Tomatoes | Saveur

Creamy Polenta with Chimichurri and Tomatoes

Farideh Sadeghin — Mon, 18 Mar 2019 22:39:33 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

While polenta is often associated with wintery comfort foods, SAVEUR contributing editor Farideh Sadeghin decided to make a quick summery version. Homemade chimichurri and a simple tomato-onion salad offset the richness of the creamy dish. Throw an egg or some scallops or skirt steak on top or serve the polenta as is—either way, it’s bound to be one of the best things you’ll eat all summer.

Yield: 4

Time: 30 minutes

2 cups milk
1 cup polenta (about 6 oz.)
3 Tbsp. unsalted butter
2 Tbsp. crème fraîche
Kosher salt
1 cup packed parsley leaves
¾ cup packed cilantro leaves
¼ cup packed fresh oregano leaves
¼ cup red wine vinegar
1 garlic clove
1 jalapeño, stemmed, halved, and seeded
Freshly ground black pepper
½ cup plus 2 Tbsp. olive oil
12 oz. cherry tomatoes, quartered
½ red onion, thinly sliced

Instructions

Make the polenta: To a medium pot, add the milk and 2 cups of water and bring to a boil over high heat. Turn the heat to medium-low, add the polenta, and cook, stirring frequently, until thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to taste with salt. Set aside and keep warm.
Make the chimichurri: To a food processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to taste with salt and black pepper. With the machine running, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri to a medium bowl and set aside.
In a separate medium bowl, toss together the tomatoes, red onion, and remaining oil. Season to taste with salt and black pepper.
Divide the polenta among four shallow bowls or plates, top with tomato salad, drizzle with chimichurri, and serve.

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Grilled Tomatoes with Soy Sauce and Yuzu Kosho

Tadashi Ono — Mon, 18 Mar 2019 22:28:15 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Ripe tomatoes develop umami-rich flavor when grilled with a garlic, soy sauce, and yuzu kosho marinade. This recipe calls for red yuzu kosho, which is made from the Japanese citrus yuzu, red chiles, and salt—just a spoonful adds subtle heat and bright fragrance to the marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Serve this simple summer side dish alongside a juicy steak, such as chef and cookbook author Tadashi Ono’s Grilled Porterhouse with Garlic and Miso.

Featured in “The Japanese Grill.”

Yield: 6–8

Time: 30 minutes

¼ cup olive oil
3 Tbsp. soy sauce
1 Tbsp. red yuzu kosho
1 tsp. ground sansho pepper
1 tsp. kosher salt
5 garlic cloves, finely chopped
4 medium tomatoes, cored and halved crosswise
1 cup coarsely chopped mitsuba, parsley, or cilantro

Instructions

In a 9- by 13-inch baking dish, whisk together the oil, soy sauce, yuzu kosho, sansho pepper, salt, and garlic. Add the tomatoes and toss to coat, then arrange cut side down in the dish. Set aside to marinate at room temperature for 15 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the tomatoes cut side down to the hottest part of the grill, reserving the marinade, and cook until slightly charred, 2–4 minutes. Using tongs, flip the tomatoes, then spoon the reserved marinade over the tops and continue grilling without flipping until the tomatoes are slightly caramelized, 6–8 minutes. Garnish with mitsuba and serve.

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Marcella Hazan’s Braised Celery with Tomatoes

Marcella Hazan — Mon, 18 Mar 2019 22:48:37 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This sedano e pomodori brasati (braised celery and tomato) recipe, adapted from celebrated Italian cookbook author Marcella Hazan, produces results that are surprising from celery: creamy, sweet, luscious. The stalks’ stringy fibers, often removed before cooking, here act as a brace that helps the vegetable keep its shape through a long simmer.

Featured in “The Soft Approach: In Praise of Soft-Cooked Vegetables” by Lesley Porcelli.

