While our website name is of the starchier persuasion, it in no way reflects a preference of potatoes over tomatoes. It all depends on the time of year, and right now we’re digging fresh tomatoes. Here’s a roundup of our favorite recipes to make the with the fruit…or is it a vegetable? Let’s not get wrapped up in labels.
Heirloom Tomato Pie
1 pie crust, homemade or store-bought
2 1/4 pounds assorted Heirloom Tomatoes, thinly sliced
1 1/4 teaspoons Kosher Salt, divided
1/2 Onion, thinly sliced
1 teaspoons ground Black Pepper
1 tablespoon Butter
1/4 cup fresh Basil, chopped
2 tablespoons fresh Rosemary, minced
2 tablespoons fresh Parsley, chopped
1/2 cup freshly grated Mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup Manchego
1/4 cup + 2 tablespoons Greek Yogurt. plain
Preheat oven to 350 degrees Fahrenheit.
Place sliced tomatoes in a colander and sprinkle with 1/4 teaspoon Kosher salt. Let the tomatoes sit like this for 20 minutes to drain out excess water.
Heat butter in a skillet over medium heat. Sauté sliced onion until soft and translucent, about 5-7 minutes. Let cool to room temperature. In a bowl, stir together greek yogurt, onions, cheese, herbs, salt, and pepper.
Place pie crust in a greased pie dish or tart pan. Spread the greek yogurt mixture evenly across the bottom of the crust. Pat the tomato slices dry with a paper towel and layer in the dish. Sprinkle with a little extra parmesan cheese, if desired.
Bake for 35-40 minutes until crust is completely cooked.
4-5 tomatoes of roughly equal size (heirloom tomatoes make a beautiful salad)
8 Oz. Mozzarella
1/4 cup chopped, fresh basil
2 tbsp of your favorite pesto
2 tbsp olive oil
Balsamic Vinegar, for drizzling
Slice tomatoes and mozzarella 1/4″ thick. Stir together pesto and olive oil. On a platter, drizzle the pesto olive oil combination. Alternate by placing tomato slices and mozzarella slices on the bed of pesto oil. Sprinkle the salad with basil and sea salt. Just before serving, drizzle with balsamic vinegar.
Mediterranean Stuffed Tomatoes with Quinoa
From Kathryne Taylor
1 cup cooked red or black quinoa
8 medium on-the-vine tomatoes
1/3 can quartered artichokes (about 4 ounces, or 1/2 cup), roughly chopped
1/2 cup full fat feta, plus a few tablespoons extra for topping
15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
1 tablespoon olive oil
2 cloves fresh garlic (minced or use a garlic press)
ground sea salt, to taste
Cook your quinoa: Measure out 1/3 cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add 2/3 cup water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. 1/3 cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling.
Preheat oven to 375 degrees Fahrenheit.
Core the tomatoes by slicing off the top 1/8 inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).
Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any).
Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.
Use a spoon to stuff the tomatoes with the quinoa mixture.
Top each tomato with extra feta.
Bake for 15-20 minutes, until the feta starts to turn golden.
Garnish each tomato with a small basil leaf.
Fried Green Tomato BLT Sandwich
2 medium-size Green Tomatoes, cut into 1/3-inch slices
1 large egg, lightly beaten
1/2 cup All-purpose flour
1/2 cup Whole Wheat Breadcrumbs
Vegetable oil, for frying
1/2 pound thick cut Bacon
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Lettuce leaves, Radicchio, or your favorite
1 teaspoon Lemon Juice
1 teaspoon Kosher Salt
1/4 cup Greek Yogurt
4 slices of your favorite Bread, toasted
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with foil and arrange bacon slices on top. Bake for 15-20 minutes until golden brown.
While bacon is cooking, mash together the avocado, teaspoon Kosher Salt, lemon juice and greek yogurt. Stir to combine and set aside until ready to use.
To set up your dredging station for the tomatoes, line up 3 shallow dishes. The first should contain the flour, salt, and pepper (mixed). The second should contain the beaten egg. The third shallow dish should contain the breadcrumbs. Dust each tomato slice in the flour, shaking off excess. Then dunk into the egg. Finally, dredging in the bread crumbs.
Heat the vegetable oil in a large heavy skillet. When the oil is hot, fry the tomatoes on each side for 2-3 minutes until golden brown. Place on a rack until ready to use.
To assemble the sandwich, place a few pieces of lettuce on top of the toasted bread, followed by 1-2 fried tomatoes. Top with 2 bacon slices. Spread the avocado mixture on the top piece of bread and place on top to finish the sandwich.
Spaghetti with Tomato and Basil
Yield: 4 Portions
12oz Spaghetti, Dried(High Quality) or Fresh
24oz Tomato Sauce (sub recipe below)
16ea Large Basil Leaves, Chiffonade
4Tbsp Butter, Unsalted
8Tbsp Parmigiano Reggiano, Grated
4Tbsp Extra Virgin Tuscan Olive Oil
Pinch of Red Pepper Flakes
Place a large pot of water on stove and bring to a boil. Season with salt until it tastes like the ocean.
