Food Editors’ Secret Tomato Recipes: Unlock Flavor Like Never Before
Tomatoes, those vibrant orbs of summer, are culinary chameleons. They can be sweet, tangy, savory, and even umami-rich, lending themselves to an astounding array of dishes. But sometimes, we fall into a tomato rut, using them only in the same old sauces and salads. What if you could unlock their true potential, guided by the very people who spend their lives exploring the delicious world of food? We’ve asked leading food editors to share their favorite, often-overlooked, ways to use tomatoes, revealing insider secrets to elevate your cooking from ordinary to extraordinary. Get ready to experience tomatoes like never before!
## Roasted Cherry Tomatoes with Garlic and Herbs: Simple Perfection
This recipe, championed by Sarah Jenkins, former food editor at *Bon Appétit*, is deceptively simple, but the flavor payoff is immense. Roasting cherry tomatoes intensifies their sweetness and concentrates their juices, creating a burst of flavor with every bite. The garlic and herbs infuse the tomatoes with aromatic depth, making them a perfect accompaniment to grilled meats, fish, pasta, or even just spread on crusty bread.
**Ingredients:**
* 1 pound cherry tomatoes, preferably a mix of colors
* 4 cloves garlic, thinly sliced
* 1/4 cup extra virgin olive oil
* 2 tablespoons fresh herbs, such as thyme, rosemary, oregano, or a combination, chopped
* Salt and freshly ground black pepper to taste
* Pinch of red pepper flakes (optional)
**Instructions:**
1. **Preheat the oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. **Prepare the tomatoes:** Wash and dry the cherry tomatoes thoroughly. Spread them evenly on the prepared baking sheet.
3. **Add the garlic and herbs:** Scatter the thinly sliced garlic over the tomatoes. Sprinkle the chopped herbs evenly over the tomatoes and garlic.
4. **Drizzle with olive oil:** Drizzle the extra virgin olive oil generously over the tomatoes, garlic, and herbs.
5. **Season:** Season the tomatoes with salt, freshly ground black pepper, and a pinch of red pepper flakes, if desired. Be generous with the seasoning, as it will enhance the overall flavor.
6. **Roast:** Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the tomatoes are softened, slightly wrinkled, and starting to burst. The garlic should be golden brown and fragrant.
7. **Serve:** Remove the baking sheet from the oven and let the tomatoes cool slightly before serving. The roasted cherry tomatoes can be served warm or at room temperature. They are delicious as a side dish, topping for pasta or pizza, or as part of an antipasto platter.
**Tips and Variations:**
* **Add balsamic vinegar:** For a touch of sweetness and acidity, drizzle a tablespoon of balsamic vinegar over the tomatoes during the last 5 minutes of roasting.
* **Use different herbs:** Experiment with different herbs, such as basil, parsley, or chives, to create different flavor profiles.
* **Add cheese:** Sprinkle crumbled feta cheese or goat cheese over the tomatoes during the last few minutes of roasting for a creamy and tangy addition.
* **Roast with other vegetables:** Add other vegetables, such as bell peppers, onions, or zucchini, to the baking sheet for a more substantial roasted vegetable dish.
* **Make a tomato sauce:** Puree the roasted tomatoes with a little bit of olive oil and broth for a quick and flavorful tomato sauce.
## Tomato Confit: A Slow-Cooked Treasure
This technique, favored by Michael Anthony, executive chef of Gramercy Tavern, transforms ordinary tomatoes into a luxurious, intensely flavored condiment. Confiting tomatoes involves slow-cooking them in olive oil with garlic, herbs, and sometimes a touch of sugar. This process draws out the moisture, concentrating the flavors and creating a silky-smooth texture. Tomato confit is incredibly versatile, perfect for spreading on toast, adding to sandwiches, or using as a base for sauces and dips.
**Ingredients:**
* 2 pounds ripe tomatoes, such as Roma or plum tomatoes
* 1 cup extra virgin olive oil
* 6 cloves garlic, thinly sliced
* 2 sprigs fresh thyme
* 1 sprig fresh rosemary
* 1 teaspoon sugar (optional)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the tomatoes:** Wash and dry the tomatoes. Cut them in half lengthwise or quarter them, depending on their size. Remove the seeds if desired.
2. **Arrange the tomatoes:** Arrange the tomatoes in a single layer in a baking dish or oven-safe skillet. Make sure the tomatoes fit snugly but are not overcrowded.
