Heirloom Tomato Pasta

Courtesy of Rich Landau owner of Vedge Restaurant

Simple Heirloom Tomato Pasta


½  lb pre-cooked pasta (drained and rinsed under cold water) or simple fresh pasta(recipe to follow)

3 cups diced and salted heirloom tomatoes (reserve water that leeks)

2 Tblsp crushed garlic

1 cup finely sliced leek rings (rinsed)

2 cups vegetable stock

1/4 cup extra virgin olive oil

1 cup fresh chopped parsley

Fresh ground pepper


In a large sauté pan heat half the oil and add the garlic and leeks.  When they start to brown (about 4-6 min) add the tomatoes with any juice that may have dropped. Simmer 3-4 minutes and then add the stock and pasta. Let the pasta “tan” in the sauce (tanning is when the pasta absorbs the sauce) simmer until half of the sauce is absorbed- stir in the olive oil and parsley- season with black pepper, check the salt and serve immediately.


Zucchini Crudo

1lb of green or yellow zucchini shaved into very thin rounds on a mandoline or by hand

1 ½ cup diced & salted heirloom tomatoes, juice reserved

½ cup chopped basil

2 Tblsp fresh lime juice

2 Tblsp extra virgin olive oil

¼ cup finely sliced scallions

1 Tblsp chopped fresh mint

2 Tblsp finely chopped jalapeno (optional)

Fresh ground pepper

Dash of ground cumin



Mix all ingredients in a mixing bowl

Allow to sit for at least 30 minutes

Serve in a martini glass with crostini or tortilla strips

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