Yield: 4–6

Time: 2 hours

3 oz. pancetta, cut into 1-in. pieces
¼ cup extra-virgin olive oil
1 large yellow onion, thinly sliced
2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
¾ cup whole peeled canned tomatoes with their juices, crushed by hand
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add the pancetta and cook, stirring occasionally, until the fat renders, about 12 minutes. (If the pancetta begins to brown too fast, turn the heat to medium-low.) Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside to drain.
Return the pot to medium-high heat and add the oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until soft and light brown, about 10 minutes. Add the celery, tomatoes, and ¼ cup of water and season to taste with salt and black pepper. Cover the pot and cook, stirring occasionally, until the celery is very tender, about 1½ hours.
Transfer the celery with its juices to a serving bowl and sprinkle with the reserved pancetta. Serve hot or at room temperature.

The post Marcella Hazan’s Braised Celery with Tomatoes appeared first on Saveur.

Heirloom Tomato and Stone Fruit Salad with Garlicky Croutons

Alex Testere — Tue, 27 Aug 2024 17:09:18 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

This summer salad is a testament to the fact that the best things in life are worth waiting for—among them juicy, ripe seasonal produce. Inspired by a conversation with Alice Waters, as well as the Heirloom and Cherry Tomato Salad from her 1999 Chez Panisse Café Cookbook, this recipe also takes advantage of another fleeting summer staple—stone fruit, including peaches, nectarines, apricots, and plums. A heap of craggy, garlicky croutons is also added to soak up the sweet-and-savory juices, a tip taken from Waters’ 1996 Chez Panisse Vegetables book. Visit your local farmers market (or better yet, your home garden) to source the ripest fruits, and savor the process of selecting them; this might be your one chance until next year. Even small fruits should be sliced in half so their interiors can be exposed and their juices released. It’s best served as soon as it’s prepared so the croutons stay crunchy and the fruits don’t get mushy, but if you’d like to prepare this an hour or two in advance, refrain from adding the croutons until just before serving.

Featured in “Why Alice Waters Believes Gardening Can Save Our Democracy.”

Yield: 4

Time: 35 minutes

Ingredients

For the croutons:

¼ cup extra-virgin olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 medium garlic cloves, finely chopped (2 tsp.)
8 oz. day-old sourdough bread, torn into 1-in. pieces

For the salad:

2 Tbsp. red wine vinegar, plus more as needed
1 medium garlic clove, finely chopped (1 tsp.)
1 medium shallot, finely chopped (¼ cup)
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
1 cup basil leaves, torn into small pieces
1 cup mixed heirloom cherry tomatoes, halved
1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges
1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges

Instructions

Make the croutons: Position a rack in the center of the oven and preheat to 400°F. In a medium bowl, whisk together the oil, salt, black pepper, and garlic. Add the bread and toss until evenly coated. Transfer to a baking sheet and bake, tossing halfway through, until the croutons are golden brown and crunchy, 8–10 minutes. Remove from the oven and set aside to cool.
Meanwhile, make the salad: To a large bowl, add the vinegar, garlic, and shallot. Season lightly with salt and black pepper, then slowly whisk in the oil until well incorporated. Adjust the seasoning to taste with more vinegar, salt, or black pepper if needed. Add the basil, cherry and heirloom tomatoes, stone fruits, and croutons and toss very gently, being careful not to bruise the fruits. Transfer to a shallow bowl or platter and serve immediately.

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Heirloom and Cherry Tomato Salad

Alice Waters — Wed, 21 Aug 2019 19:15:18 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Look for as many kinds of tomatoes as possible for this classic summer salad from Alice Waters’ Chez Panisse Café Cookbook. Tossed with fresh basil and a zingy shallot vinaigrette, it’s all about the beautiful and varied colors, flavors, and textures. As Waters puts it, “Is there a better example of the joy of eating seasonally?”

Featured in “Alice Waters’ ‘Chez Panisse Café Cookbook’ Still Holds Up” by Anna Kovel.