3. **Add the garlic and herbs:** Scatter the thinly sliced garlic over the tomatoes. Tuck the thyme and rosemary sprigs between the tomatoes.
4. **Drizzle with olive oil:** Pour the extra virgin olive oil over the tomatoes, ensuring they are mostly submerged in the oil. The oil should come about two-thirds of the way up the sides of the tomatoes.
5. **Season:** Season the tomatoes with salt, freshly ground black pepper, and sugar, if using. The sugar helps to balance the acidity of the tomatoes.
6. **Confit:** Place the baking dish in a preheated oven at 275°F (135°C) and confit for 2-3 hours, or until the tomatoes are very soft, shrunken, and intensely flavorful. The exact cooking time will depend on the size and ripeness of the tomatoes.
7. **Cool and store:** Remove the baking dish from the oven and let the tomatoes cool completely in the oil. Once cooled, transfer the tomatoes and oil to an airtight container and store in the refrigerator for up to 2 weeks. The oil will solidify in the refrigerator, but it will return to a liquid state at room temperature.
**Tips and Variations:**
* **Use different tomatoes:** Experiment with different types of tomatoes, such as heirloom tomatoes or San Marzano tomatoes, to create different flavor profiles.
* **Add chili flakes:** For a spicy kick, add a pinch of red pepper flakes to the tomatoes during the confiting process.
* **Add balsamic vinegar:** Drizzle a tablespoon of balsamic vinegar over the tomatoes during the last hour of confiting for a touch of sweetness and acidity.
* **Use the confit oil:** The olive oil used to confit the tomatoes becomes infused with their flavor. Use it as a flavorful base for salad dressings, vinaigrettes, or marinades.
* **Make a tomato tapenade:** Combine the tomato confit with olives, capers, and garlic in a food processor and pulse until coarsely chopped to make a flavorful tapenade.
## Fresh Tomato Salsa: A Zesty Summer Staple
A classic for a reason! Countless food editors swear by a simple, vibrant fresh tomato salsa as the best way to showcase peak-season tomatoes. This recipe, often attributed to Alice Waters, of Chez Panisse, is all about letting the quality of the ingredients shine. The key is using ripe, flavorful tomatoes and balancing their sweetness with acidity, spice, and fresh herbs.
**Ingredients:**
* 2 pounds ripe tomatoes, such as Roma or heirloom tomatoes
* 1/2 cup red onion, finely chopped
* 1-2 jalapeño peppers, seeded and finely chopped (adjust to your spice preference)
* 1/2 cup fresh cilantro, chopped
* 1/4 cup lime juice, freshly squeezed
* 1 tablespoon olive oil
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Prepare the tomatoes:** Wash and dry the tomatoes. Core them and chop them into small dice. Place the diced tomatoes in a colander and sprinkle with a pinch of salt. Let them drain for 15-20 minutes to remove excess liquid. This will prevent the salsa from becoming watery.
2. **Combine the ingredients:** In a medium bowl, combine the drained diced tomatoes, red onion, jalapeño peppers, cilantro, lime juice, and olive oil.
3. **Season:** Season the salsa with salt and freshly ground black pepper to taste. Be generous with the seasoning, as it will enhance the overall flavor.
4. **Chill:** Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together. This will also help to prevent the salsa from becoming too watery.
5. **Serve:** Serve the fresh tomato salsa with tortilla chips, grilled meats, fish, or vegetables. It is also delicious as a topping for tacos, burritos, or enchiladas.
**Tips and Variations:**
* **Use different tomatoes:** Experiment with different types of tomatoes, such as heirloom tomatoes or cherry tomatoes, to create different flavor profiles.
* **Add different peppers:** Use different types of peppers, such as serrano peppers or habanero peppers, to adjust the spice level of the salsa.
* **Add fruit:** Add diced mango, pineapple, or avocado for a touch of sweetness and creaminess.
* **Add corn:** Add cooked corn kernels for a touch of sweetness and texture.
* **Make a roasted tomato salsa:** Roast the tomatoes before chopping them for a deeper, smokier flavor.
## Tomato Jam: Sweet and Savory Delight
Tomato jam, a favorite of former *Food & Wine* editor Dana Cowin, might sound unusual, but it’s a revelation. This sweet and savory condiment is made by cooking down tomatoes with sugar, vinegar, and spices. The result is a rich, complex jam that is perfect for spreading on crackers, adding to sandwiches, or serving alongside cheese and charcuterie. It’s a surprisingly addictive way to use up a glut of summer tomatoes.