Cook pasta in water until pasta is just before al dente. While, the pasta is cooking add tomato sauce to a separate pan and cook slowly, let the sauce reduce a little. Add the pasta to the pan with the sauce with a couple tablespoons of the pasta water.
Finish cooking the pasta in the sauce over medium to high heat, the sauce should coat the noodles throughout.
Remove from heat and toss in basil, parmigiano reggiano, butter and olive oil, until incorporated well. Should be even throughout and creamy, not broken.
Finish with a pinch of red pepper flakes and season with salt to taste.
Yield: 2 Quarts
32ea Plum Tomatoes, Ripe
32oz(1 large can) San Marzano Tomatoes
4Tbsp Extra Virgin Tuscan Olive Oil
1Tbsp Red Pepper Flakes
Salt, to taste
1cup Extra Virgin Tuscan Olive Oil
24ea Garlic Cloves, Whole and Peeled
8ea Basil Stems, Leaves On
Bring a large pot of water to a boil, have a large ice bath(water and ice) on the side with enough room for the tomatoes. Remove the core of the tomatoes (where the steam meets the tomato) with a paring knife and score the bottoms with an “X”.
Place tomatoes into boiling water for 15 seconds, remove and immediately place in ice bath. Once cooled, peel skin off tomatoes with a paring knife and cut the tomatoes in half lengthwise.
Remove seeds from tomatoes with fingers and strain seeds to harvest the juices.
Place 4Tbsp of Olive Oil in a new pot and place over medium to high heat. When the oil is hot, add the tomato flesh that the seeds have been removed from and san marzano tomatoes. Add pinch of salt. Cook tomatoes for a 5 minutes until they start to soften. Mash tomatoes with a tomato masher and continue this over low to medium heat for half an hour, mashing occasionally.
In a separate pot, place 1 cup olive oil, garlic cloves, basil and red pepper flakes over medium heat. Once the garlic is lightly browned remove from heat and let infuse for 10 minutes. Strain the oil directly into the cooked and mashed tomatoes. Mix tomatoes and oil together well until oil is completely incorporated.
Salt to taste.
Cool and reserve.
Greek Village Salad
From Mandolin, Miami
2 Large ripe Tomatoes, cut into 1 inch pieces
2 Cucumbers, peeled, and cut in 1/2 moon pieces
1 Green Bell Pepper, cut into 3 inch strips
1/2 Red Onion, thinly sliced • 1/4 cup Greek Olives
1/4 cup Red Wine Vinegar
1 tablespoon Dried Oregano
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1/3 cup Extra Virgin Olive Oil
1 cup Feta, sliced into large chunks
3 tablespoons Capers
In a large bowl toss together tomatoes, cucumbers, bell peppers, red onions, and olives. In another bowl, whisk together red wine vinegar, oregano, salt, and pepper. While whisking, slowly pour in the olive oil. Continue whisking until the dressing is emulsified. Dress the salad with the vinaigrette. Top with feta pieces. Garnish with capers.
Burrata with Romesco Sauce and Scallions
From Alex Guarnaschelli
2 pieces of Burrata cheese
For the Romesco:
4 medium ripe Roma tomatoes, halved lengthwise
1 teaspoon powdered sugar
1/4 teaspoon hot paprika
4 tablespoons extra-virgin olive oil
1 medium yellow onion, cut into 1-inch dice
1 medium red bell pepper
3 medium cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup Pequillo peppers (about 5-6 peppers), drained
1 tablespoon Sherry vinegar
¼ cup slivered hazelnuts, toasted
For the scallions:
10 scallions, ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1. Preheat oven to 375 F.
2. Prepare the tomatoes: Place the tomato halves in a single layer on a baking sheet layered with aluminum foil or parchment. Sprinkle with salt.
3. In a bowl, whisk together the powdered sugar, paprika and 2 tablespoons of the olive oil. Drizzle the mixture evenly over the tomato halves. Place the tray in the oven and cook, undisturbed, for 1 hour, or until the tomatoes are tender and browned. Set aside to cool.
4. Roast the peppers: Place each pepper directly on a burner and roast on the flame until the skin becomes black. Transfer them to medium bowl and cover them with plastic.
4. Make the Romesco: In a medium skillet, Heat 2 tablespoons of the olive oil and add the onions. Season with salt. Add the garlic and pepper flakes and cook over medium heat until the onions become tender, 5-8 minutes. Meanwhile peel the skin from the red peppers. It should come off fairly easily. I sometimes use a kitchen towel to wipe the charred skin off. Combine the red pepper flesh with the onions and add the Pequillo peppers and Sherry vinegar. Transfer the pepper mixture in the bowl of a food processor and pulse to combine. Add the remaining olive oil and pulse to blend. Transfer to a bowl while the mixture is still chunky. Taste for seasoning. Stir in the almonds.
5. Roast the scallions: Arrange the scallions in a single layer on 2 baking sheets. Season with salt and place the trays in the oven. Roasted the scallions until they become tender, 12-15 minutes. Sprinkle with the Sherry vinegar.
