Tomato Time

I’m not tired of them yet. Are you?

We’re pretty far into the tomato season at this point, but I still can’t get enough. Unfortunately the Mr. Stripey heirloom tomato plant in a pot on my back deck has produced fruit but is taking forever to ripen. I think the long dry spell and my husband’s light hand with the watering can may have slowed poor Mr. Stripey’s development. But this week I did notice a slight bit of color coming through. Cross your fingers, otherwise its fried green tomatoes again (I don’t seem to have a lot of luck with tomato plants in pots, and I don’t have a vegetable garden to plant them in – yet!).

Anyway, I made this tasty dish a few weeks back with heirlooms and cherry tomatoes from a local market since Mr. Stripey hadn’t yet produced. The recipe comes from the June 2008 issue of bon appetit (I wanted to just link to it but it doesn’t seem to have made it to epicurious or the bon appetit website). It is relatively simple to put together and was a smashing success with my fellow diners (even without the Saint Agur blue cheese – I just used supermarket gorgonzola). So if you are still into savoring those last juicy tomatoes of the season you may want to try it out.

Strip Steak with Blue Cheese Butter, Marinated Heirloom Tomatoes and Salsa Verde

1/4 c chopped parsley

2 T chopped basil

2 T chopped tarragon

2 garlic cloves, minced

2 t finely grated lemon peel

1 t anchovy paste

1 t capers, minced (I didn’t mince them)

7 T extra virgin olive oil

4 oz  Saint Agur or other creamy blue cheese

1/2 c butter, room temp

1/2 c grape tomatoes, halved

4 large heirloom tomatoes (assorted colors), cut in 1/2-inch slices

4 NY strip steaks

Mix parsley, basil, tarragon, minced garlic, lemon peel, anchovy paste and capers in small bowl. Gradually whisk in olive oil. Season w/salt and pepper. Mix blue cheese and butter in another small bowl to blend. Season w/salt and pepper.

Prepare bbq (med-high heat). Toss grape tomatoes with 2 T salsa verde in small bowl to coat. Arrange heirloom slices in single layer on rimmed baking sheet. Season w/salt and pepper. Drizzle remaining salsa verde over heirloom tomatoes. Grill steaks until done the way you want them. Let rest 10 minutes.

Stack seasoned heirlooms on each of 4 plates and place steaks alongside. Scatter grape tomatoes over each plate. Top each steak w/generous dollop of blue cheese butter.