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Summer 2008

Collections: Cooking with Local Tomatoes: Five Delicious Recipes

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Photographs by
Peter Frank Edwards
Recipes by
Heather Garvin

Tasty sandwiches, salsa, tomato pie, and more!

Homemade Bloody Mary Mix

Ingredients 
  • 12 medium vine-ripe tomatoes
  • 1/2 cup water
  • 2 ribs celery, coarsely chopped
  • 1/2 small yellow onion, coarsely chopped
  • 1 clove garlic, crushed
  • 1 Tbs. sugar
  • 2 tsp. salt
  • 2 Tbs. lemon juice
  • 2 Tbs. prepared horseradish
  • 3 Tbs. Worcestershire sauce
  • 2 tsp. celery salt
  • 1 ½ tsp. Old Bay seasoning
  • 1/4 tsp. bottled hot pepper sauce
  • (optional) Vodka
  • Pickled okra for garnish
Directions 

Remove cores from tomatoes and cut tomatoes into pieces. Place in large saucepan with water, celery, onion, garlic, sugar, and salt. Cover and cook over medium heat, stirring occasionally for 20 minutes or until tomatoes are soft. Using a colander or sieve, strain tomato mixture into a large bowl, pushing on tomato pieces to extract all juice. Discard solids.

Return strained mixture to pot over low heat. Stir in lemon juice, horseradish, Worcestershire, celery salt, and Old Bay seasoning. Simmer uncovered for 10 minutes. Stir in hot pepper sauce if using. Transfer Bloody Mary mix to a pitcher and chill. (Because the acidity and water content of tomatoes can vary, taste the juice before chilling and adjust seasonings according to taste.) Cool to room temperature. The juice mixture can be made one day in advance. It is natural for the mixture to separate slightly, so stir or shake before serving.

Pour over crushed ice, add desired amount of vodka, and stir. Garnish as desired.

Toasted Cornbread Panzanella

Ingredients 
  • 4 cups cornbread, cut into 1/2-inch cubes
  • 1/4 cup red wine vinegar
  • 2 Tbs. sherry wine vinegar
  • 1 garlic clove, minced
  • 3/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black
  • pepper to taste
  • 2 pints cherry or grape tomatoes, halved (or substitute wedges of 3-4
    large tomatoes)
  • 1 small red onion, peeled, quartered, and thinly sliced
  • 1 small seedless cucumber, halved and thinly sliced
  • 1 yellow or orange bell pepper, halved, seeded, and thinly sliced
  • 8 oz. fresh mozzarella ciliegine balls, halved
  • 2 Tbs. chopped fresh basil leaves
  • 2 Tbs. chopped fresh parsley leaves
Directions 

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool.

Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper.

Combine the tomatoes, vegetables, and mozzarella in a large serving bowl. (The recipe up to this point can be made a few hours in advance, then covered and refrigerated.) When ready to serve, fold the toasted cornbread and fresh herbs into vegetable and cheese mixture. Toss all ingredients with the vinegar dressing just before serving.

Open-Face Tomato Sandwiches with Chive Aioli

Ingredients 
  • 1 loaf fresh ciabatta bread
  • Homemade aioli (recipe follows)
  • 4 beefsteak tomatoes
  • Kosher salt
  • 1 bunch watercress, tough stems removed
  • Extra virgin olive oil
  • Balsamic vinegar

    • For the aioli:

  • 1 cup Hellmann’s mayonnaise
  • 1 tsp. fresh lemon juice
  • 3 Tbs. chopped fresh chives
  • 1/2 tsp. freshly ground black pepper
  • Pinch of garlic powder
Directions 

For each sandwich, cut one 1/2-inch slice of bread from the loaf. Generously spread aioli on one side of the bread slice. Lay face-up on serving plate. Cut 1/4-inch slices from the tomato and shingle three tomato slices on top of bread. Sprinkle with kosher salt. Top tomato layer with a small handful of watercress. Drizzle with olive oil and balsamic vinegar.

Tomato Pineapple-Jalapeño Salsa

Ingredients 
  • 3 medium ripe tomatoes, cored, seeded, and finely diced
  • 1/2 ripe pineapple, cored and finely diced
  • 1 jalapeño pepper, cored, seeded, and minced
  • 1/2 small red onion, finely diced
  • 2 garlic cloves, pressed
  • 1 tsp. honey
  • Juice of 1 lime
  • 2 Tbs. torn fresh cilantro leaves
  • Pinch of salt
Directions 

Toss all ingredients together in a small bowl. Serve chilled or at room temperature.

Gruyère & Scallion Tomato Pie

Ingredients 
  • 1½ cups grated Gruyère cheese, grated on large holes of box grater
  • 1/2 cup grated fontina cheese, grated on large holes of box grater
  • 1/2 cup chopped scallions
  • 1 cup mayonnaise
  • 1 tsp. Worcestershire sauce
  • Salt and pepper to taste
  • 1 nine-inch deep-dish pie crust dough (such as Pillsbury)
  • 4 medium vine-ripe tomatoes, cored and sliced
Directions 

Preheat oven to 350ºF. In a medium bowl, mix the cheeses, scallions, mayonnaise, and Worcestershire until well-combined. Add salt and pepper to taste.

Line the pie plate with crust and crimp the edges. Layer bottom of unbaked pie shell with enough tomatoes to cover, reserving remaining slices for top layer. Place dollops of cheese mixture over tomato layer and gently spread to cover. Layer remaining tomato slices in concentric circles on top of pie, gently pushing them into cheese mixture so that they set firmly.

Bake for approximately 25 to 35 minutes, or until crust and cheese mixture are lightly browned. Lightly cover with foil and let set for 15 minutes before slicing so that slices will preserve their shape. Serve warm.