Savory Tomato Parfaits

I remember the excitment I felt as a child when I would open the freezer and see my mom's parfait glasses lined up in a neat row. "Yessssssss." I'd say to myself, knowing my favorite dessert was just around the corner. Something about that tall frosted glass, filled with an assortment of colorful sorbets always put me in a very happy place. Maybe it was those long skinny spoons that were just the perfect length to reach the bottom. Isn't it strange that some of our favorite desserts from our childhood were often the most simple? Today if its not bruleed or tirami sued I'm not even interested. As a child four flavors of sorbet tightly packed into a tall frosted glass made me feel like a complete princess. As an adult its the type of dessert I would pass on.

On the other hand, serve up a savory tomato parfait made with pureed heirloom tomatoes...I'm in. I recently discovered this recipe which was created by Norwegian chef Andreas Viestad. A savory parfait made with pureed heirloom tomatoes, summer time in a glass...brilliant.

• 1/2 pound medium dark heirloom tomatoes, cored and chopped


• Kosher salt


• 1/2 pound yellow tomatoes, cored and chopped


• 1/2 ts chopped parsley


• 1 ts basil


• a few drops of vinegar


• 1/2 pound red cherry tomatoes, halved

In a blender puree the dark tomatoes till smooth, about 2 minutes. Season with salt and carefully pour into 4 glasses, place in fridge for 30 minutes so puree can firm up a bit. Now rinse and dry the blender. Repeat blending process with yellow tomatoes, adding basil, parsley, vinegar and salt. Carefully spoon the yellow puree on top of the dark tomato puree. Place back in fridge for 15 minutes. Finally rinse and dry blender, process cherry tomatoes to make top layer, adding salt to taste. Place back and fridge. Garnish with basil leaf and serve.