Well-Prepared: Tomato Recipes (2024)

Yields 1 pound

Ingredients

1 cup olive oil

2 tablespoons finely minced garlic

3 pounds assorted tomatoes, sliced 1/4" thick

2 tablespoons salt

2 teaspoons freshly ground black pepper

1/4 cup fresh thyme, finely chopped

Steps

1. In saute pan over medium-low heat (no higher than 140°F), warm olive oil until it begins to ripple slightly at bottom of pan. Add garlic. Remove from heat and allow oil and garlic to infuse at room temperature for 2 hours. Strain and reserve oil.

2. Preheat oven to 250°F, or, if using a dehydrator, follow manufacturer's instructions.

3. Line 2 rimmed baking sheets with Silpat mats or parchment paper. Brush tomatoes with garlic oil, season with salt, pepper, and thyme, and arrange in a single layer on prepared sheets.

4. Bake 1 hour, then lower the temperature to 200°F and continue baking until tomatoes are dehydrated and crisp, 3-5 hours or longer depending on moisture content of tomatoes. Serve immediately, or store in an airtight container.

Serves 8

Ingredients

2 teaspoons active dry yeast

3/4 cup lukewarm water, 110°F to 115°F

1 teaspoon honey or granulated sugar

2/3 cup bread flour

4 cups all-purpose white flour

1/4 cup whole-wheat flour

2 teaspoons salt

1 cup plus 2 tablespoons olive oil

1 cup water at room temperature

1/4 cup fresh garlic, peeled and sliced

1 pint assorted cherry and currant tomatoes

1/4 cup grated Parmesan cheese (optional)

3 tablespoons basil leaves, chiffonade or thinly sliced

1 teaspoon kosher or coarse salt

Steps

1. Sprinkle dry yeast over lukewarm water and let it sit 5 minutes. Stir in honey or sugar and let it rest until bubbly, about 5 minutes.

2. Add bread flour, combine to form sponge, and let rest for 30 minutes.

3. In a separate bowl, combine remaining flours and salt. Make a well in middle and add sponge, 3/4 cup oil, and remaining cup of water. Mix by hand or in electric mixer with paddle until rough-textured. Turn dough out onto lightly floured surface and knead until smooth.

4. Place in lightly oiled bowl and cover with plastic wrap. Let rise in warm spot, about 80°F, until doubled in volume, about 1 1/2 hours.

5. While dough is doubling, warm 1/4 cup olive oil in small saucepan, add garlic and cook until tender. Set aside.

6. Preheat oven to 350°F.

7. Brush cookie sheet with remaining 2 tablespoons olive oil. Place dough in center and gently press into a rectangle, about 8" by 12".

8. When dough begins to rise, spread cooled garlic and olive oil evenly over top. Place whole tomatoes on surface of dough, pressing lightly to fix in place. Allow dough to rise to double in volume, surrounding tomatoes.

9. Bake focaccia until browned, about 30 minutes. Sprinkle with Parmesan, if using, and bake a few more minutes.

10. Sprinkle with basil and salt. Serve warm or at room temperature.

Cherry tomato salad is the heart of this matter. A one-hour resting time after preparation allows salt and vinegar to draw out natural juices and flavor of tomatoes. Toasted crumbs give dish a fine topping.

Serves 10

For toasted crumbs:

Ingredients

1 loaf rustic bread, crust removed

1/2 cup pure olive oil

Salt and freshly ground black pepper

Steps

1. Preheat oven to 350°F.

2. Cut bread into large dice. In food processor, pulse bread to crumb consistency. In large bowl, toss crumbs with oil, salt, and pepper. Spread evenly on rimmed baking sheet and bake, turning frequently, until brown. Cool. Set aside.

For cherry tomato salad:

Ingredients

2 pints cherry and currant tomatoes, mixed

1 pint Sherry Shallot Vinaigrette (see recipe below)

1 gallon water

1/4 cup salt

2 pounds spaghetti

1/2 cup grated Parmesan cheese

3 sprigs each green and purple basil, chiffonade or thinly sliced

Steps

1. Slice cherry and currant tomatoes in half. Combine in medium bowl with Sherry Shallot Vinaigrette and let rest 1 hour before serving.

