7 Ways to Cook Better With Tomatoes

Ingredients

• Fresh tomatoes (Small (cherry, grape, Sungold) for sweetness or large (heirloom, beefsteak) for grating/roasting)
• Lemon juice (Used to amplify acid more gently than vinegar)
• Chile crisp (For drizzling over salted tomatoes)
• Salt (To draw out juices)
• Butter or olive oil (For low and slow baking)
• Dairy (Such as mozzarella, ricotta, burrata, Parmesan, or Cheddar)
• Fruit (Peaches, pomegranates, or melons for pairing)

Steps

1. 1

   Choose your tomato size based on the application: use small tomatoes (cherry, grape, Sungold) for consistent sweetness and better shape retention, or cut large tomatoes into chunky 1- to 2-inch pieces or wedges to prevent them from turning mushy.

2. 2

   Amplify the natural acidity of the tomatoes by dressing them with lemon juice instead of vinegar; the gentler acid enhances brightness without overpowering the tomato's essence.

3. 3

   Pair tomatoes with other fruits like peaches, pomegranates, or melons to balance sweetness and acidity.

4. 4

   Combine tomatoes with dairy, such as fresh mozzarella, ricotta, or aged cheeses like Parmesan, to balance the tomato's acid with fat.

5. 5

   Salt cut tomatoes and let them sit until their juices spill out, then drizzle with chile crisp so the spicy oil mingles with the tomato water.

6. 6

   Grate large, ripe tomatoes by halving them and swiping the cut side against the large holes of a box grater; season the resulting pulp with salt, sugar, or lemon juice and serve over toast or pasta.

7. 7

   Bake tomatoes 'low and slow' in a generous amount of butter or oil to evaporate moisture and concentrate the sugars until they become savory, silky, and slightly caramelized.

Notes

This source provides a collection of techniques rather than a single recipe. For the 'grating' method, halve the tomato through its 'belly' (equator) like a burger bun for the best grip. For the 'low and slow' method, use a low oven temperature to ensure sugars caramelize without burning.

Nutrition per serving

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