Yield: 4

Time: 20 minutes

2 Tbsp. red wine vinegar, plus more as needed
1 medium garlic clove, finely chopped (1 tsp.)
1 medium shallot, finely chopped (¼ cup)
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
2 lb. mixed heirloom tomatoes, cored and cut into chunky 1-in. pieces or ½-in. slices
1 cup mixed cherry and grape tomatoes, halved
½ cup thinly sliced lemon cucumbers or Persian cucumbers (optional)
½ cup thinly sliced torpedo onions or Vidalia onions (optional)
Green and purple basil leaves, torn into small pieces

Instructions

Make the vinaigrette: To a medium bowl, add the vinegar, garlic, and shallot. Season lightly with salt, then toss to coat. Slowly whisk in the oil until well incorporated, then adjust the seasoning to taste with more vinegar or salt if needed.
On a shallow bowl or platter, arrange the heirloom and cherry tomatoes, and if desired, the cucumbers and onions. Season to taste with salt and black pepper, sprinkle with basil, drizzle with vinaigrette, and serve immediately.

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Canned Sardine, Tomato, and Caper Sandwiches

Elias Cairo — Mon, 22 Apr 2019 13:19:54 +0000

Kyle Johnson. Kyle Johnson

Fresh heirloom tomatoes, rich and oily canned sardines, and briny capers and olives are easy to pack for a picnic and throw together outdoors. Patting the tomatoes dry before assembling prevents the sandwiches from getting soggy.

Featured in “Portland Chef Elias Cairo Is as Serious About Fishing as He Is Eating” by Meredith Erickson.

Yield: 6

Time: 15 minutes

Two 4½-oz. cans oil-packed sardines, drained
½ cup cherry tomatoes (mixed colors), halved or quartered
¼ cup torn fresh oregano leaves
2 Tbsp. coarsely chopped mixed pitted olives
1 Tbsp. capers
2 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
Kosher salt
One 12-by-12-in. piece focaccia, preferably day-old or toasted
2 ripe medium heirloom tomatoes (mixed colors), thinly sliced

Instructions

To a medium bowl, add the sardines, cherry tomatoes, oregano, olives, and capers. Add the oil and vinegar, season to taste with salt, and toss to combine.
Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and thick bottom. Set the top piece aside. Pat the tomato slices with paper towels if they are very wet. Arrange the slices over the bottom of the bread, overlapping slightly, then sprinkle lightly with salt. Distribute the sardine mixture evenly over the tomato slices, then cover with the top slab of focaccia. Cut the sandwich into 6 squares and serve.

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Estela’s Tomato Toast

Ignacio Mattos — Wed, 24 Jul 2019 17:44:33 +0000

Marcus Nilsson (Courtesy Artisan). Marcus Nilsson (Courtesy Artisan)

Ignacio Mattos, the chef at New York City’s celebrated Estela, likes to use milky, buttery Fromager d’Affinois for this open-faced tomato sandwich, but Brie or any triple-cream French cheese would also be delicious here. The flaky sea salt can be swapped out for gray salt.

Featured in “The Best Tomato Sandwich Isn’t a Sandwich at All” by Marian Bull.

Yield: 1

Time: 15 minutes

2 tsp. extra-virgin olive oil, divided
One scant ¼-in.-thick slice pumpernickel or other dense, seeded bread, crusts removed
1 garlic clove
2 Tbsp. Fromager d’Affinois, Brie, or triple-cream French cheese, softened (with or without rind, as desired)
1 firm-ripe heirloom tomato, sliced into ⅛-in.-thick rounds
2 pinches flaky sea salt

Instructions

To a large cast-iron skillet over medium-high heat, add 1 teaspoon of the oil. Add the bread and toast, pressing down with the back of a spatula so it cooks evenly, until well charred and deep brown on both sides, about 5 minutes total. (It’s okay to have a few blackened bits; if the edges are burnt, just slice them off.)
Rub one side of the toast lightly with the garlic, then spread the cheese on top in a light, even layer. Season the tomato slices with flaky salt.
Arrange the tomato slices on the toast, letting them drape over the sides. Drizzle with the remaining oil and serve immediately.

