Tomato recipes

Cooking with Tomato

Tomato is a fruit but functions as summer's star vegetable. Always store at room temperature (the fridge kills the aroma compounds). Raw, all it needs is flaky salt, top-shelf olive oil and optionally basil or burrata. Cooked, it releases acidity and concentrates sugars: peeled, simmered 30 minutes with garlic and basil = the universal Italian sauce. Slow-roasted (confit) at 250 °F for 90 minutes with garlic and thyme, it becomes a magic condiment. Andalusian gazpacho: very ripe tomatoes blended with pepper, cucumber, soaked bread, garlic, oil and sherry vinegar. Star varieties: Roma for sauces, beefsteak for slicing, San Marzano for pizza, cherry for snacking. Skip the watery off-season ones.