[ TOMATO ]
Juicy, Vibrant, and Bursting with Flavor
Tomato Season is Upon Us
Welcome to the season of sun-kissed skin and juicy delights! It's time to celebrate summer with the star of the season—tomatoes. Get ready to slice, dice, and indulge in recipes that let this vibrant fruit truly shine. Here's to long days, warm nights, and the unbeatable taste of fresh tomatoes in every bite!
Summer Gazpacho
2 pounds Roma tomatoes, cored and roughly chopped
1 red bell pepper, cored and roughly chopped
1 medium English cucumber, peeled and roughly chopped, plus additional slices for serving
1 small red onion, roughly chopped
2 garlic cloves, smashed
½ cup high-quality extra-virgin olive oil, plus more for drizzling
3 tablespoons sherry vinegar
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper, plus more for serving
A handful of cherry tomatoes, halved, for serving
Croutons, preferably homemade, for serving
Blend Ingredients: In a high-speed blender, combine the Roma tomatoes, red bell pepper, English cucumber, red onion, garlic, olive oil, sherry vinegar, kosher salt, and freshly cracked black pepper. Blend on high until the mixture is completely smooth, approximately 2 minutes.
Strain: Pour the blended mixture through a fine-mesh sieve into an airtight container to remove any solids, ensuring a silky texture.
Chill: Cover the container and refrigerate the gazpacho for 3-4 hours to allow the flavors to meld and the soup to become well-chilled.
Serve: When ready to serve, pour the chilled gazpacho into bowls. Top each serving with a drizzle of high-quality extra-virgin olive oil, halved cherry tomatoes, additional cucumber slices, and croutons. Finish with a sprinkle of freshly cracked black pepper.
Labneh with Calabrian Chile Roasted Tomatoes
EQUIPMENT
Cheese Cloth or Dish Towel
INGREDIENTS
For the Labneh:
32 oz Greek Yogurt
1/2 tsp Salt
For the Calabrian Roasted Tomatoes:
12 oz Vine Cherry Tomatoes
2 tbsp Olive Oil (extra virgin)
2 tbsp Calabrian Chiles, finely chopped or as a paste
Salt & Pepper to taste
Red Chili Flakes (optional for extra spice)
Labneh:
Mix the salt and Greek yogurt together in a bowl. Place the Greek yogurt mixture in a cheesecloth or dish towel and tie it closed. Store in a metal strainer over a bowl or tie to a large utensil hanging over a bowl in the refrigerator to allow all the liquid to drain. Leave it for 8 hours-1 day for super creamy texture, or 2 days for a soft cheese consistency.
Calabrian Roasted Tomatoes:
Preheat the oven to 375°F. In a mixing bowl, toss the cherry tomatoes with olive oil, Calabrian chiles, salt, and pepper until evenly coated. Spread the tomatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until the tomatoes are burst and nicely caramelized. Drizzle with olive oil and sprinkle with red chili flakes for additional heat if desired.
Serve with toasted Sourdough
Steak, Peach, and Tomato Salad with Burrata
Salad Dressing/Marinade:
6 tbsp olive oil
2-3 tsp liquid honey
2 tsp medium-hot mustard
1 tbsp white wine vinegar
2 tbsp freshly squeezed lemon juice
Salt and pepper to taste
1 tbsp caper liquid (from the jar of capers)
2 tbsp capers
2 scallions, thinly sliced
Salad:
1-2 handfuls of green beans
2 handfuls of butter lettuce or Batavia lettuce mix
2 large heirloom tomatoes
1-2 peaches
1 burrata cheese
1 tbsp pine nuts
Fresh dill
Salt and pepper to taste
Grilled Steak:
Your preferred cut of steak, seasoned and grilled to your liking
To prepare the salad dressing and marinade, combine 6 tablespoons of olive oil, 2-3 teaspoons of liquid honey, 2 teaspoons of medium-hot mustard, 1 tablespoon of white wine vinegar, 2 tablespoons of freshly squeezed lemon juice, salt, and pepper to taste, 1 tablespoon of caper liquid, 2 tablespoons of capers, and 2 thinly sliced scallions in a small bowl or jar. Mix or shake well until fully combined, adjusting the seasoning with salt and pepper as needed.
For the salad, start by trimming the ends of the green beans and cutting them into bite-sized pieces. Cook the beans in boiling salted water until tender, then drain and refresh in ice water to preserve their color and texture. Wash and dry the lettuce, tearing it into smaller pieces, and place it in a large salad bowl or on a platter. Slice the heirloom tomatoes and cut the peaches into wedges, then add them to the salad along with the green beans. Season the salad with salt and pepper.
Grill your preferred cut of steak to your desired level of doneness. Once grilled, let the steak rest for a few minutes before slicing it thinly against the grain.
To assemble the salad, add a portion of the prepared dressing and gently toss to combine. Toast 1 tablespoon of pine nuts in a dry skillet until golden and fragrant. Tear the burrata cheese into small pieces and scatter them over the salad, along with the toasted pine nuts and some fresh dill. Drizzle more dressing over the salad or serve the remaining dressing on the side. Arrange the sliced steak on top of the salad, sprinkle with a pinch of pepper, and garnish with additional fresh dill if desired. Serve the salad with fresh bread and homemade spinach garlic pesto for a complete and satisfying meal.