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Chicken and Tomato Salad with Spicy Vinaigrette

Sara Kramer and Sarah Hymanson — Wed, 31 Jul 2024 17:37:48 +0000

Chris Bernabeo (Courtesy Clarkson Potter). Chris Bernabeo (Courtesy Clarkson Potter)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Sara Kramer and Sarah Hymanson, the co-authors of the cookbook Kismet and the chefs behind the Los Angeles restaurant of the same name, call this dish a “tomato lovers’ chicken salad.” It’s an ideal opportunity to bring the best of the season’s heirloom tomatoes into your home kitchen. With lightly poached chicken, thick slices of tomato, handfuls of fresh herbs, and a spice-infused vinaigrette, it’s an ideal summer salad—light enough for the weather yet substantial enough for a feast.

The spiced oil for the vinaigrette can be prepared and stored in the refrigerator up to 3 days in advance; just wait to add the lemon juice until you’re ready to serve. If you want to change up the herbs in this recipe, Kramer and Hymanson recommend mint, basil, tarragon, and cilantro, as well as more esoteric options such as lovage, summer savory, and chervil.

Adapted from Kismet: Bright, Fresh, and Vegetable-Loving Recipes © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Featured in “This New Cookbook Proves California Cuisine is Impossible to Pin Down” by Jessica Carbone.

Yield: 4

Time: 1 hour 15 minutes

Ingredients

For the chicken:

1½ lb. boneless skinless chicken breasts
2 bay leaves
2 garlic cloves, peeled and smashed
2 Tbsp. extra-virgin olive oil
1 Tbsp. kosher salt

For the chile vinaigrette:

½ cup extra-virgin olive oil
1 garlic clove, finely grated
1 Tbsp. Aleppo pepper
2 tsp. ground sumac
1¼ tsp. ground coriander
1¼ tsp. ground fennel seeds
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
¼ tsp. ground cardamom
3 Tbsp. fresh lemon juice

For the salad:

3 small red tomatoes or 1 large heirloom tomato (about 1 lb.), cut into wedges
¼ small yellow onion, thinly sliced
2–3 cups arugula
½ cup cilantro leaves
½ cup parsley leaves

Instructions

Poach the chicken: In a large pot, place the chicken breasts in a single layer. Add the bay leaves, garlic, oil, salt, and enough water to cover the chicken (about 3 cups). Bring to a simmer over medium heat, then cover the pot and cook until the chicken is just opaque, about 10 minutes. Turn off the heat and, with the pot still covered, allow the chicken to cook over the residual heat for 20 minutes. Uncover and allow the chicken to cool in the liquid for 30 minutes.
Using tongs, transfer the chicken to a plate, discarding the liquid. Once the chicken is cool enough to handle, use your hands to shred it into large pieces, then set aside.
Make the chile vinaigrette: To a small skillet over low heat, add the oil and garlic, and cook, swirling frequently, until lightly golden, 5–8 minutes. Remove from the heat. Add the Aleppo, sumac, coriander, fennel, salt, black pepper, and cardamom, and swirl the skillet, allowing the spices to bloom in the hot oil for 30 seconds. Transfer to a large bowl and stir in the lemon juice.
Assemble the salad: To the bowl with the vinaigrette, add the tomatoes, onion, and shredded chicken, and toss to coat. Add the arugula, cilantro, and parsley, lightly toss to coat, and serve immediately.

The post Chicken and Tomato Salad with Spicy Vinaigrette appeared first on Saveur.

