I’m in full tomato mode, a sentence i saw tweeted this week by New York Magazine’s excellent food reporter Chris Crowley which closely matches my current state of mind. I go wild in the market, buy all kinds of tomatoes, arrange them reverently on my counter, and then eat them as if I were a member of a religious order dedicated to this one, very seasonal food.
I make caprese salad, corn and tomato salad, salad-e Shiraz, pasta with marinated tomatoes, Tomato buns reinforced with a thick layer of mayonnaise. I saw that Ina Garten had posted a tomato salad with blue cheese on Instagram, a combination that I haven’t had in a long time and that I’m going to try this week. (She said she’ll buy a rotisserie chicken, and dinner’s ready. If Ina does it, so should you.) sauce moyo to have with grilled fish. And Gazpacho. And look at this beautiful Tomato pieand this bread with tomato. I am a tomato monster. I will not be stopped.
Tell me how you use summer tomatoes, and maybe you’ll come across in a future newsletter; I’m [email protected]and I like to hear what you cook.
1. Cold Noodles With Tomatoes
I was enchanted by the TikTok from Eric Kim who makes his recipe for refreshing, juicy, very slurpy noodles, inspired by naengmyeon and oi naengguk, the chilled Korean soups. Can’t you imagine eating this on a 95 degree day and just collapsing into deep happiness? I can.
2. Fried Greek Shrimp With Tomatoes And Feta
David Tanis is one of the great tomato artists of New York Times Cooking. He easily has a dozen excellent tomato recipes in the database, including this fan favorite – a traditional Greek dish. Don’t tell him I told you you can skip blanching and peeling the tomatoes in Step 2. Just cut fresh ones into wedges and be on your way.
3. Tomato salad with chickpeas and feta
I was recently looking for several tomato-bean salad ideas while making a grocery list for heatwave meals that would barely use the stove and certainly not the oven. (Lots of canned tuna and tofu on that list.) And there it was: this dish from Hetty McKinnon, which she tops with nuts and seeds for a mix-and-match crunch. I’m going to make it this week.
4. Parmesan chicken breast with tomato and herb salad
Sometimes you want crispy chicken with your tomatoes. And here we are: a public-friendly recipe from Sarah Copeland. She puts the chicken on the stove and then moves it to the oven for a few minutes, but if you cut the pieces smaller you should be able to cook them completely on the stove. And you can just buy shredded Parmesan cheese. Shortcuts are necessary in this weather.