Heirloom Tomato Tartines with Homemade Aioli

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These tartines in all of their simplicity are Robert's favorite way to eat tomatoes. When I asked him to tell me how he felt about them for the recipe post, he said "best thing I've eaten all year. It's insane how good they are and I can't explain how much I love them.  For me, it's like the sandwich that you look forward to as a child every Summer growing up, and to be able to recreate that in a special way with even better ingredients means a lot to me."  

Raw tomato has always been a little rough on my stomach, and they aren't my prefered way to eat them, but I more than understood how good these were.  Plus, we got to use heirloom tomatoes from Robert's mom's garden, making them even more about home. 

Heirloom Tomato Tartines with Homemade Aioli 
serves 2

2 thick slices hearty country bread, lightly toasted
2 Fresh from the garden heirloom tomatoes (purple cherokee, green zebra) sliced
Maldon sea salt, fresh ground pepper
2 large garlic cloves, diced
Salt to taste (about 1/2 teaspoon)
1 egg yolk
1/4 cup canola oil
1/4 cup extra virgin olive oil

To make aioli, combine garlic and salt in a mortar and pestle and slowly grind until a creamy paste forms. Add egg yolk and grind until incorporated. Very slowly drizzle canola oil, a few drops at a time into mortar and pestle and thoroughly mix to combine and form emulsion - the slower the better. When all of canola oil is incorporated, scrape mixture into a nonreactive bowl and drizzle in olive oil, continually whisking to not break emulsion.

Spread a toasted slice of bread with aioli and top with generous serving of heirloom tomatoes. Top with heavy pinches of salt and pepper.


download printable recipe here