Variations on a Theme – Tomato with Fried Breadcrumbs and Basil Oil
Many of the things we eat are variations on a theme; the same type of ingredient that gets spiced, sauced, or wrapped a little differently each time, but is still, if you break it down, a similar idea.
There is a myriad of types of kebabs hailing from numerous cultures, for example, with diverse meats, flavored with varying spices and sauces. But they are all substantially the same – grilled meat on a stick. The similarities between Greek chicken souvlaki and Persian lamb kebabs are greater than the differences.
The pattern continues with dumplings; a filling consisting of meat, rice, potato, or perhaps something else, then wrapped in dough or a leaf and fried, boiled, steamed, or baked. A million combinations and flavors, but all a common idea changed for the circumstances.
Other foods are like this too. Raita, tzatziki, and sour cream may all hail from separate parts of the world, but they are usually eaten to accompany the main course and often cool the palate from the meal’s spices. Sandwiches are all comparable in structure, despite the endless variety of fillings. And that says nothing of the many types of foods stuffed into pita, naan, or tortillas.
The huge number of permutations of ingredients lead to endless flavors, but when you think about it, much of what we eat is variations on a theme.
Such is the case with this simple, but elegant recipe for Tomato with Fried Breadcrumbs and Basil Oil. It’s not a far stretch from a Caprese salad, minus the fresh mozzarella; the flavors of fresh tomato, basil, and olive oil are all there, with the addition of crunchy breadcrumbs. And it is comparable to bruschetta, with the breadcrumbs on top, replacing the toasty, garlicky bread. This recipe, while providing a new, perhaps fancier take, is basically a variation on a theme.
Tomato with Fried Breadcrumbs and Basil Oil
This dish is best with fragrant, late summer tomatoes, and while any breadcrumbs will do, panko provides the best crunch for your dollar.
25 minutes, plus overnight steeping, serves 4 to 6
1½ cups fresh basil leaves
1 cup plus 3 Tbsp. olive oil, divided
½ tsp. kosher salt, divided, plus more for serving
1 cup panko breadcrumbs
2 large ripe tomatoes
- Blanch the basil to preserve its vibrant color by bringing 4 cups water to a boil in a 2 quart or larger saucepan. While the water is coming to a boil prepare an ice bath by placing 1 cup ice in a bowl with enough water to cover it. When the water comes to a boil, blanch the basil for about 15 seconds and remove with a spider or slotted spoon. Immediately place the basil in the ice bath to stop the cooking. After the basil has cooled, remove it, allowing excess water to drip off, and pat dry with paper towels.
- Place the blanched basil, 1 cup olive oil, and ¼ teaspoon salt in a blender and blend to a puree. Transfer to a bowl or jar, place in the refrigerator, and allow to steep overnight.
- The next day filter the oil through a fine sieve lined with two or three layers of cheesecloth. Allow the liquid to pass through and keep all solids on the cheesecloth. You may need to press on the cheesecloth with a rubber spatula to remove all liquid. Reserve liquid and discard cheesecloth and solids. If additional solids remain in the basil oil, strain again through sieve with additional cheesecloth. Basil oil can be made several days ahead and stored in a clean container in the refrigerator.
- Prepare the fried breadcrumbs by placing the remaining three tablespoons olive oil in a 10-inch skillet along with the remaining ¼ teaspoon kosher salt. Heat over medium heat and add panko breadcrumbs. Stir constantly until breadcrumbs turn a golden color, 5 to 10 minutes. Immediately transfer breadcrumbs to a bowl (lest they start to burn from carryover cooking) and allow to cool. Fried breadcrumbs can be made several days ahead and stored in an airtight container.
- Slice tomatoes into quarter to half-inch thick slices. Drizzle basil oil over tomato and on the plate. Divide fried breadcrumbs evenly over tomatoes. Sprinkle with additional salt and serve immediately.
