tomatoes, seasoning each with salt, but little else.

Ingredients

  • 1/2 pound medium dark heirloom tomatoes, such as Black Krim cored and chopped
  • Salt
  • 1/2 pound yellow plum tomatoes, cored and chopped
  • 1 teaspoon chopped parsley
  • 1/4 teaspoon thyme leaves
  • A few drops of white wine vinegar
  • 1/2 pound red cherry tomatoes, halved
  • Breadsticks, for garnish

How to Make It

  1. In a blender, puree the dark tomatoes at high speed, until very smooth, 2 minutes; scrape down the sides as necessary. Season the puree with salt and carefully pour into 4 glasses. Refrigerate for about 30 minutes, until the puree has firmed up slightly.

  2. Rinse and dry the blender. Repeat the pureeing process with the yellow tomatoes. Add the parsley, thyme and vinegar; season with salt. Carefully pour the yellow puree into the glasses and refrigerate for about 15 minutes, until the yellow puree is set.

  3. Rinse and dry the blender and process the cherry tomatoes to make the top layer of the parfaits. Refrigerate for 30 minutes. Garnish with breadsticks and serve.