Not sure if I am just noticing them, but it seems heirloom tomatoes hit the market stands later than usual this year.  I created this recipe last summer and was featured in my late summer menu.  After making it many times over for several clients and getting great reviews, I finally got around to making it for the family.

My favorite heirloom tomatoes come from my local farmer’s market. Laura (KG Acres) grows the best tomatoes in her farm in Lebanon. You can also find her at City Market, downtown Indy.

Heirloom Tomatoes

Heirloom Tomatoes

This recipe is so simple, that I am just going to list the ingredients as I write the instructions on how to assemble.  Here it goes:

1. In a cookie sheet prepare a batch of prepared crescent roll dough.  Just don’t break it apart, bake as a flat sheet, according to the directions in the package.  Set aside to cool after baking.

2. In a bowl mix together an assortment of heirloom tomatoes (about 5), a few leaves of basil (finely chopped), salt, pepper and olive oil.  Set aside.

3. In a different bowl, mix together softened boursin cheese (or cream cheese) and pesto.

4. To assemble the tarts, simply spread the cool cream mixture over the crescent roll sheet and top with the tomatoes.

See! Easy, fast and a guaranteed hit with your guests!

Heirloom Tomato Tart

Heirloom Tomato Tart


This recipe combines a traditional store bought pesto with my home made roasted red pepper pesto. I really like the way these two flavors meld together, and the jarred pesto is a nice alternative in the winter months when fresh basil is not readily available.

Double Pesto Pasta

Double Pesto Pasta

2 TB extra virgin olive oil
1 cup chopped onion
3 large garlic cloves, crushed
3 TB basil pesto
3 TB roasted red pepper pesto
1/4 cup chicken broth
1 lb shrimp (21-25 ct)
Shaved parmesan

1. In a large skillet, heat up olive oil and cook onions till softened.
2. Add garlic and cook for another minute.
3. Add pestos and chicken broth and cook for an additional 3 minutes allowing the flavors to blend. Mixture should be thin enough to coat the shrimp; add broth as needed.
4. Add shrimp and cook for 3 minutes, turn shrimp, and cook for an additional 3 minutes.
5. Served over cooked whole wheat rigatoni and top with shaved parmesan.

For the Roasted Red Pepper Pesto:
In a food processor combine a large jar (12 or 14 oz) of drained roasted red peppers, half of a parsley bunch, 3 cloves of garlic, 1/4 cup shredded parmesan, and 3 TB of extra virgin olive oil. Puree and use in this and other recipes. This works great as a spread for sandwiches too.

This makes quite a bit of pesto, which you can keep in the fridge for up to a week, or freeze for up to three months.