The Heirloom Trophy Tomato Salad

Aug. 11, 2009 - PRLog -- (BOSTON, MA) – The Heirloom Trophy Tomato is a tradition that started in 1870. Colonel George E. Waring of Newport, Rhode Island sold heirloom tomato seeds for $5 a pack. People bought these seeds in hopes of the $100 award for growing the biggest Heirloom Tomato. This award gave the tomato a new name: The Heirloom Trophy Tomato. These tomatoes, yielding 6-8 ounces, is the size that Chef Jason Bond of The Beacon Hill Hotel & Bistro was hoping for when he thought of the Roasted Heirloom Trophy Tomato Salad.

The tomato is not only roasted, but it is stuffed with other East Coast heritage ingredients. The mild, sweet flavored tomato is joined with True Red Cranberry Pole Bean; a bean found in Maine that resembles a ripe, lipstick-red cranberry. The salad also includes Beet Lentils, Basil, and Boothby Blonde Cucumber; a seedless, white cucumber, found in Livermore, Maine.

The Roasted Heirloom Trophy Tomato Salad will be served through the months of August and September. It is also featured on this year’s Restaurant Week dinner menu.

“This dish on our Restaurant Week Menu is meant to highlight the efforts of Chefs Collaborative and of the BHHB, to promote both local foods and the food ways from our heritage” says Bond.

Roasted Heirloom Trophy Tomato Stuffed with Beet Lentils, True Red Cranberry Pole Bean, Boothby Cucumber and Basil Salad

Serves Four
4 Trophy Tomatoes
2 Cups of Beet Stems (Sliced thinly, appearing like lentils)
1 Small Onion
1 Tablespoon of Red Wine Vinegar, Method Orleans
1 lb of True Red Cranberry Beans
1/2 lb of Boothby's Cucumber
1 Lemon
1 Lime
1 Red Jalapeno
1 Cup of Tuscan Olive Oil
1 Cup of Basil leaves

Directions:
Use a paring knife to carefully hollow out the tomatoes.  Salt and pepper them lightly, drizzle with olive oil, and set aside.  Julienne the onion and sweat in olive oil.  Add the beet stems and the vinegar.  Cook until soft, taste and correct the seasoning.  Juice and zest the lemon and lime.  Combine with the olive oil, salt, and pepper, julienne jalapeno, and basil.  Thinly slice the cucumber and add to the vinaigrette.  Blanch the beans and add hot to the vinaigrette.  Next, add the beet lentils to the other vegetables.  Use this salad to stuff the tomatoes.  Roast the tomatoes in a 450 degree oven for 10 minutes.  Serve with a drizzle of the vinaigrette and more basil leaves to garnish.  


About the BHHB:
The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.

The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows:  Breakfast: Monday through Friday 7AM to 10AM &  Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM,  Afternoon Bar Menu:  All Week 3PM to 5:30PM, Dinner:  Monday through Saturday 5:30PM to 11PM - Sunday and Holidays - 5:30PM to 10PM.

The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-1133 or 617-723-7575 or log on to: www.beaconhillhotel.com.