Dan Richer, Owner/Chef
Arturo’s Osteria & Pizzeria, Maplewood

We like to offer this recipe in late August/early September, when tomatoes are in their absolute peak season.

When it comes to food, I am an extreme purist and I believe that when an ingredient is pristine, it should be the ingredient speaking, not the cook. For me, nothing is better
than a locally grown organic heirloom tomato simply sliced and dressed with sea salt and extra-virgin olive oil. … All of my heirloom tomatoes come from two of the best organic producers in New Jersey—Matt from Cherry Grove Farm and Lorraine from Brick City Urban Farms.

5 of the best-quality organic heirloom tomatoes
1 bunch of chives
Extra-virgin olive oil
Pinch of crushed red pepper (optional)
Sea salt

Grind 3/4 of the chives in a blender/food processor with just enough oil to help the chives break down. This will take 1–2 minutes. Season the chive oil with salt and an extremely small pinch of crushed red pepper. Next, slice the tomatoes.

Arrange the tomatoes on a plate. Season them with the sea salt. Gently spoon some of the chive oil over the tomatoes.

Garnish with the remaining chives.

The leftover chive oil can be used in a variety of ways.

My favorite is to rub it on a steak before and after grilling.

(Serves 3–4.)

180 Maplewood Avenue, Maplewood

973-378-5800, arturosnj.blogspot.com