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Savory Tomato Parfaits

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Savory Tomato Parfaits

Savory Tomato Parfaits
John Kernick
Provided by:
total prep
For this multihued starter, Andreas Viestad creates purees with three colors of tomatoes, seasoning each with salt, but little else.


  • 1/2 pound(s) medium dark heirloom tomatoes, such as Black Krim cored and chopped
  • Salt
  • 1/2 pound(s) yellow plum tomatoes, cored and chopped
  • 1 teaspoon(s) chopped parsley
  • 1/4 teaspoon(s) thyme leaves
  • A few drops of white wine vinegar
  • 1/2 pound(s) red cherry tomatoes, halved
  • Breadsticks, for garnish


  • 1. In a blender, puree the dark tomatoes at high speed, until very smooth, 2 minutes; scrape down the sides as necessary. Season the puree with salt and carefully pour into 4 glasses. Refrigerate for about 30 minutes, until the puree has firmed up slightly.
  • 2. Rinse and dry the blender. Repeat the pureeing process with the yellow tomatoes. Add the parsley, thyme and vinegar; season with salt. Carefully pour the yellow puree into the glasses and refrigerate for about 15 minutes, until the yellow puree is set.
  • 3. Rinse and dry the blender and process the cherry tomatoes to make the top layer of the parfaits. Refrigerate for 30 minutes. Garnish with breadsticks and serve.