cookingwithcocktailrings.com
Heat a large sauté pan over medium-low heat. Add the olive oil & heat through, then add the butter & allow it to melt.
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Add breadcrumbs, shaking pan / stirring constantly until breadcrumbs are uniformly golden brown (~4 min). Immediately transfer from pan to a bowl or container & store until use.
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Heat a small pot over medium heat, add butter & allow to melt. Add shallots & ¾ cup water & bring to a simmer. Simmer onions, stirring occasionally until tender & water has mostly evaporated (~ 20 min).
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Stir in the tomato paste, remove from heat & let cool.
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Once cool, add tomato shallot mixture & chilled buttermilk to a blender/ food processor / an immersion blender. Blend until smooth then season to taste with salt. Refrigerate until ready (min ~15 min).
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Spoon ¼ cup of tomato buttermilk dressing in the bottom of a large serving bowl or platter. Arrange the tomatoes over the top.
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Drizzle with ⅓ cup of the tomato buttermilk dressing (reserve remaining for other use), drizzle with olive oil & season with salt & pepper. Finish with buttered breadcrumbs & chives. Serve immediately.
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