Tomatoes are one of the world’s most versatile foods. They are delicious all by themselves when freshly picked and in flavorful recipes that are streamlined and simple. There are marvelous varieties of tomatoes, and they offer up a rainbow of flavors, textures, and colors on the plate.
Here are just three ways to use them, including one in the glass.
At the Bar: Tomato Water Martini
The better the tomatoes, the better the martini. Add equal parts gin or vodka to tomato water, stir on ice, and serve in a chilled glass. A pinch of salt goes a long way. Perfect!
Fine Dining: Tomato with Parmesan and Shiso
This is one of Chef Jamie Simpson’s favorite tomato dishes. Ingredients are simple—peeled tomato, tomato water dashi, parmesan, sesame oil, and shiso—and, in combination, you have a dish that celebrates texture, acidity, and versatility.
Country Club Dining: Tomato Marmalade Flatbread
Pairing Momotaro Japanese Tomato Marmalade with flatbread, hot cheese, and basil, Chef Jamie created a marvelous dish that combines the flavors of lemon and anise (in the marmalade) with traditional tastes.
More About Tomatoes
The Chef’s Garden offers farm-fresh tomatoes in numerous varieties, so you can find exactly what you want and need for your unique dish:
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Cherry tomatoes
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Currant tomatoes
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Heirloom tomatoes
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Toybox tomatoes
We hope you enjoyed this installment of Plating Techniques!