6. Plate the dish: Spoon the Romesco on the bottom of a platter. Top with the Burrata cheese. Season the cheese with a sprinkle of Maldon salt and arrange the scallions and any juices on top.
Tomato and Chorizo Salad
From Natasha Esch
1. Cut up all different types of tomatoes in various shapes: Wedges, slices, etc. Make sure to include some different varieties, such as cherry tomatoes and heirloom tomatoes.
2. Add a shallot, sliced really thin, and season with sea salt and pepper and a drizzle of excellent olive oil.
3. Chop some cilantro and add to the salad.
4. Mix and let sit at room temperature while you make the chorizo.
5. Cut one chorizo sausage into slices and sauté in a pan with a dash of olive oil.
6. When the fat has started to release, add two chopped garlic cloves, making sure not to brown the garlic.
7. When the garlic scent releases, deglaze with a little sherry vinegar and pour this amazing concoction (including the juices) over the tomato salad and mix…
8. Eat with amazing hunk of bread and maybe some good tart goat cheese on the side.
From Joe Zee
4 large ripe yellow heirloom tomatoes, peeled and cut into 1/4 segments
4 large ripe beefsteak tomatoes, peeled and cut into 1/4 segments
1 large English or Hothouse cucumber, peeled and cut 1 cut into 1/4″ cubes
1 large red bell pepper
1 large green bell pepper
1 jalapeno, seeded and chopped
1 red onion, roughly cut into cubes
4 cloves garlic, peeled
Chunks of sourdough or crusty Italian bread, roughly 2 thick slices
1/2 cup extra virgin olive oil
4-6 TBSP red wine or sherry vinegar
Salt and pepper
1) Core and peel tomatoes. My favorite way to do this is by scoring the bottom of each tomato (slicing an “X” on the bottom with a paring knife) and then dunking them into boiling hot water for 30-45 seconds each, depending on the size of the tomato and then immediately dropping them in an ice bath (deep bowl with ice) in order to stop the cooking. We just want the skins to peel back easily, which this process makes happen effortlessly. Repeat with all the tomatoes until they’ve all been peeled, then cut roughly into 1/4 segments and discard the core. Set aside.
2) Peel and roughly cut the english or hothouse cucumber into 1/4 segments and set aside.
3) Char the peppers until they are blackened completely on the outside. I do this on my gas burner by putting the peppers directly on the gas flame and turning them until they char. This process takes about 20 minutes or so, so be patient. But of course, this can also be done on the grill. Once the peppers are blackened on the outside, throw them in a bowl and cover tightly with plastic wrap for another 20 minutes. This will allow them to steam further and make the skins come off easily. This is an extra step but the charring really adds a deeper dimension to the gazpacho. Once the peppers have cooled, you can take a pairing knife and just scrap the skins right off and cut roughly into sections and set aside.
4) Once everything is set and ready to go, I work in 2 separate batches in my Vitamix blender. Start with 2 heirloom tomatoes, 2 beefsteak tomatoes, half the cucumber, half the peppers, half the onions, half the jalapeno and 2 cloves of garlic and put it all in the blender. Add 1 thick slice of bread roughly torn by hand on top.
5) Add in 1/4 of olive oil and 2-3 TBSP of red wine or sherry vinegar, depending on how much acid you like, plus a good pinch of salt and pepper.
6) Blend by starting on #1 and slowing ramping up the speed. You can blend longer if you want a smoother consistency or for less time if you want it with a chunkier consistency. I usually go for roughly 2 minutes so I can still taste the chunks of fresh vegetables in my soup.
7) Pour into container and repeat with the remaining ingredients.
Once it’s all done, you can put the 2 batches together and refrigerate to chill for at least 30-45 minutes. This is important to allow all the flavors to settle. Soup can last 2-3 days ( and it’s usually better the next day when all the flavors have a minute to meld together).
Uncooked Tomato Pasta Sauce
From Hal Rubenstein
8 ripe plum tomatoes, quartered
4 large cloves of garlic, minced
8 large basil leaves
2 tbsp fresh lemon juice
2/3 cup extra virgin olive oil
1/4 cup pignoli nuts
1 tsp salt
1 tsp black pepper
Pinch of red pepper flakes (more to taste)
Grated fresh parmesan
1 lb. Perciatelli
Boil salted water in pasta pot. Add perciatelli and follow cooking time on box or adjust if you prefer your pasta more al dente.
Place garlic and basil in food processor and mince.
Add tomatoes and pulse until cut into large medium size chunks.
Add lemon juice, salt and pepper.
With processor once again on pulse, so that the tomatoes do not turn to liquid, slowly add olive oil until sauce thickens.
Pour contents into a large bowl, add pignoli nuts and parmesan and mix.
When pasta is cooked, fully drain. Then add to bowl with sauce and toss with fervor.
Pasta can either be served hot, or as I prefer, room temperature, which means you can make it before guests show up so when they arrive you look as relaxed as they are.