**Ingredients:**
* 2 pounds ripe tomatoes, such as Roma or plum tomatoes
* 1 cup sugar
* 1/2 cup apple cider vinegar
* 1/4 cup water
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
* Pinch of red pepper flakes (optional)
* Salt to taste
**Instructions:**
1. **Prepare the tomatoes:** Wash and dry the tomatoes. Core them and chop them into small dice. Place the diced tomatoes in a large saucepan or pot.
2. **Add the remaining ingredients:** Add the sugar, apple cider vinegar, water, ground ginger, ground cinnamon, red pepper flakes (if using), and salt to the saucepan.
3. **Simmer:** Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 1-2 hours, or until the jam has thickened and the tomatoes have broken down. Stir frequently to prevent the jam from sticking to the bottom of the pan.
4. **Test for doneness:** To test if the jam is done, place a small spoonful on a cold plate and refrigerate for a few minutes. If the jam sets up and doesn’t run, it is ready. If not, continue simmering for a few more minutes and test again.
5. **Process (optional):** If you want to store the tomato jam for an extended period, you can process it in a water bath canner. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands finger-tight. Process the jars in a boiling water bath for 10 minutes. Let the jars cool completely before checking the seals. If any of the jars did not seal properly, refrigerate the jam and use it within a few weeks.
6. **Cool and store:** Let the tomato jam cool completely before serving. Store the jam in an airtight container in the refrigerator for up to 2 weeks, or in a sealed jar in a cool, dark place for up to 1 year.
**Tips and Variations:**
* **Use different tomatoes:** Experiment with different types of tomatoes, such as heirloom tomatoes or San Marzano tomatoes, to create different flavor profiles.
* **Add different spices:** Add different spices, such as cloves, allspice, or nutmeg, to create different flavor profiles.
* **Add herbs:** Add fresh herbs, such as rosemary or thyme, during the last 30 minutes of simmering for a more savory flavor.
* **Add balsamic vinegar:** Add a tablespoon of balsamic vinegar during the last 15 minutes of simmering for a touch of sweetness and acidity.
* **Make a spicy tomato jam:** Add more red pepper flakes or a chopped jalapeño pepper to the jam for a spicier flavor.
## Blistered Tomatoes with Burrata: A Quick and Impressive Appetizer
This recipe, highlighted by several food stylists, is a showstopper that comes together in minutes. Blistering the tomatoes in a hot pan intensifies their sweetness and creates a slightly charred, smoky flavor. Paired with creamy burrata cheese and a drizzle of balsamic glaze, it’s an appetizer that’s sure to impress.
**Ingredients:**
* 1 pint cherry tomatoes or grape tomatoes
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* Pinch of red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
* 4 ounces burrata cheese
* Balsamic glaze, for drizzling
* Fresh basil leaves, for garnish
* Crusty bread, for serving
**Instructions:**
1. **Prepare the tomatoes:** Wash and dry the cherry tomatoes or grape tomatoes thoroughly.
2. **Blister the tomatoes:** Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and cook, stirring occasionally, until they are blistered and starting to burst, about 5-7 minutes. Be careful, as the tomatoes may splatter.
3. **Add the garlic and red pepper flakes:** Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute, until fragrant.
4. **Season:** Season the tomatoes with salt and freshly ground black pepper to taste.
5. **Assemble the dish:** Place the burrata cheese on a serving platter. Spoon the blistered tomatoes around the burrata. Drizzle with balsamic glaze and garnish with fresh basil leaves.
6. **Serve:** Serve the blistered tomatoes with burrata immediately, accompanied by crusty bread for dipping.
**Tips and Variations:**
* **Use different cheeses:** Substitute the burrata cheese with fresh mozzarella, ricotta, or goat cheese.
* **Add herbs:** Add fresh herbs, such as basil, oregano, or thyme, to the skillet along with the garlic for a more aromatic dish.
* **Add pesto:** Drizzle pesto over the burrata and tomatoes for a vibrant and flavorful addition.
* **Add roasted pine nuts:** Sprinkle roasted pine nuts over the dish for a crunchy texture and nutty flavor.
* **Serve as a pasta sauce:** Toss the blistered tomatoes with cooked pasta for a quick and easy pasta sauce.
## Tomato Soup from Scratch: Comfort in a Bowl
While canned tomato soup is convenient, making it from scratch offers a depth of flavor that’s simply unmatched. This recipe, praised by many food bloggers, starts with roasting the tomatoes to concentrate their sweetness, then blending them with aromatics and broth for a creamy, comforting soup. It’s the perfect dish for a chilly day.
