Tomatoes | Saveur

Soy Pickled Tomatoes with Silken Tofu

Hetty McKinnon — Tue, 11 Jul 2023 20:43:31 +0000

Photography by Hetty Lui McKinnon

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe that features our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

When the days are hot and the cherry tomatoes prolific, there’s no reason to turn on the oven or stove. Instead, gather the juiciest specimens from the farmers market and make this luscious, satisfying dish adapted from author Hetty McKinnon’s newest cookbook, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds. Silken tofu is the perfect vehicle for juicy tomatoes that have been luxuriating in a garlicky bath of soy sauce and vinegar and spiced up with chile oil. Best of all it’s delicious served cold from the refrigerator, topped with a handful of fresh herbs. It’s delicious on it’s own, or served with rice. — Ellen Fort

Yield: 4

Time: 20 minutes

Ingredients

For the pickled tomatoes:

12 oz. cherry or grape tomatoes, halved
2 Tbsp. soy sauce or tamari
1 Tbsp. black or rice vinegar
1 Tbsp. chile oil
1 Tbsp. toasted sesame oil
½ tsp. sugar
1 garlic clove, finely grated

For the tofu:

2 lb. cold silken tofu, drained and patted dry on all sides with paper towels
1 Tbsp. white sesame seeds, toasted
4 shiso leaves, thinly sliced (optional)
2 scallions, tops and bottoms trimmed, thinly sliced
Cilantro leaves, for garnish

Instructions

Make the pickled tomatoes: In a medium bowl, stir together all the ingredients and set aside to marinate for 10–20 minutes. (Alternatively, cover and refrigerate for up to 12 hours; bring to room temperature before using.)
Meanwhile, make the tofu: Place the tofu onto a platter. Without cutting through to the bottom, slice the tofu in a crosshatch pattern at 1-inch intervals (this will help the sauce penetrate).
To serve, spoon the reserved tomatoes and their sauce over the tofu, then scatter with the scallion, cilantro, shiso (if using), and sesame seeds.

The post Soy Pickled Tomatoes with Silken Tofu appeared first on Saveur.

Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

The post Manhattan Clam Chowder appeared first on Saveur.

Anelletti al Forno

Katie Parla — Mon, 03 Apr 2023 17:30:25 +0000

Photography by Belle Morizio

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Featured in: “This Saucy Sicilian Baked Pasta Is My Favorite Blank Canvas,” by Katie Parla.

Yield: 6–8

Time: 3 hours

2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

Instructions

To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.
Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.
While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.
Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.
Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).
Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.
Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving.

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West African-Style Peanut Stew

Jessica B. Harris — Mon, 11 Feb 2019 14:10:42 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

“Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century,” writes Dr. Jessica B. Harris, historian and author of High on the Hog. “Some are thick and served over rice or millet couscous, others thin and soupy, depending on where in Africa you are.” This version, inspired by Malian maafe and Ghana’s groundnut stews, pairs chicken with a generous portion of okra, tomatoes, eggplant, and hot chiles, which lighten the stew’s intense richness. Still, it’s the indispensable peanut that gives this dish its essential earthy character.

Yield: 4–6

Time: 1 hour 30 minutes

⅓ cup vegetable oil
2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
Kosher salt
1 large yellow onion, finely chopped
¼ cup finely chopped ginger
4 dried chiles de árbol
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. freshly ground black pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. fenugreek seeds
3 whole cloves
2 Tbsp. tomato paste
¾ cup smooth salted peanut butter
4 cups homemade chicken stock or low-sodium chicken broth
1 cup canned diced tomatoes
1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
10 okra pods (about 4 oz.), cut into 1-in. lengths
Steamed white rice, for serving
1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
Roasted salted peanuts, coarsely chopped, for garnish

Instructions

To a pot set over medium-high heat, add 3 tablespoons of the vegetable oil. Season the chicken generously with salt and cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer the chicken to a plate and set aside.
To the empty pot, add the onion, ginger, chiles de árbol, and the remaining oil and cook, stirring frequently, until softened, about 8 minutes. Add the coriander, turmeric, black pepper, cumin, cinnamon, fenugreek, and cloves and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Stir in the peanut butter, tomatoes, reserved chicken, and chicken stock and turn the heat to high. When the liquid boils, turn down the heat to medium-low and cook, partially covered, until the chicken is done but not falling off the bone, about 25 minutes. Add the eggplant and okra and cook, stirring occasionally, until the chicken is very tender and the vegetables are soft, 25–30 minutes more. Season with salt to taste.
To serve, ladle the soup over rice, if desired, and sprinkle with the fresh chile and peanuts.

