Monday, July 5, 2010

5 ways with fresh tomatoes

Get ready for a little post-4th of July inspiration.  Take an independent charge this month to freshen up your fridge and your plate.  If these gorgeous pics below don't garner some culinary, greenmarket-going inspiration, I don't know what will!  And I'm very pleased to mention that these photos are courtesy of Domino magazine, my fave design publication, which has just been brought back to life at!!  For accompanying recipes check out the full article here.  Now is THE season to scout out fresh from the farm tomatoes - whether they're heirloom, cherry, grape, vine-ripened or plum - check to find a farmers market near you.

vibrant heirlooms...take your pick
a lovely lite lunch, simple take on pan con tomate...feels like you're leisurely lunching Spain
warm caprese salad...fresh mozzarella, tomatoes & basil. yum. (full recipe below)
frittata with tomatoes & leeks for a hearty breakfast or simple lunch or dinner
gazpacho bloody mary, hair of the dog to cure that 4th of July hangover (if there's a hint of it still left!)

Warm Caprese Salad
The savoriness of this classic Italian preparation is updated by grilling the tomatoes, which adds a hint of caramelization, and melting the cheese. Gooey heirloom heaven!
  • extra-virgin olive oil
  • 6 to 8 heirloom tomatoes
  • 10 oz. buffalo or fresh mozzarella, sliced and at room temperature
  • coarse sea salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, torn
  • 1/4 cup chives, cut into 1/2" lengths
  • 1/2 cup Italian parsley, mint, tarragon and/or soft oregano leaves
  • 2 cups baby arugula

Heat a charcoal or gas grill to medium hot, and brush grates with olive oil. Trim the tops off the smaller tomatoes, and cut the larger ones into very thick slices (at least 1"). Place the tomatoes cut side down on the grill until they just begin to warm, 1 to 2 minutes. Turn over tomatoes and top each with a slice of mozzarella. Cook 1 to 2 minutes longer, or until the cheese "slumps." Remove the tomatoes from the grill, drizzle with olive oil and season with salt and pepper. Mix the herbs and arugula to make a salad, and scatter around the tomatoes.
Serves 4

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