- 6 medium heirloom tomatoes, cored and stem end trimmed
- 1/2 cup extra virgin olive oil
- 3/4 plus 1/8 teaspoon salt, plus more for seasoning tomatoes
- 3/4 plus 1/8 teaspoon white pepper, plus more for seasoning tomatoes
- 2 tablespoons plus 1 teaspoon lemon juice
- 3 pounds zucchini
- 2 teaspoons chopped parsley
- 2 teaspoons chopped fresh basil
- 2 teaspoons minced chives
Preheat the oven to 275°F and line a large baking sheet with parchment paper.
Slice the tomatoes crosswise into 1/3-inch thick slices. Place the tomato slices onto the prepared baking sheet and brush lightly with 1 tablespoon of the olive oil. Season lightly with salt and pepper and bake until shriveled and lightly golden around the edges, 2 to 3 hours, turning tomatoes over midway during cooking.
Remove from the oven and set aside to cool.
Once cooled, transfer half of the tomatoes to a blender and add 3 tablespoons of the remaining olive oil, 1/4 plus 1/8 teaspoon salt, 1/4 plus 1/8 teaspoon pepper and 1 teaspoon of the lemon juice and process until smooth.
Cut the remaining tomatoes into bite size pieces and reserve separately.
Using the julienne setting on a mandoline, remove the outermost layer and slightly into the pale flesh of the zucchini in long, thin strips. (Reserve the seedy inner portion for another purpose.)
Place the zucchini strips into a bowl and toss with the remaining 1/4 cup of olive oil, 2 tablespoons of the lemon juice, the parsley, basil, chives and 1/2 teaspoon of salt. Set aside to macerate for 10 minutes; drain in a colander to remove any excess liquid.
Toss the zucchini "linguine" with the pureed tomato sauce (or spoon the sauce over servings of the zucchini) and garnish with the remaining oven dried tomato pieces. Serve immediately
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