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Roman-Style Rigatoni with Oxtail Ragù

Katie Parla — Mon, 06 Feb 2023 13:46:04 +0000

Photography by Belle Morizio; Food Styling by Laura Sampedro; Stemless Wine Glasses: Glasvin

This Roman-style oxtail ragù recipe calls for no garlic or onions, which might sound like a red flag to some. But trust us—the deep, pure flavor of stewed beef with tomatoes and celery is nothing short of a revelation. Romans often make this ragù a day or two ahead, embracing how the flavors improve in the fridge.

Featured in “The Only Good Thing About My Ex Was His Mom’s Amazing Ragù Recipe,” by Katie Parla.

Yield: 6

Time: 12 hours

2½ lb. oxtails, trimmed (see footnote)
Kosher salt and freshly ground black pepper
3 Tbsp. lard, or olive oil
½ cup dry white wine
1½ (28-oz.) cans whole peeled tomatoes, juice reserved, coarsely chopped
5 medium celery stalks, trimmed and coarsely chopped
1 lb. dry rigatoni or bombolotti pasta
⅓ cup finely grated Pecorino Romano

Instructions

In a large bowl, season the oxtails generously with salt and black pepper and turn to coat. Cover and refrigerate for 8–24 hours.
Using paper towels, blot the meat dry. In a large heavy-bottomed pot set over medium-high heat, melt the lard. When it’s hot and shimmering, working in batches if necessary, add the oxtails and cook, turning occasionally, until browned on all sides, about 12 minutes.
Add the wine and cook until reduced slightly, about 1 minute, then add the tomatoes and their juices, celery, and salt to taste and bring to a boil. Turn the heat down to maintain a strong simmer, then cover and cook, turning the oxtails every 30 minutes or so, until the meat is falling off the bone, about 3 hours.
Using a slotted spoon, transfer the meat to a plate. Place a food mill over a large bowl and, working in batches, purée the sauce (see footnote). Pick the meat off the bones (discarding them) and add it to the bowl with the sauce, then return the ragù to the pot, cover, and turn the heat to low.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, 11–13 minutes. Drain, then return the pasta to the pot and stir in 3 cups of the sauce, or more to taste. (Reserve leftover sauce for another use.) Serve topped with the Pecorino.

Notes: Frozen oxtails can be used in place of fresh; be sure to thaw them completely before proceeding. An immersion or regular blender will also work for puréeing the sauce, but before processing, be sure to fish out any small pieces of bone that may have come loose during cooking.

This recipe is from Parla’s Pastas, a column by the Rome-based, New York Times best-selling cookbook author Katie Parla covering traditional and inspired recipes from Italy’s 20 regions. Get ready for a carb-driven journey through the trattorias of Rome, the kitchens of Sicily (her ancestral homeland), rural Campania, and beyond. Fire up a pot of water, and andiamo!

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Huevos a la Mexicana

SAVEUR Editors — Mon, 18 Mar 2019 22:47:04 +0000

Photography by Belle Morizio

This quick Mexican egg dish is made “a la Mexicana” with red tomatoes, white onions, and green jalapeños—ingredients that mirror the colors of the Mexican flag. Find more of our favorite Mexican recipes here.

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Yield: serves 4–6

Time: 12 minutes

3 Tbsp. canola oil
1 small white onion, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 plum tomato, cored, seeded, and finely chopped
2 Tbsp. thinly sliced cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8 large eggs, lightly beaten
Warm tortillas, for serving

Instructions

To a large skillet over medium-high heat, add the oil. When the oil is hot and shimmering, add the onion, jalapeño, and tomato, season with salt and black pepper, and cook, stirring frequently, until the onions are translucent and the chile and tomato are soft, 6–8 minutes. Add the cilantro and eggs, and continue cooking, using a spatula to fold the eggs over in large curds occasionally, until cooked through, about 4 minutes. Transfer the huevos a la Mexicana to a warm platter and serve hot, with warm tortillas on the side.

WATCH: How to Dice a Hot Pepper

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Moroccan-Style Meatballs with Arugula

SAVEUR Editors — Mon, 18 Mar 2019 22:27:50 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

At the London takeaway restaurant Leon, Moroccan meatballs made from lamb were once simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli.

This recipe first appeared in our May 2014 issue with the story “Desk Lunch: Global Takeout.” If packing this dish for your own desk lunch, be sure to pack the greens and aïoli separately from the meatballs, which warm up nicely in the microwave. Since publication, Leon has adapted its original Moroccan meatball recipe to a meatless version. Check out our favorite vegan meatball recipe here.

