My tomato plants are growing so fast and it couldn't be fast enough. I love Spring, gardens, flowers, farmers markets with fresh fruit and vegetables! So vibrant in color it's hard to know where to start - it's all so magical! Tomatoes come in all shapes, sizes, and colors - it's hard not to get excited about them.
First lets learn a culinary term today - concasse, refers to a tomato that has been peeled, seeded and roughly chopped.
Get some water boiling and an ice bath ready (this is crucial when it comes to cooking vegetables, you want to be able to plunge your hot vegetables into an ice bath to stop the cooking)
Reasons behind concasse is that sometimes seeds can create a bitter taste and the skin can be tough and not appetizing. I've been that girl that pulls skin from my mouth like a fatty piece of meat, not attractive.
So first score the bottom of your tomato with a small knife in the shape of an X, not too deep.
Place in boiling water for about 30 seconds (depending on size, but really no more than 30 seconds otherwise mush happens).
Then plunge into ice bath to cool.
The skin should peel off easily at this point. Cut the tomato in half and squeeze the seeds out and roughly chop.
I want to show you how versatile and unique tomatoes can be with some recipe ideas.
Stuffed cherry tomatoes
18 Large cherry tomatoes (try and get a variety of color
1-2 TBS pine nuts
3 TBS EVO (extra virgin olive oil)
1 Zucchini cut 1/4in diced, seeds removed
Garlic crushed
Thyme chopped fine
1 cup basil leaves
Salt and pepper
Concasse your tomatoes, then remove 1/4in from the top after removing the skin.
Scoop out the insides (this might be a little tedious, I suggest using a melon scoop).
Toast pine nuts (I always toast any nut that I cook with because by toasting them you are releasing their natural oils that otherwise you wouldn't. Don't be afraid to get some color on them).
Saute zucchini, garlic and thyme. I suggest using butter here (be creative here, substitute sausage, or nice chunks of sourdough bread). Set aside.
Then combine basil, pine nuts, and EVO in a blender (maybe add some Parmesan cheese here).
Toss with your zucchini mix, season with salt and pepper, and fill your tomatoes, then set aside.
Tomato Dressing
3 Heirloom tomatoes chopped
2 TBS EVO
1Tsp cornstarch mixed with a dash of water (the consistency should be like half 'n' half, you just made a Slurry).
Dash of hot sauce
Salt and pepper
Cook for one hour in a double broiler allowing the tomatoes to break down, then strain, saving the pulp.
Bring the tomato juice to a simmer and thicken with your slurry. Then puree with the tomato pulp, salt and pepper, and a dash of hot sauce. Maybe throw in some fresh basil or honey if you want it sweet - this is a great dressing base to play with flavors you like. If it's still chunky, you may want to strain it again. Chill.
So here you can build an epic tomato salad.
I would pick up some:
Arugula
Heirloom tomatoes
Ricotta salata (or a nice Parmesan)
Sherry vinaigrette/EVO
If you can find some micro basil it adds such nice finishing touch.
Slice your heirloom tomatoes to a nice thickness, season with salt and pepper. I suggest letting them drain on paper towels so that they don't bleed all over your plate.
Dress your tomatoes and arugula with oil and vinegar (maybe some shallots and garlic and fresh herbs).
Arrange on a platter or plate top with your stuffed tomatoes, arugula, dressing, and cheese. Enjoy this lovely fresh vibrant salad, great for appetizers too!
The possibilities are endless - tomato pie, homemade salsa, bruschetta, or just simply toss them on the grill and enjoy. Come back and we will discuss Gazpacho!
Happy Spring! What is your favorite fruit or vegetable?
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