Chorizo Stuffed Heirloom Tomatoes with Tomato Confit
2 tablespoons expeller pressed vegetable oil
1 each Chorizo sausage (small dice)
1 each fennel bulb (small dice)
2 cloves garlic
½ cup leeks
2 cups baby arugula
6 heirloom tomatoes (Brandywine, rosa de burne, Federle)
For the Confit:
1 cup olive oil
1 medium onion (small dice)
1 tablespoon sugar
Salt and pepper to taste
4 heirloom tomatoes (Peeled, seeded, diced)
¼ cup panko crumbs
¼ cup parmesan cheese
¼ cup extra virgin olive oil (garnish)
2 tablespoons basil (chiffonade - garnish)
1. Begin by sautéing the chorizo in a pan with the vegetable oil on medium heat. Cook for one minute, then add the fennel, garlic and leeks. Cook for three more minutes and remove from pan. Add the baby arugula to the pan, then combine with warm chorizo mixture. Set aside to prepare the confit.
2. In a sauce pan heat the olive oil with the onions for ten minutes with lid on. Then add bayleaf, sugar, salt and pepper. On very low heat cook for 20 minutes. Add salt & pepper.
3. Next, cut the top of each tomato off. Hollow out the tomato with a pairing knife, then season with salt and pepper. Combine your cheese & panko crumbs in a separate bowl. Add the chorizo mixture to the tomatoes & top with the panko cheese mixture. Place on MAX BROIL for about 5 minutes or until the tops of the tomatoes are golden brown. Remove from broiler and drizzle with extra virgin olive oil and basil.