Yield: 4

Time: 50 minutes

½ cup whole milk
One 10-in. whole wheat pita, torn into 1-in. pieces
2 lb. ground lamb
1½ cups finely chopped parsley, divided
¾ cup finely chopped mint
1 tsp. dried oregano
9 cloves garlic; 6 finely chopped, 3 peeled and crushed, divided
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. olive oil, divided
One 28-oz. can whole peeled tomatoes, crushed by hand
1½ Tbsp. harissa
2 large egg yolks
½ cup canola oil
¾ cup Greek yogurt
1 Tbsp. fresh lemon juice
8 cups baby arugula
16 cherry tomatoes, halved
½ cup coarsely chopped basil

Instructions

In a large bowl, toss together the milk and pita in a bowl. Set aside until the bread is softened, about 5 minutes. Add lamb, 1 cup of the parsley, the mint, oregano, and a quarter of the chopped garlic. Season with salt, and black pepper, then mix well to combine. Divide the mixture into thirty-six 1-ounce balls.
To a medium pot over medium-high heat, add 1 tablespoon olive oil. When the oil begins to shimmer, working in batches, cook the meatballs, turning occasionally, until browned all over, 4–6 minutes. Transfer to a plate and set aside.
Add the remaining olive oil to the pot and return to medium-high heat. When the oil begins to shimmer, add the crushed garlic and cook, stirring frequently, until golden and fragrant, 1–2 minutes. Stir in the canned tomatoes and harissa, season lightly with salt and black pepper, bring to a simmer, then turn the heat down to medium and cook until the sauce is slightly thickened, 5–7 minutes. Return the reserved meatballs to the pot, cover, and cook, until the meatballs are tender and cooked through, about 15 minutes, then remove from the heat.
Meanwhile, make the aïoli: In a medium bowl, whisk together the remaining chopped garlic, the egg yolks, and a pinch of salt and black pepper. While whisking, very slowly drizzle in the canola oil until the aïoli is emulsified, thick, and creamy. Whisk in the yogurt and lemon juice, then season to taste with more salt and black pepper as needed.
Arrange the arugula and cherry tomatoes over a platter and top with the meatballs and some of their sauce. Drizzle the aïoli over the meatballs, and garnish with the remaining parsley and the basil. Serve hot, with additional tomato sauce on the side.

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Stir-Fried Tofu Skin and Tomato

Hannah Che — Mon, 28 Nov 2022 22:04:55 +0000

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

One of the easiest and most universally beloved Chinese stir-fries is fanqie chao dan—a gentle mixture of jammy tomatoes and rich scrambled eggs which creates a satisfying marriage of sweetness, acidity, and natural umami. After Hannah Che, author of The Vegan Chinese Kitchen, transitioned to a plant-based diet, she thought she’d have to give up the comforting dish forever—that is, until she spotted a vegan version on the menu at a vegetarian restaurant in Suzhou.

Chinese chefs will tell you the secret ingredient for fanqie chao dan is ketchup, which concentrates the tomato flavor in the dish—especially important if your tomatoes aren’t completely ripe and sweet. If you prefer a soupier dish add more stock, or leave out the potato starch slurry. Look for fresh or frozen tofu skin in your local Asian supermarket or online (it often comes rolled into a stick shape).

Yield: 3

1 lb. ripe tomatoes, cored and coarsely chopped
5 oz. fresh or thawed, frozen tofu skin, torn into 3-in. pieces
½ tsp. potato starch (optional)
3 Tbsp. vegetable oil, divided
3 garlic cloves, thinly sliced
1 scallion, thinly sliced, greens and whites separated
½ cup unsalted vegetable or mushroom stock
2 Tbsp. ketchup
2 tsp. sugar
2 tsp. soy sauce
½ tsp. kosher salt, plus more to taste
½ tsp. toasted sesame oil

Instructions

In a small bowl, stir together the potato starch and 1 tablespoon of cold water. (Skip this step if you prefer a runnier sauce.)
Heat a wok or large skillet over high heat. Add 2 tablespoons of the vegetable oil, swirling to coat the sides of the wok. Add the tofu skin pieces and stir-fry until they puff up slightly and turn golden, about 3 minutes. Transfer to a bowl and set aside. Turn the heat down to medium-high and add the remaining tablespoon of vegetable oil; heat until the oil is shimmering, then add the garlic and scallion whites and stir-fry until fragrant. Stir in the tomatoes and cook, stirring continuously, until they soften and release their juices, about 1 minute. Stir in the fried tofu skin, stock, ketchup, sugar, soy sauce, and salt. Bring to a boil, turn the heat down to low and cook until about half of the liquid has evaporated, 2–3 minutes. Season to taste with kosher salt, then, if using the potato starch, turn the heat back up to high, whisk the slurry, and cook just until the sauce thickens, about 2 minutes. Remove from the heat, garnish with scallion greens and a drizzle of sesame oil, and serve hot.

