Crunchy Tomatoes

Yield:  ~16-24 servings

Ingredient                                                      Amount

Tomatoes                                                         2 1/2 pounds

Fresh Breadcrumbs                                           3 cups

Garlic Powder                                                  3 Tablespoons

Basil, dried                                                       2 Tablespoons

Thyme, dried                                                   1 Tablespoon

Fennel Seed, torn                                              1 Tablespoon

Olive Oil                                                          1/2 cup, divided

 

Method:

  1. Preheat the oven to 400°. In a medium bowl: mix together the breadcrumbs, garlic powder and all herbs. Lay in a shallow layer on a sheet tray, drizzle liberally with oil, bake for 8-10 minutes. Toss the breadcrumbs with a spatula and drizzle with oil every 10 minutes until lightly golden brown. Allow to cool to room temperature.
  2. Slice tomatoes into 1/8”-1/4” thicknesses and refrigerate in a non-metal container until needed.
  3. Generously coat the bottom of your serving vessel with breadcrumbs, lay a slice of tomato down, then top it with a healthy mound of breadcrumbs. Top with cheese if you’d like.
  4. These are great ice cold, room temperature, broiled for ~5 minutes, or baked at 350° for ~10-20 minutes.

 

Tips:

  1. If using Roma or other small tomatoes, try cutting them in half instead of slices for a quick side dish.
  2. Pestos, balsamic reductions, flavored oils and fresh herbs are outstanding garnishes for this dish.

Tomato Vinegar Reduction

Yield:  ~1/2 cup

Ingredient                                                      Amount

Tomato Scraps                                                 1 cup

Balsamic Vinegar                                             1/2 cup

Champagne Vinegar                                         1/2 cup

Brown Sugar                                                    3 Tablespoons

Method:

  1. In a small saucepan on medium heat, combine all ingredients and allow to simmer lightly for 20-30 minutes.
  2. Strain the mixture and discard any solids.
  3. Simmer for about 30 minutes to reduce the vinegar by about half.
  4. Cool and store in the refrigerator for no more than 2 weeks.

Honeydew-Jalapeno Spiked Chimichurri

Yield:  ~1 1/2 cups

Ingredient                                                      Amount

Cilantro, chopped                                             1 cup

Parsley, chopped                                              3/4 cup

Red Wine Vinegar                                            2 Tbsp

Honeydew-Jalapeno Shrub                               1/3 cup

Lime Juice                                                        3 Tablespoons

Jalapeno, diced                                                 1 each

Garlic                                                               2-3 cloves

Salt and Pepper                                                to taste

Oil                                                                   ~3/4 cup

Method:

  1. Place everything but the oil, salt and pepper into a food processor. Blend until smooth. Once smooth, slowly add the oil and season with salt and pepper.Be sure to scrape the work-bowl down periodically to ensure even blending.
  2. Remove from the blender and let stand for at least 20 minutes or refrigerate overnight before using for best flavor.