I'm not a tomato lover. I can't pluck a cherry tomato off the vine and eat it raw and undressed. I used to tell my mom, no tomatoes, please. But then we would visit my Nana and she would be in her South Carolina kitchen making everyone a sandwich and she would ask, do you want tomato on your sandwich, and I would say yes. Her tomatoes seemed better. And most likely were since she very much believed in salting everything from fries to melon. She would carefully smear on mayonnaise, add the thinly sliced bright red tomatoes and add much more than a sprinkle of salt and pepper. It was usually topped by her famous tuna salad and then devoured.
Now, I too slice and sprinkle the tomato as if it were the main event even though it can be an afterthought, an excuse for more veg to counter balance the fattiness of mayo. At this time of year when the tomatoes are abundant and beautiful at the farmers markets, I can't help but buy them, knowing full well they aren't my favorite, nor my family's favorite, but dressed and prepared the right way, they are just as anxiously eaten as my Nana's. No matter if you can pop a cherry tomato right off the vine into your mouth or need something to take the edge off the acid and build the sweetness that very much exists amongst all those seeds and juice, our editors and writers have compiled our tomato favorites that are easy, quick, and crave-able.
Summer Tomatoes with Fresh Herbs and Feta
Recipe by Cynthia Kallile, Food Writer
3-4 tomatoes on the vine – sliced thin
½ - 1 tsp. diced shallot
Handful of yellow cherry tomatoes for added color
Fresh basil (leaves or chopped)*
Feta cheese – crumbled
Extra virgin olive oil for drizzling
Aged balsamic vinegar for drizzling
Pepper/Sea Salt**
*Fresh oregano or spearmint can be used as well.
**I love Makrut Lime Sea Salt from Savory Spice
Wash and prepare the tomatoes. (Do not peel.) Wash and dry the fresh herbs. Place sliced and
whole cherry tomatoes on a flat platter and sprinkle on the shallots, herbs and feta cheese.
Drizzle the olive oil and balsamic vinegar. Lightly salt and pepper to taste. Note: tomatoes
should be room temperature but can be quickly refrigerated if preferred chilled.
Summer Pasta
Recipe by Nancy Bishop, Publisher and Stages Editor
About four servings
8 oz of pasta—such as angel hair or linguine if you prefer long pasta, orecchiette or cavatappi for the shape and easier serving
3 tbsp olive oil
2 or 3 medium-size ripe tomatoes, diced
1/2 cup sweet onion or red onion, diced
1/2 pound fresh mozzarella, cut in small chunks
8 or 10 basil leaves, thinly sliced
Salt and freshly ground pepper
Additions for flavor and punch:
1-2 tbsps red wine vinegar
1 tbsp chili crisp (see note)
2 tbsps capers, drained
1/2 cup sliced kalamata olives
Red pepper flakes—a dash or more
Cook the pasta in your preferred fashion until it’s just past al dente; you want it to be chewy but not chalky or hard. Drain thoroughly (don't rinse) and put in a large bowl. Toss with olive oil, salt and pepper. Then add diced tomatoes, onion and basil. Add fresh mozzarella chunks just before serving. Serve at room temp. For recommended extra flavor, consider using some or all of the ingredients listed. Mix all with the pasta and serve immediately. Store in refrigerator if you are not serving soon. But flavors are best if you let the dish warm a bit, rather than serving it right out of the fridge.
Note about chili crisp if you haven’t used it before. Chili crisp is a condiment consisting of oil
infused with peppers and other flavorful, often crispy, crunchy ingredients. It is also sometimes
called “chili crunch.” The flavor and textures vary widely among jars available at your grocery
store, usually in the Asian food aisle. While heat and spice are primary, chili crisp has a strong
umami taste and really adds flavor to your dish.
If you haven’t used it before, start by carefully stirring up the ingredients in the jar. Then add it to your dish a teaspoon at a time to see how it punches up the flavor. I particularly like it in rice dishes like fried rice, chicken and rice, Spanish or Mexican rice, red beans and rice, or some risottos.
Tomato Galette
Recipe by Caroline Huftalen, Food Editor
For the pastry:
1 heaping cup of all-purpose flour
1/2 to 1 teaspoon of salt depending on taste
1 stick of cold unsalted butter
3-5 tablespoons of cold water
For the filling:
1 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
2 large heirloom tomatoes
1 egg
salt and pepper
herbs such as chives, dill, basil, or parsley
Combine flour and salt in large bowl. Using a cheese grater, shred your cold butter into the flour and mix by hand until butter is fully covered by flour. A tablespoon at time, add cold water until a shaggy dough forms. Form into a thick disk, place in a sealable container and chill for at least an hour.
After the dough has chilled preheat your oven to 400 F, shred a cup of cheddar cheese and a half cup of parm, or any cheese you prefer or have on hand; set aside. Slice tomatoes thinly; set aside. On a piece of parchment dusted with flour, roll out dough until it forms a rough, thin circle. Leaving room to fold your edges in, spread the shredded cheese on the dough. Layer the tomatoes on top of the cheese. Sprinkle with salt and pepper. Fold in the edges of your dough around the cheese and tomatoes creating a barrier that overlaps on top, fold by fold until all edges are folded in. Brush the dough with egg wash (beaten egg with a bit of water). Place on a sheet pan or pizza stone and bake until edges are golden and crisp. Once done top with herbs of choice and slice.
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