Ananas Noir is the kind of tomato you cut open at the table. The flesh can run green, gold, rose, and red in the same slice, with a tropical sweetness that makes a salad feel like an event.
This recipe keeps the supporting cast simple: shallot, vinegar, honey, basil, olive oil, salt. The point is to season the tomato, not bury it.
At a glance
- Yield: Serves 4
- Time: 20 minutes
- Heat level: None
- Best season: Peak heirloom tomato season
Why this variety works
Ananas Noir is prized for marbling, size, and sweetness. It is especially good raw because every wedge looks different and the flavour has enough acidity to stay lively.
Ingredients
- 3 large ripe Ananas Noir tomatoes
- 1 small shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard, optional
- A large handful of basil leaves
- Sea salt and black pepper
Method
- Slice tomatoes into thick wedges and place them on a platter.
- Salt the tomatoes lightly and let them sit while you make the dressing.
- Stir shallot, vinegar, honey, Dijon if using, salt, and pepper together. Whisk in olive oil.
- Spoon the dressing and shallots over the tomatoes.
- Tear basil over the top right before serving so it stays fragrant.
Make it yours
- Add lemon cucumber for crunch.
- Add grilled bread and mozzarella to make it a full lunch.
- Add thinly sliced hot pepper if you want contrast against the sweet tomato.
How to serve it
Serve with grilled bread, soft cheese, grilled fish, roast chicken, or as the tomato course before a summer dinner.
Garden note
Ananas Noir is best picked fully ripe but not over-soft. Support plants well; large fruit need steady staking and even watering.
Grow it from seed: Ananas Noir Tomato Seeds