2. Bring water to boil and add 1/4 cup salt. Cook spaghetti until al dente, about 7 minutes. Drain.

3. In large bowl, toss pasta with cherry tomato salad. Divide evenly among serving plates. Garnish with cheese, basil, and toasted crumbs. Serve immediately so crumbs remain crisp.

Sherry Shallot Vinaigrette

Yields 1 pint

Ingredients

2 shallots, finely diced

1/4 cup sherry vinegar

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

Salt to taste

1 cup olive oil

1/2 cup extra-virgin olive oil

Steps

1. Soak shallots in vinegars and salt for 30 minutes.

2. Whisk in olive oils. Taste and add vinegar, oil, or salt as needed.

Best made with white or yellow tomatoes, since their juices run clear.

Yields 2 quarts

Ingredients

5 pounds tomatoes, finely chopped

3 tablespoons salt

1 tablespoon freshly ground black pepper

2 small sprigs basil

2 sprigs thyme

2 garlic cloves, peeled and crushed

Sprigs of basil for garnish

Steps

1. Place all ingredients in a large bowl. Crush tomatoes with wooden spoon and stir to combine.

2. Place double thickness of cheesecloth large enough to hold the tomatoes in clean bowl. Pour tomato mixture into cheesecloth and tie into a bag using kitchen twine. Suspend bag over a deep bowl so liquid drops freely but will not touch the cheesecloth again. Place bag and bowl in refrigerator for at least 8 hours. Do not squeeze bag to extract liquid, as this will make tomato water cloudy.

3. Discard bag and contents. Serve tomato water with basil garnish, or reserve for aspics or soups.

Serves 8

For crust:

Ingredients

1 cup all-purpose flour

2 teaspoons granulated sugar

1/2 teaspoon salt

1 stick cold butter, cut into 1/4" cubes

4 tablespoons ice water

Steps

1. Place flour, sugar, and salt in food processor. Pulse to combine. Add 4 tablespoons butter. Pulse until pieces are size of pennies. Add remaining butter. Pulse 2 seconds. Add water. Pulse until ball forms.

2. Remove from bowl and place on lightly floured work surface. Using your hands, gently press together. With palm of hand, smear a quarter of dough away from you in short, quick strokes. Working quickly, continue with remaining quarters until dough is pressed and smoothed. Gather dough into ball and repeat quartering and smoothing.

3. Cover with plastic wrap. Press into flat, round disk and refrigerate at least 30 minutes (or up to 2 days). Dough may be frozen for up to 1 month.

4. After dough has rested, roll out into circle 1/8" thick using pastry mat and rolling pin. Place on parchment paper-lined baking sheet. Refrigerate while preparing filling.

For filling:

Ingredients

4 medium-size white or yellow peaches, peeled

6 small, light yellow or white peach tomatoes

2 tablespoons all-purpose flour

2 teaspoons plus 4 tablespoons granulated sugar

Steps

1. Using a sharp serrated knife, slice peaches and tomatoes into 1/4" slices.

2. Preheat oven to 400°F.

3. Mix flour and 2 teaspoons sugar and scatter over dough, leaving 1" border free of mixture.

4. Lay peaches in concentric circles around dough, still leaving a 1" border. After every 3 slices of peaches, place 1 tomato slice. Sprinkle slices with 4 tablespoons of sugar.

To finish:

Ingredients

2 tablespoons melted butter

1/2 tablespoon granulated sugar

Vanilla ice cream (optional)

Steps

1. Fold over 1" border to make scalloped edge. Brush with melted butter and sprinkle with sugar.

2. Bake until crust is golden and fruit is tender, about 35 minutes. If juices run over, use pastry brush to collect and brush over fruit.

3. Carefully remove galette to rack. When cool, place on serving plate. Slice and serve with vanilla ice cream.