TC Recipe: Smoked Blue Cheese, Heirloom Tomato Confit and Red Wine Gastrique

August 11 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 King Estate Backbone Pinot Noir
Serves 2



  • 2 heirloom tomatoes
  • 2 C olive oil
  • 2 sprigs thyme
  • 4 oz Rogue Creamery smoked blue cheese
  • ¼ C honey
  • ¼ C red wine
  • ¼ C red wine vinegar


Heirloom Tomato Confit: Heat a sauté pan. Place the whole raw tomatoes into the dry sauté pan and scar on all sides. The scars should look like burn marks. Place the tomato into a small pot and cover with the olive oil. Cover and put on very low heat until the tomatoes are tender. Strain the tomatoes and reserve the oil for next time.

Red Wine Gastrique: Put the honey in a small sauce pot. Simmer the honey until the foam turns golden brown. Add the red wine and the red wine vinegar. Simmer until the mixture is just thinner than syrup. Let cool.

Wedge the blue cheese. Top with a tomato and drizzle with the gastrique. Enjoy.