#Chef #Johns #Recipes #Ripe #Fresh #Tomatoes
When summer finally delivers on its promise of fresh, perfectly ripe tomatoes, these are the recipes Chef John turns to. From gazpacho to steak pizzaiola, from panzanella to burrata salad, these recipes are reserved for the height of summer when fresh tomatoes are at their most beautiful and delicious. Try them!
Mexican style shrimp cocktail
Chef John
Cooked and cooled shrimp are tossed in a tangy gazpacho-like sauce made with fresh tomatoes, English cucumbers, red onions, celery, jalapenos, avocado, and cilantro. “This was the best shrimp cocktail ever!” Kelly raved. “Serve with warm naan bread and call it dinner. Perfect for summer!”
Chef John Gazpacho
Jennifer Baker
This refreshing Spanish soup is the taste of elevated summer. Chef John calls it “a garden salad masquerading as a cold soup.” The key, says Chef John, is to use “killer, late-summer, super-sweet tomatoes.” “There’s no alternative, very happy hunting.” Serve cold in chilled containers.
Beef medallions with fresh horseradish sauce
Paul Warner
This quick and easy dish combines sweet cherry tomato salad, grilled sirloin steak, fresh radishes, and a crème fraîche sauce. Simple and light, yet hearty and comforting: “It’s for that little season between summer and fall,” says Chef John. “It’s that time of year when I crave hearty, comforting dishes that are still light and easy to make.”
Chef John’s tomato tart
Use the ripest summer tomatoes to make this classic tomato tart from the south of France. Fresh tomato slices, sprinkled with Herbes de Provence and Parmesan cheese, caramelize over a buttery puff pastry crust, topped with Dijon mustard. To feel closer to Provence, enjoy a cold glass of rosé.
Tomato concasse
Chef John
Concase They are simply fresh tomatoes that have been peeled, seeded and finely chopped. Use it as a base for fresh sauce. Add it to sauces, stews, soups, and chilis. “This technique is relatively quick and easy,” says Chef John. “And it will allow you to enjoy those wonderful summer tomatoes without the skin and seeds. If you’re feeling ambitious, throw in a few quarts, and you can eat them for the winter.”
Chef John Steak Pizzaiola
Chef John
Tomato Concassé is also key to Chef John’s Steak Pizzaiola recipe. He describes it as “the soul of a wonderful sauce.” While there are many ways to make pizzaiola, “the one thing most people agree on is that you should, if possible, use fresh, very sweet, ripe tomatoes,” says Chef John. Served over toasted bread with mozzarella cheese.
Chef John Panzanella
Deep Sea
Extra-ripe cherry tomatoes make this bread salad irresistible. “The key to this panzanella is frying the bread cubes in generous amounts of olive oil in a pan, which makes them visibly crispy,” says Chef John. “But the healthy fats also seep into the bread cubes and make them almost waterproof, or resistant to falling apart. The same goes for spraying Parmesan cheese halfway through the peeling process.
“Naked” cherry tomato salad.
Chef John
Make this simple salad when the cherry tomatoes are amazingly sweet. You’ll slip the tomatoes off their skins and marinate them in a sauce of sherry vinegar, olive oil, fresh mint, and a pinch of cayenne pepper. “Cherry tomato skins can sometimes be tough, and you don’t notice it until they’re gone,” says Chef John. “Choose the best tomatoes you can find for this recipe.” Watch the video to learn Chef John’s trick for removing tomato skins.
Stacked tomato and burrata salad
Kim is cooking now
This piled salad features buttery burrata cheese spread between layers of sliced heirloom tomatoes and beautiful fresh basil leaves with a healthy drizzle of high-quality olive oil. That’s it! “Burrata is our newest addiction,” says AdvenChef. “It’s decadent and delicious. This is a beautiful presentation.”
Fresh tomato soup with crispy cheese toast
Chef John
Here’s Chef John’s fresh tomato twist on classic tomato soup with a grilled cheese sandwich. “Because we use fresh tomatoes at the peak of their ripeness, this simple soup won’t be completely tomato, but almost 100% tomato,” says Chef John.
“Toy Box” tomato ricotta cheese tart
Chef John
This skinless tomato tart showcases colorful heirloom cherry tomatoes. “I followed the recipe to the end and it was amazing. So delicious and easy. I would eat it for breakfast, lunch or dinner. Another perfect recipe from Chef John.” – I will be
Garden fresh tomato sauce
Chef John
“As you know, I never refuse to open a can of tomatoes or a jar of ready-made sauce to use with pasta,” says Chef John. “In fact, I do it proudly and without any shame.” “But when it’s the middle of fresh tomato season, and the vines in our garden are full of this wonderful fruit, suddenly I turn into a huge food snob. Nothing but homemade stuff won’t do.”
Greek Feta Tomato Pies (Domatokifthethis)
Chef John
Chef John describes these herb-and-cheese-filled patties as the perfect summertime appetizer. “This recipe is exceptional! I followed it to the end and the pies were amazing. My guests raved about them. I just picked up fresh Jersey tomatoes for a new round.” -Frontson
#Chef #Johns #Recipes #Ripe #Fresh #Tomatoes
