Ask a Chef: Tomatoes done right

Ask a Chef: Tomatoes done right


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Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small and each week we'll award a pair of Harmons cooking school passes to one lucky viewer whose question is selected. Email your questions to askachef@harmonsgrocery.com.

This question comes from Jeremy.

"Tomato season is creeping up on me and I have several varieties of vines planted in the yard. Could you give me a few options for Roma, Early Girl, and Cherry tomatoes? I am gonna be swimming in them soon."

Jeremy, I can't think of a better problem to have. Here are three recipes that are super simple and complement each tomato type.


What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com
Ask a Chef: Tomatoes done right

Use Early Girls for eating fresh on burgers, sliced and sprinkled with a little salt or sugar. You could also try them in this easy delicious recipe for Caprese Salad.

Caprese Salad (Serves 6)

  1. 1 ½ cups cherry tomatoes halved or 2 large tomatoes
  2. 1 cup fresh basil leaves
  3. 1 ½ cups fresh mozzarella (either 1 large ball or petites)
  4. 3 tablespoons balsamic vinegar
  5. 6 tablespoons extra virgin olive oil
  6. 2 teaspoons red pepper flakes (optional)
  7. Salt and pepper to taste

Ask a Chef: Tomatoes done right

Directions

1. Arrange tomatoes basil and cheese on your plate.
2. Drizzle with vinegar and oil and salt and pepper to taste.

Romas are great for making sauces because they have thicker flesh and fewer seeds than several other tomatoes. You can quickly remove the skins by coring off the calyx and slicing a "X" on the bottom of the fruit. Then simply give them a quick bath in scalding water until the cut marks start to peel back. Remove them and allow them to cool a bit. The skins should come right off. If you have a tomato mill the next recipe will be a cinch. If not, you can puree the skinned tomatoes in a food processor and strain out the seeds.

Ask a Chef: Tomatoes done right

Homemade Ketchup2. 2 lbs of pureed fresh tomatoes

  1. 2/3 cup sugar or honey
  2. 3/4 cup pickling vinegar or braggs cider vinegar
  3. 1/2 an onion pureed
  4. 1 teaspoon garlic powder
  5. 2 teaspoons salt
  6. A pinch of celery salt
  7. 1/2 teaspoon Chinese five spice
  8. 1/8 teaspoon mustard powder
  9. 1/4 teaspoon finely ground black pepper Directions

1. Pour ground tomatoes into sauce pan or slow cooker.
2. Place onion half in a food processor and puree.
3. Add puree with juice to pot.
4. Add sugar, vinegar, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and chinese five spice to pot and stir to incorporate.
5. Cook on high until it comes to a boil and then reduce to a simmer.
6. Reduce on low heat stirring occasionally until it boils down to a thick sauce consistency. You can smooth out the texture in a blender if you want (especially if you have chunks of onion).
7. Pass through a strainer and cool.
8. Adjust seasoning. I like to put a little Garam Masala in mine.... It will freeze for a year and keep in the fridge for a week.

For cherry tomatoes I like to serve them confit or cooked in a little fat. Here is a quick recipe that you can use on the grill or in the oven.

Confit Baby Heirloom Tomatoes

  1. 2 cups baby heirloom or cherry tomatoes
  2. 1 tablespoon dried thyme or parsley (dried tarragon works well too but use half as much)
  3. salt and pepper to season
  4. 1/4 cup olive oil Directions

1. Cut tomatoes in half and arrange skin side down on a baking sheet.
2. Cover with olive oil, pepper, dried thyme or parsley and salt.
3. Place in a 350F oven until they have cooked out about half of their liquid (about 15 minutes).
4. Serve either hot or cold (They are a great garnish for steak!).

If you want to learn more tips about how to make yummy foods like the pros, sign up for a cooking class at Harmons. Don't forget to check out our other Ask a Chef articles for great tips and recipes to make your summer sizzle.

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Chef Aaron Ballard for Harmons

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