Burrata and Marinated Cherry Tomato Sandwiches

Casa del Vino — Tue, 27 Jul 2021 17:50:00 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

This take on a classic caprese sandwich from the Florentine enoteca Casa del Vino gets an upgrade by using burrata, a mozzarella-adjacent cheese with a stretched, firm exterior that just barely contains a creamy filling of stracciatella curds. Crusty bread loosely holds the burrata and marinated tomatoes together, but it is a pleasantly messy, altogether indulgent delight. Marinate the tomatoes overnight for sandwiches that come together in minutes. Check out more of our tomato recipes to celebrate the glory of summer.

Featured in “8 Reasons to Fall in Love with Florence” by Adam Leith Gollner.

Yield: 4

Time: 8 hours 10 minutes

2 cups halved cherry tomatoes
¼ cup plus 2 Tbsp. extra-virgin olive oil
¼ cup balsamic vinegar
1 Tbsp. capers
10 oil-packed anchovy fillets, finely chopped (2 Tbsp.)
Crushed red chile flakes
Kosher salt and freshly ground black pepper
One 8-oz. ball burrata
4 small crusty sandwich rolls

Instructions

To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and set aside to rest on the countertop if serving immediately, or in the refrigerator for 8–24 hours.
When ready to serve, let the tomato mixture come to room temperature, stirring briefly before plating. Split each sandwich roll and top with some of the tomato mixture. Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.

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Pan con Tomate

SAVEUR Editors — Mon, 18 Mar 2019 22:40:27 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

Pan con tomate translates as bread with tomato, and that’s basically all it is. But what a combination! The dish originated in northern Spain, in the region of Catalonia. There, it’s known as pa amb tomaquet, and it’s usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, pan con tomate is more often eaten in the morning, and it’s a hearty and luscious food. Its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go. Next, rub pieces of toasted baguette with a clove of garlic, drizzle them with olive oil, and top with the sweet grated tomato and a sprinkle of sea salt.

Yield: 4

Time: 15 minutes

Two 6-in. pieces baguette, halved lengthwise
2 garlic cloves, peeled
4 Tbsp. extra-virgin olive oil
2 very ripe large tomatoes
Coarse sea salt

Instructions

Position a rack in the center of the oven and preheat to 500°F. Place the baguette halves on a baking sheet and bake until golden brown, about 8 minutes. Using your fingers, rub the garlic over the cut surface of the toasts, then drizzle with oil.
Place a box grater over a large bowl and grate the cut sides of the tomatoes over the largest holes, discarding the skins. Spoon the grated tomatoes onto the toasts, sprinkle with sea salt, and serve immediately.

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Garlic Scape and Cherry Tomato Pasta

SAVEUR Editors — Sat, 10 Jul 2021 05:00:00 +0000

Belle Morizio. Belle Morizio

Early summer brings an underappreciated and short-lived bounty along with the tomato harvest. Garlic scapes—the tender, green stalks that rise from hard-neck garlic—are an aromatic, herbaceous, and mellow way to add garlicky flavor to your dishes. Roasting the scapes with tomatoes and red onion sweetens the alliums’ heat and enriches their flavor; toss with pasta, lemon juice, and arugula for a simple summer meal.

Yield: 4

Time: 30 minutes

Kosher salt
½ lb. spaghetti
2 Tbsp. extra-virgin olive oil
1 pint multicolored cherry tomatoes
10 garlic scapes
1 small red onion, thinly sliced
Freshly ground black pepper
1 cup baby arugula
2 Tbsp. fresh lemon juice
1 Tbsp. finely grated lemon zest

Instructions

Position a rack in the center of the oven and preheat to 400°F.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer to a large bowl. Set aside and keep warm.
In a medium bowl, toss together the oil, tomatoes, garlic scapes, and onion. Season to taste with salt and black pepper, then spread the vegetables in an even layer on a large rimmed baking sheet. Bake until the tomatoes are just beginning to burst, 12–15 minutes.
Remove the vegetables from the oven and add to the bowl of spaghetti. Add the arugula and lemon juice and zest, toss to combine, and serve hot.

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