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Colombian Breakfasts Are Underrated—And These Huevos Pericos Are Proof

Benjamin Kemper — Wed, 09 Nov 2022 18:38:52 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m nursing a diabolical hangover, La Caleñita—a Colombian bakery a few blocks from my apartment in Madrid—knows just how to sort me out: café con leche, warm guava turnovers, and a heaping plate of huevos pericos. These pillowy scrambled eggs, containing only scallions and fresh tomatoes, amount to what I consider alchemy. How can so few ingredients—ones you likely have in your fridge right now—combine to create so much flavor? It’s no wonder huevos pericos are a Sunday standby in Colombia and Venezuela, even if the dish is little-known abroad. All the more reason, then, to spread the word and give this 10-minute recipe a spin.

Yield: Serves 4

Time: 18 minutes

2 Tbsp. olive oil
2 scallions, trimmed and finely chopped (¼ cup)
3 small plum tomatoes (4 oz.), peeled and finely chopped (1½ cup); see footnote
5 large eggs, beaten
¾ tsp. kosher salt
Warm arepas and hot sauce, for serving (optional)

Instructions

To a medium nonstick skillet set over medium heat, add the oil and scallions and cook, stirring occasionally, until softened slightly, about 5 minutes. Add the tomato and cook, stirring occasionally, until it has broken down and released most of its liquid, about 5 minutes more. Add the eggs and salt, turn the heat to medium-low, and cook, using a silicone spatula to stir occasionally, until soft curds form and the pan is nearly dry, 3–4 minutes. Serve immediately with arepas and hot sauce if desired.

Note: Plum tomatoes are firm enough that you can usually peel them using a sharp paring knife, but the skins will come off even more easily if you boil the tomatoes for 30–45 seconds.

The post Colombian Breakfasts Are Underrated—And These Huevos Pericos Are Proof appeared first on Saveur.

Tomato Salad with Scallions and Warm Brown Butter Vinaigrette

Kat Craddock — Tue, 04 Oct 2022 18:17:49 +0000

Photography by Aaron Bengochea

When U.K.-based chef Romy Gill visited the SAVEUR test kitchen a few years back, she taught us how to make and use the spice mixture, panch phoran. The blend of five whole spices—popular in Bangladesh, Nepal, and West Bengal, India—adds earthy, floral, and botanical notes to Romy’s signature turmeric-tinted chicken curry. Since then, I’ve kept a jar of the stuff in my own pantry and I’ve found myself incorporating it into poultry and vegetable dishes more than just about any other blend.

When I heard Romy was going to be back in New York promoting her new book, On the Himalayan Trail, we set a date to cook together in my apartment. In planning what I was going to make, I knew I needed to come up with a dish that spotlighted this beautiful seasoning. Our mutual friend, Nashville chef Maneet Chauhan, uses panch phoran in an incredible, sweet-and-savory tomato achaar, which she served on grilled cheese sandwiches (!!!) during a cooking class at the Charleston Wine & Food Festival. Knowing that Romy planned to make a rich and cheesy main dish, I decided to riff off the flavors in Maneet’s achaar and developed this warm tomato salad recipe.

While traditionally panch phoron is bloomed in oil or ghee, I really love the combination of tomatoes and browned butter, so I didn’t bother with clarifying the fat. That said, if you’d prefer to serve a vegan version of this dish, feel free to swap out the butter for canola or olive oil. In general, tomatoes are best stored at room temp to preserve their sweetness, and for this salad in particular, you’ll really want to be sure that you’re not starting with ingredients with any chill on them, lest the butter in the dressing seize back up. While panch phoran is easy to find in South Asian grocery stores or online, it’s also a snap to mix up a batch of your own. Find Romy’s recipe here.

Featured in: “Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home.”

Yield: 4

Time: 10 minutes

2 lb. assorted heirloom tomatoes, at room temperature and cut into bite-sized pieces
6 Tbsp. salted cultured butter
1 Tbsp. panch phoron
6 medium scallions, thinly sliced on the bias
¼ cup champagne vinegar
1 tsp. honey

Instructions

To a large, heatproof bowl, add the tomatoes and set it by the stove.
In a small, heavy pot, melt the butter over medium heat. Continue cooking, periodically using a wooden spoon to scrape the milk solids up off the bottom of the pot, until the butter is very fragrant and the solids turn a toasty golden brown, about 5 minutes. (Don’t walk away from teh stove; the butter can burn quickly.) Remove from the heat and set aside, swirling the pan occasionally, until the butter stops sizzling and cools slightly, 2–3 minutes. Add the panch phoron and stir until very fragrant and toasty, about 1 minute, then briskly stir in the scallions, vinegar, and honey. Pour the warm vinaigrette over the tomatoes and toss to coat. Serve warm.

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