One of the produce stars of summer eating is a sweet and perfectly ripe tomato. Harvest time for tomatoes is generally from the third week in July until the frost takes over in the fall (usually late September to early October). So, once tomatoes are ready to pick I’m right there ready to eat with my salt shaker, extra virgin olive oil and balsamic vinegar. In terms of health benefits, there is so much to like about this fruit. It is rich in Vitamin C; it assists the body’s ability to filter out toxins, and is full of lycopene (a very important antioxidant that can reduce the risk of prostate, lung and stomach cancers).
What is also appealing is the vast variety that they come in. Some of the smaller varieties like grape and tear drops are so sweet you can just pop them in your mouth reminding me of my childhood days. At the age of 4 years old, my mother would take me grocery shopping (which I loved to do) and put me in the cart. While she would shop for produce she would set the cart next to the tomato bin. To her surprise, she turned around and saw my face covered in red tomato juice. I thought it was normal and okay to eat as many as I could get my hands on. It was such a glorious moment with juices running down my face and hands and all with my Mom laughing! To this day my first tomato of the year is eaten warm…and whole. As an adult though, I manage to control the juices– ha-ha!
Even though one does not need to do much to enjoy a good tomato, its versatility when cooking is immense coming from the different varieties available. Cherry tomatoes can be quickly seared in a pan or added to a salad, vine ripe tomatoes or beef steaks can be used as a vessel for rice and meat stuffing’s, and roma tomatoes are perfect when making confit tomatoes. Basic recipes and techniques are described below so you too can enjoy tomatoes in a wide array of ways.
Cherry Tomatoes (Varieties include tear drops, grape, and tiny currants)
These are great to use as a final addition to a salad adding freshness, flavor, and color. Additionally, they can be quickly seared in a pan and added to any platter of grilled fish, chicken, or steaks. Take a large sauté pan and add 2 tablespoons of good extra virgin olive oil. Once the pan is hot, add the cherry tomatoes and quickly sear (no more than 1-2 minutes). If you get a flare up (due to oil mixing with water from the tomatoes) just take the pan off the heat source and let it die down. The final product is a warm tomato that bursts with tons of flavor in your mouth.
Vine ripe or Beef Steaks
These types of tomatoes are big enough to use as a vessel for stuffing or grilling. Most cooks usually have left over rice and ground beef/pork from a previous night’s dinner. All you have to do is mix the rice and meat with some sautéed onions, garlic, and parsley. Once the mixture is cool enough to handle add a couple of eggs and breadcrumbs until thoroughly mixed. The mixture should be slightly wet and not too dry. Hollow out most of the tomato and add that to the mixture. Now you are ready to stuff a couple of beef steak or several cluster tomatoes. Before placing in the oven, top with some Parmesan cheese, a dab of butter and bake at 400 degrees for 30-40 minutes or until golden brown. Add a side salad with cherry tomatoes, fresh greens, and shaved carrots and you have a wonderful dinner for the whole family.
Roma Tomatoes (also known as Italian or plum tomatoes)
Roma tomatoes are a chef’s best friend as they are inexpensive and full of flavor if manipulated properly. Confit tomatoes are a delicious example of this and can be served with just about anything. Confit is a French cooking term that basically means to preserve by cooking in fat. The fat here is the olive oil. The large amount of time spent with this method pays off big time in terms of flavor in the final product. The recipe below (if covered with olive oil and kept in an air tight jar) can keep in the refrigerator for up to 1 month so a little work at the beginning of the process can go a long way for adding flavor to future meals. Add these tomatoes to fresh salads, cooked pasta, pizza dough, or just eat simply with slices of French bread, cheese, and a glass of good wine!
Confit Tomatoes
- 12 Roma plum tomatoes
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons minced fresh thyme
Directions
- Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. With a paring or other small knife, cut out and discard the stem end of each tomato. Then score (i.e. to cut an X) the opposite end and place tomatoes in a large bowl.
- Pour the boiling water over tomatoes; let them sit until skin is easily peeled, about 15 seconds. Once done, drain the tomatoes and cover with ice and some water.
- Peel the tomatoes when cool enough to handle. Halve them lengthwise and place, cut-side up, on a parchment paper-lined sheet pan. Drizzle with olive oil and season with salt, pepper, and thyme.
- Roast until tomatoes are dried halfway through, about 4 to 5 hours. Let stand until cool. Transfer tomatoes to a storage container like an airtight jar; pour oil from baking sheet over the top and add any extra olive oil to almost cover the tomatoes.
There are few vegetables that better mark the summer months than the sweet juiciness of a vine-ripened tomato. Whether you start to grow them, buy them at farmers markets or your own local grocery enjoy them at their peak over the next few months! As a chef, great perks sometimes come my way. This summer a couple has allowed me to pick from their overflowing crop of tomatoes (thanks Janine and Ben!). I will most certainly enjoy the fruits of their labor and make a few of the dishes described above. If any of you attempt to make any of the dishes discussed and experience difficulty or success, please email me back with feedback. I would love to hear from you!