**Ingredients:**
* 2 pounds ripe tomatoes, such as Roma or San Marzano tomatoes
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 cups vegetable broth or chicken broth
* 1/2 cup heavy cream (optional)
* Salt and freshly ground black pepper to taste
* Fresh basil leaves, for garnish
**Instructions:**
1. **Roast the tomatoes:** Preheat the oven to 400°F (200°C). Cut the tomatoes in half lengthwise and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized.
2. **Sauté the onion and garlic:** While the tomatoes are roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. **Add the roasted tomatoes and broth:** Add the roasted tomatoes and vegetable broth or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
4. **Blend the soup:** Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. Be careful when blending hot liquids, as they can splatter.
5. **Add cream (optional):** Stir in the heavy cream, if using, for a richer, creamier soup.
6. **Season:** Season the soup with salt and freshly ground black pepper to taste.
7. **Serve:** Serve the tomato soup hot, garnished with fresh basil leaves. It’s delicious with grilled cheese sandwiches, crusty bread, or a dollop of sour cream.
**Tips and Variations:**
* **Add herbs:** Add fresh herbs, such as basil, oregano, or thyme, to the pot along with the broth for a more aromatic soup.
* **Add spices:** Add spices, such as paprika, cumin, or chili powder, for a different flavor profile.
* **Add a touch of sweetness:** Add a teaspoon of sugar or honey to the soup to balance the acidity of the tomatoes.
* **Add roasted vegetables:** Roast other vegetables, such as carrots, celery, or bell peppers, along with the tomatoes for a more complex flavor.
* **Top with croutons:** Top the soup with homemade croutons for a crunchy texture.
## Green Tomato Chutney: A Tart and Tangy Condiment
Don’t let those unripe green tomatoes go to waste! This chutney, championed by numerous preserving enthusiasts, is a fantastic way to use them. Green tomato chutney is a tart and tangy condiment made by cooking down green tomatoes with vinegar, sugar, spices, and sometimes other fruits or vegetables. It’s a delicious accompaniment to cheese, meats, and sandwiches.
**Ingredients:**
* 2 pounds green tomatoes, chopped
* 1 cup onion, chopped
* 1 cup apple cider vinegar
* 1 cup sugar
* 1/2 cup raisins
* 1/4 cup crystallized ginger, chopped
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* Pinch of red pepper flakes (optional)
* Salt to taste
**Instructions:**
1. **Combine the ingredients:** In a large saucepan or pot, combine the chopped green tomatoes, onion, apple cider vinegar, sugar, raisins, crystallized ginger, ground ginger, ground cinnamon, ground cloves, red pepper flakes (if using), and salt.
2. **Simmer:** Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 1-2 hours, or until the chutney has thickened and the tomatoes have broken down. Stir frequently to prevent the chutney from sticking to the bottom of the pan.
3. **Test for doneness:** To test if the chutney is done, place a small spoonful on a cold plate and refrigerate for a few minutes. If the chutney sets up and doesn’t run, it is ready. If not, continue simmering for a few more minutes and test again.
4. **Process (optional):** If you want to store the green tomato chutney for an extended period, you can process it in a water bath canner. Ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands finger-tight. Process the jars in a boiling water bath for 10 minutes. Let the jars cool completely before checking the seals. If any of the jars did not seal properly, refrigerate the chutney and use it within a few weeks.
5. **Cool and store:** Let the green tomato chutney cool completely before serving. Store the chutney in an airtight container in the refrigerator for up to 2 weeks, or in a sealed jar in a cool, dark place for up to 1 year.
**Tips and Variations:**
* **Add different fruits:** Add different fruits, such as apples, pears, or cranberries, to the chutney for a different flavor profile.
* **Add nuts:** Add chopped nuts, such as walnuts or pecans, for a crunchy texture.
* **Add dried fruit:** Add other dried fruits, such as apricots or figs, for a different flavor profile.
* **Add chilies:** Add chopped fresh chilies for a spicier chutney.
* **Use different vinegars:** Experiment with different types of vinegar, such as balsamic vinegar or sherry vinegar, for a different flavor profile.
These are just a few of the many delicious ways to use tomatoes, as loved and perfected by leading food editors. So, the next time you’re faced with a bounty of tomatoes, don’t just reach for the same old recipes. Try one of these insider secrets and unlock the full potential of this versatile and flavorful fruit. Happy cooking!