• Monday, November 30, 2020

Tomato Food

A Festival of Tomatoes
By , Cooling Your Jets Contributor
August 3, 2011

The tomato is as synonymous to the Amalfi Coast as multihued Oceanside villages, lemon trees and celebrity weddings. This was enough reason to dedicate an entire Cooling Your Jets menu to the fruit. Aside from having incredible health benefits tomatoes can fit any stage of a meal – even dessert.


Sweet San Marzano plums are the most prevalent in Amalfi, but our menu features everything from cherry to green tomatoes. Don’t worry, the taste won’t be compromised and we’re sure the only thing you’ll be debating at the end of the meal is the intonation of tomato itself.

Lemon Soufflé


3/4 cup sugar
1 tablespoon butter (melted)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zest and juice


Lemons are to Positano what olives are to Puglia. They’re used in savory and sweet dishes, and also in the after-dinner digestif, Limoncello.

Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes

First, do not be afraid. Soufflés are not as difficult to create as their reputation suggests. Just take your time and remember – souffllés are cooked-to-order. Preheat oven to 350 degrees. Mix sugar, butter, flour, salt, and milk until smooth. Whisk in egg yolks until smooth and then stir in the lemon juice and zest. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold in the yolk mixture and be sure not to deflate the egg whites. Grease 6-inch ramakins with butter and pour the mixture in each until it's about ¾ full. Place in a deep baking dish and fill the bottom with about ½ inch of hot water. Bake for 25 minutes or until the soufflé has risen and turned golden brown. Serve immediately.

Antipasto Platter


1 tablespoon olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
2 14-ounce cans diced tomatoes, in juice
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper


Sure it would be easy to throw together a traditional tomato tart, a caprese salad or even some bruschetta. But why not wow your guests with something a little different like our antipasto platter with homemade tomato jam and stuffed cherry tomatoes. Just serve with slices of crusty baguette, marinated olives and a variety of hearty cheeses.

Tomato Jam
Makes 2 ¼ cups
Prep time: 10 minutes
Cook time: 12 minutes

Heat oil in a medium saucepan; add onion and garlic. Cook over medium heat until the onion is soft and translucent. Pour in the diced tomatoes with juice and add sugar, salt and pepper. Cook over medium-high heat until the liquid evaporates, stirring occasionally. This should take about 10 minutes. Cool the jam and serve alongside toasted baguette slices and a variety of cheese.

Stuffed Cherry Tomatoes


1/4 lb. goat cheese
1/4 cup fresh basil, minced
1/4 cup fresh parsley, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 cherry tomatoes


In a medium-sized bowl, combine the cheese, basil, parsley, salt and pepper. Mix with a fork until well blended. Allow cheese to come to room temperature before stuffing tomatoes. To prep the tomatoes, cut off the top and carefully remove the pulp with a spoon. Add a small amount of the cheese mixture to each tomato and arrange nicely on a platter. Sprinkle with parsley to garnish.

Serves 12
Total Time: 10 minutes

Pappardelle with Wild Mushrooms and Tomato Sauce


2 tablespoons extra-virgin olive oil
1 shallot, minced
2 cloves garlic, minced
1/2 cup dry white wine
1 (15-ounce) can diced tomatoes with juice
1 teaspoon fresh thyme, chopped
1/2 cup vegetable broth
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1 pound Pappardelle (or other wide pasta)
1 pound assorted wild mushrooms (shiitake, oyster, cremini)


You can’t have a tomato menu without pasta. Pappardelle is a great pairing as each wide noodle absorbs the tomato sauce like a stringy sponge. Add in earthy mushrooms and you might not make it to the main course.

Serves 8
Cook Time: 20 minutes

Heat olive oil in a large saucepan and sauté shallot and garlic for about 2 minutes. Lower the head and add the white wine. Allow the wine to reduce by half over medium heat for about 5 minutes. Add in tomatoes and thyme and cook until sauce thickens; about 15 minutes. Next, add the broth and cook for another 10 minutes. Stir in the cream and simmer for only a minute. Season with salt and pepper. Transfer sauce to a high-powered blender and puree until smooth. Keep sauce warm until ready to serve.
While the sauce is cooking bring a large pot of salted water to the boil. Cook pasta to al dente and set aside. Drizzle a small amount of olive oil over pasta to prevent sticking.
While pasta is cooking, heat olive oil in a large sauté pan and cook mushrooms over high-heat until lightly golden, stirring occasionally. Season lightly with salt and pepper. Add the tomato sauce and pasta to the sauté pan and toss to blend. Serve in small pasta bowls with extra sauce and grated cheese, if desired.

Herbed Roast Pork with Tomato Confit


2 ½ lb. point loin roasts
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper


Luckily tomatoes go well with just about any kind of protein. Here, we serve roasted pork with a cherry tomato confit. Don’t be intimidated – confit is just a fancy word for cooking something in fat; in this case, olive oil.

Herbed Pork Roast
Serves 6
Prep time: 5 minutes
Cook time: 45 minutes

Preheat the oven to 400 degrees.
Generously rub pork loins with olive oil and season with salt and pepper.
Heat a large sauté pan (one that can go into the oven) over medium heat and add 1 tablespoon of olive oil. Brown the roast on all sides and place the pan in the oven. Roast for 45 minutes or until a thermometer reads 140 degrees F. Remove from oven and allow to rest for 10 minutes.

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