Father's Day

Greenmarket Tomatoes with Basil Emulsion and Whole Wheat Country Loaf

August 23, 2009
2 Ratings
Author Notes

This was my first ever recipe submission to food52, back in 2009:

Created this today. A no-brainer. Great tomatoes at the farmers market and basil, too. Too hot to cook. A nice chilled white wine and that's what I call dinner. —mrslarkin

  • Serves one (can be easily doubled)
  • for the salad
  • 1 large heirloom tomato
  • basil emulsion
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 1/2 whole wheat country loaf (or your favorite bread)
  • for the basil emulsion
  • 2 cups packed clean basil leaves (stemmed, washed and dried)
  • 1/2 cup good olive oil
  • 1 very big or 3 small peeled garlic cloves
  • sea salt or kosher salt to taste (I use about a teaspoon of Diamond Crystal Kosher Salt)
In This Recipe
  1. In a blender, combine basil leaves, olive oil, garlic and salt. Blend until very smooth. Store in a squeezy bottle, for easy serving. Refrigerate leftover basil emulsion with a slick of olive oil covering the top so it doesn't oxidize. Can be used on sandwiches, pasta, fish, chicken, etc.
  2. Slice tomato. Drizzle basil emulsion over. Sprinkle of salt and pepper if desired.
  3. Slice country loaf and serve with tomato to soak up juices.

See what other Food52ers are saying.

  • pidgeon92
  • boulangere
  • Sagegreen
  • Kelsey Banfield
    Kelsey Banfield
  • mrslarkin