My FOUR Best Tomato Recipes
- bigboyrecipe2015
- Oct 21
- 5 min read
Tomatoes, this juicy, rosy fruit, never fail to amaze the palate with its versatility. Whether fresh and sweet, cooked, or layered with flavour after pickling, tomatoes offer endless possibilities on the table. This time, I'll share three recipes featuring tomatoes, from appetisers to hearty main courses, showcasing their endless charm. Ready? Let's dive into the world of tomatoes!
Tomato Season and Selection Tips
Although tomatoes are available year-round, their sweetness and flavour reach their peak during the summer sun. When selecting tomatoes, choose brightly coloured tomatoes with smooth, slightly springy skin, avoiding those that are too hard or too soft. Different varieties of tomatoes have distinct characteristics: Cherry tomatoes are great for eating raw or pickling, Heirloom tomatoes have a rich, fruity aroma, and Roma tomatoes are a prime choice for sauces. Understanding these characteristics will help you better utilise your tomatoes' potential in your cooking.
First course: Confit cherry tomato with garlic toast
Confit is a gentle cooking method that traps and amplifies the flavours of ingredients. Cherry tomatoes, with their delicate, sweet nature, are a perfect choice for this appetiser. I use fresh cherry tomatoes, paired with peeled garlic and thyme, and cook them slowly in olive oil over low heat. This method keeps the cherry tomatoes tender and juicy, while absorbing the garlicky and herbaceous notes. The flesh gently bursts upon eating, creating an intoxicating experience. The charm of this dish lies in the simple combination of ingredients, yet it delivers a rich tapestry of flavours and layers, the perfect start to a culinary feast.
Ingredients (Serves 2)
Steps
1.
Boil the cherry tomatoes in boiling water for 30 seconds, then refrigerate for 2 minutes, then peel.
2.
Add olive oil to a pot, add cherry tomatoes, garlic, and thyme, and heat over low heat to 90-100°C. Keep the oil at this temperature and cook for 1 hour.
3.
Bake the bread until crispy, then place the garlic and cherry tomatoes on the bread and mash until tender. Sprinkle with Shanghai salt and enjoy.
Second course: Tomato Tartare with Burrata Cheese
Tomato tartar is an appetiser that perfectly captures the flavour of tomatoes. I chose traditional Heirloom tomatoes, known for their rich aroma and soft, juicy flesh, which is best enjoyed raw. This dish is refreshing yet creamy, with a delightful balance of sweet, sour, and spicy, creating a truly memorable dish. It's a true work of art on the table.
Ingredients (Serves 2)
Tomato Tartare
Tomato Consommé
Steps
1.
Make a cross on the bottom of the tomato, boil in boiling water for 30 seconds, then freeze for 2 minutes, then peel and set aside.
2.
Remove the tomato seeds (reserve them), then dice the tomato flesh; similarly, chop the shallots, pickles, basil, and pine nuts into small pieces.
3.
Place diced tomatoes, shallots, pickles, basil, and pine nuts in a bowl. Add Dijon mustard, extra virgin olive oil, and salt. Mix well and set aside.
4.
For the Consommé: Place the tomato skins and seeds, Worcestershire sauce, salt, sugar, cloves, and nutmeg in a blender and blend until smooth. Then, place a piece of kitchen paper or a coffee filter over a sieve and pour the tomato juice mixture over it. Slowly filter the mixture through a drip filter to remove the clear tomato juice.
5.
To serve: Pour the tomato sauce into a small jug. Place a round mold on a plate. Add the tomato tartar and flatten slightly. Top with the Burrata cheese. Sprinkle the cheese with basil and pine nuts. Add a few drops of the prepared herb oil. For a more flavorful dish, add the clarified tomato sauce to the dish.
Third course: Tomato Pappardelle
If tomatoes are the soul of the kitchen, then a rich tomato pasta is the perfect main course. I chose to pair Roma tomatoes with Truss tomatoes. The former has a firm flesh perfect for cooking sauces, while the latter has a sweet and refreshing flavour that adds depth to the sauce. This pasta blends the sweetness and richness of the tomato without a hint of acidity, as if every bite speaks to the tomato's vitality.
Ingredients (Serves 2)
Steps
1.
Chop onions; slice garlic; dice Roma and truss tomatoes.
2.
Add extra virgin olive oil, onions, and garlic to a pan and cook over low heat until fragrant.
3.
Add the diced tomatoes and sun-dried tomato, simmer until the water is released. Add the tomato paste, salt, and black pepper and mix well.
4.
Place all ingredients in the pot into a blender, add basil and Ricotta cheese, and blend until smooth. Then strain.
5.
Return the tomato sauce to the pan and heat up. Meanwhile, add the pasta to the salt water and cook until al dente. Add the pasta to the tomato sauce and mix well. Serve on a plate. Sprinkle with chopped parsley and drizzle with extra virgin olive oil.
Course 4: Marinated Cherry Tomato withTomato Granita
This appetising and refreshing dish, sweet and sour, can be served as a starter or as a dessert, and is especially refreshing and cooling!
Ingredients (Serves 2)
Pickled Cherry Tomatoes
Tomato Granita
Steps
1.
Combine the white wine vinegar, water, sugar, thyme, cinnamon, nutmeg, black peppercorns, star anise, and lemon juice in a pot. Bring to a boil over high heat. Immediately turn off the heat and let the mixture cool completely at room temperature.
2.
Score a small cross on the bottom of each cherry tomato. Blanch in boiling water for about 15 seconds, then immediately chill in ice water for about 2 minutes. Once cooled, peel the skins. Place the cherry tomatoes in the marinade, making sure each one is completely covered. Refrigerate and marinate for 2-3 hours.
3.
Chop the Truss tomatoes into large chunks. Place in a blender with the ginger, molasses, cloves, and basil, and blend until smooth. Once blended, sieve the tomato mixture.
4.
Pour the filtered liquid into a dish and refrigerate until completely frozen. Once frozen, use a fork to scrape out loose ice crystals to create the granita. Once finished, return to the refrigerator and store until ready to use.
5.
Place the pickled cherry tomatoes on a plate, top with a layer of tomato sorbet, and drizzle with appropriate amount of vanilla oil.
From refreshing cherry tomato confit, delicate tomato tartare, to rich tomato pasta, these three dishes showcase the many facets of the tomato. Hopefully, these recipes will inspire you to step into the kitchen and create a tomato feast for family and friends.
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