Tomato Chess is a delightful and visually stunning dish that combines the rich sweetness of ripe tomatoes with a unique layered or patterned presentation—often resembling a chessboard. This dish is a perfect balance of fresh and roasted flavors, enhanced with aromatic herbs, soft cheeses, or even a light pastry crust for a refined texture. Best enjoyed in summer, when tomatoes are at their juiciest, this recipe is a celebration of seasonal produce and simple, elegant cooking. Whether served as an appetizer, a side dish, or a light meal, Tomato Chess is sure to impress with both its taste and presentation.
Method
- Blanch tomatoes (put into boiling water for 30 seconds and immediately cool in iced water).
- Peel the tomatoes, cut into 4 parts and remove seeds.
- Make even 5x5cm squares out of tomato quarters.
- Cut parma and parmesan in thin slices.
- Cook pesto of basil, olive oil, part of parmesan and pecan nuts by blending in blender or grinding in mortar.
- In this case, you don't need garlic for pesto.
- The dish is simple, but delicate.
- The most important thing is to choose the best and ripe tomatoes.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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