I’m in full tomato mode, a phrase I saw tweeted this week by the wonderful New York journal meals reporter Chris Crowley that tracks carefully with my present frame of mind. I’m going wild on the market, shopping for all method of tomatoes, arranging them on my counter with reverence after which consuming them as if I’ve joined a non secular order dedicated to this one explicit, extremely seasonal meals.
I make Caprese salad, corn and tomato salad, salad-e Shirazi, pasta with marinated tomatoes, tomato sandwiches fortified with a thick layer of mayo. I noticed that Ina Garten posted a tomato salad with blue cheese on Instagram, a mix that I haven’t had in a very long time and one I’ll do that week. (She stated she buys a rotisserie hen to go together with it, and dinner is prepared. If Ina does it, so must you.) I’ll even be making sauce moyo to have with grilled fish. And gazpacho. And take a look at this beautiful tomato tart, and this paneer con tomate. I’m a tomato monster. I cannot be stopped.
Inform me how you utilize summer season tomatoes, and you might flip up in a future publication; I’m [email protected], and I like to listen to what you’re cooking.
1. Chilly Noodles With Tomatoes
I used to be entranced by a TikTok of Eric Kim making his recipe for refreshing, juicy, extremely slurpable noodles, impressed by naengmyeon and oi naengguk, the chilled Korean soups. Can’t you think about consuming this on a 95-degree day and simply collapsing into deep happiness? I can.
View this recipe.
2. Baked Greek Shrimp With Tomatoes and Feta
David Tanis is among the nice tomato artists of New York Occasions Cooking. He simply has a dozen wonderful tomato recipes within the database, together with this fan favourite — a conventional Greek dish. Don’t inform him I advised you that you possibly can skip blanching and peeling the tomatoes in Step 2. Simply reduce contemporary ones into wedges and be in your means.
3. Tomato Salad With Chickpeas and Feta
I used to be wanting round for various tomato-bean salad concepts the opposite day, as I made a grocery listing for heat-wave meals that will barely use the range and positively not use the oven. (A lot of canned tuna and tofu on that listing.) And there it was: This dish from Hetty McKinnon, which she tops with nuts and seeds for mix-and-match crunch. I’ll be making it this week.
View this recipe.
4. Parmesan Rooster Breast With Tomato and Herb Salad
Typically you need crispy hen together with your tomatoes. And right here we’re: a crowd-pleasing recipe from Sarah Copeland. She begins the hen on the range after which strikes it to the oven for a couple of minutes, however in the event you reduce the items smaller you must be capable to prepare dinner them fully on the range. And you may simply purchase shredded Parm. Shortcuts are crucial in climate like this.