7 Ways to Cook Better With Tomatoes

Ingredients

• 1 lb Fresh tomatoes (Large ripe tomatoes for grating/slicing or cherry/grape tomatoes for sweetness)
• Kosher salt (to taste)
• 1 tbsp Lemon juice (Freshly squeezed; preferred over vinegar for brightness)
• 2 tbsp Chile crisp (for drizzling)
• 0.25 cup Extra-virgin olive oil or butter (for slow-roasting)
• Dairy (such as mozzarella, ricotta, burrata, or parmesan)

Steps

1. 1

   Select your tomatoes based on the desired outcome: use small cherry or grape tomatoes for consistent sweetness and structure, or cut larger tomatoes into chunky 1- to 2-inch pieces to prevent them from turning mushy.

2. 2

   Dress the tomatoes with fresh lemon juice instead of vinegar to enhance their natural brightness without overpowering the tomato essence.

3. 3

   For a savory application, salt the cut tomatoes and let them sit briefly to release their juices, then drizzle with chile crisp. The combination of tomato water and spicy oil creates a flavorful dressing.

4. 4

   To make a fresh sauce or dip, halve a large ripe tomato crosswise and grate the cut side against the large holes of a box grater into a bowl until only the skin remains. Season the pulp with salt, and if needed, a pinch of sugar or a squeeze of lemon.

5. 5

   To concentrate flavor, bake tomatoes low and slow in a generous amount of butter or olive oil. This evaporates the water and caramelizes the sugars without burning them, resulting in a silky, savory texture.

6. 6

   Serve tomatoes with dairy (like burrata or feta) or other fruits (like peaches or watermelon) to balance the acidity with fat or sweetness.

Notes

Grating tomatoes is an excellent way to create an instant sauce for pasta or bread (Pan con Tomate). When slow-roasting, use a low oven temperature to ensure the sugars get sticky like candy rather than charred.

Nutrition per serving

• tomatoes
• summer
• vegetarian
• side dish
• techniques
• no-cook
• roasted