Ingredient of the Week: Heirloom Tomatoeson August 20, 2013 @ 12:55 pm (Updated: 1:50 pm - 8/22/13 )
When looking for tomatoes, chef Tom Douglas recommends finding the "produce guy" and having him cut up a tomato for you to try before you spend $5 to $7 per pound on tomatoes, "and you want a great tomato," he says.
If you're looking for something to do with tomatoes, you can always follow the lead of Dahlia, one of Tom's restaurants.
"I had a tomato gazpacho [...] it was a fresh puree, a little bit salty, and then he did melon balls, really good, ripe, melon balls of honeydew and cantaloupe in this tomato gazpacho, so you had the sweet and the salty," he says. "It was a beautiful mix, with some fresh mint; just a beautiful way to celebrate the season."
Chef Thierry Rautureau recommends making a cold tomato bisque.
"What we're doing, we're cutting the tomato, searing them in olive oil - super hot- quickly, just for a couple of minutes, basil, shallots, garlic, put the whole thing in the blender," he says. "Puree the whole thing up, pass it through [a strainer] so the skins are out, and finish it with olive tapenade, and crostini with goat cheese."
This bisque has the advantage of appearance. Thierry says it doesn't matter what the tomatoes look like - you're pureeing them anyway.
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
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