6th Annual Tomato Tasting

Photos courtesy of Robert George

On Saturday, August 25, we held our annual Tomato Tasting, for the sixth straight year.  With over 30 different tomato varieties available for tasting, there was a truly spectacular array of shapes, sizes, colors, and of course, flavors.  Douglas Katz, from Fire Food and Drink, joined us to demonstrate some simple, elegant ways to bring out the best in the season's best. Check out his recipe for chimmichurri, a wonderful companion for fresh tomatoes, and photos from the day, below.

 

Chimmichurri

by Douglas Katz

• 1 tbsp oregano
• 1/2 cup Italian parsley, finely chopped
• 1/2 tsp thyme, finely chopped
• 1/2 tsp rosemary, finely chopped
• 6 garlic cloves, finely chopped
• 1/2 cup yellow onions, finely chopped
• 1/2 tsp chili flakes
• 1 tsp paprika
• 1 tbsp kosher salt
• 6 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tbsp bourbon

Combine the herbs, garlic, onions, chili flakes, and paprika with salt.  Stir and let rest for five minutes.

Add the red wine vinegar and bourbon.

Whisk in the olive oil and chill until ready to serve.

 

Our greeter, Tom Ato (aka Dave Irland) was a big hit with the kiddos!  Photo by Andrea Irland.

 

 

Over 30 varieties were available for tasting, and even more for purchase.  See the full list of varieties available at the market here.

 

At August 23's Highland Square market, Christina Shahriari started getting customers in the mood with a few tomato dishes of her own!

Garlic Grilled Tomatoes

by Christina Shahriari

• 4 ripe red tomatoes
• Home Seasoning (see below)
• 3 tbsp extra-virgin olive oil
• 5 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1/4 cup Parmigiano-Reggiano

Cut the tomatoes in half crosswise, season with Home Seasoning.  Heat the oil in a small frying pan over medium heat.  Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes.

Pour the garlic and oil into a heatproof bowl.

Oil the grill and set for high heat.  Place the tomatoes cut side down and grill for 3 to 5 minutes.  Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes.  Remove from grill and top with thyme, Home Seasoning, and Parmigiano-Reggiano.  Serve immediately.

Home Seasoning

by Christina Shahriari

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

See you next year!