Heirloom Tomato Concassé with Wilted Swiss Chard
- Total Time
- About 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)
- 1 to 2garlic cloves (to taste), minced or puréed
- Salt to taste
- 1teaspoon balsamic vinegar
- 2tablespoons extra virgin olive oil
- Several fresh basil leaves, cut in slivers or torn
- Freshly ground pepper
- 1 or 2bunches Swiss chard (about 1¼ to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water
- Feta for garnish (optional)
Nutritional analysis per serving (6 servings)
75 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
- Step 2
Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
- Step 3
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
- Advance preparation: The tomato concassé can be made a few hours ahead. The wilted chard will keep for about 3 days in the refrigerator.
Private Notes
Comments
If preparing all at once, next time I would let the swiss chard cool to about room temperature before adding the tomato mixture. When I combined them while the chard was hot, it heated up the tomatoes while the tomatoes cooled the chard and the two lukewarm temperatures didn’t do justice to the otherwise delicious dish!
This was very tasty and easy. I added feta and kept the stems of the chard. It was a gorgeous way to enjoy the homegrown vegetables I had at hand.
This is a great recipe. I drove back from the Chesapeake Bay today with really great crab cakes. This salad was the star of the show!
If preparing all at once, next time I would let the swiss chard cool to about room temperature before adding the tomato mixture. When I combined them while the chard was hot, it heated up the tomatoes while the tomatoes cooled the chard and the two lukewarm temperatures didn’t do justice to the otherwise delicious dish!