UNION SQUARE VEGETABLE PEELER SKIN

Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Cover and let sit at room temperature 1 hour, or chill at least 12 hours. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoons kosher salt, and 1 cup cold water season with pepper. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. This riff on gazpacho gets unexpected sweetness-and great color-from the addition of cherries and a peach.Ģ pounds beefsteak tomatoes (about 4), quarteredġ large English hothouse cucumber, peeled, seeded, cut into piecesġ/2 jalapeño, seeded (or with seeds for a spicier soup), choppedġ cup fresh (or frozen, thawed) cherries (about 8 ounces), pittedĢ tablespoons (or more) white balsamic or Sherry vinegar Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.ĭO AHEAD: Sauce can be made 1 day ahead. Drain, reserving 1 cup pasta cooking liquid.Īdd pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10–15 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add onion and cook, stirring often, until soft but not brown, 6–8 minutes. Heat oil in a large skillet over medium heat. Tablespoons Kosher salt, freshly ground pepper Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.Ĥ cups Sun Gold or cherry tomatoes, halved Serve panzanella topped with pickled shallot.

Let croutons cool slightly, then discard garlic.Īdd arugula and croutons to bowl with tomato mixture season with salt and pepper and toss to combine. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.īake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil season with salt and pepper.

Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.Īdd tomatoes and their juices to dressing and gently toss to coat. Whisking constantly, gradually add oil whisk until combined. Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Meanwhile, place tomatoes on a large rimmed baking sheet season with salt and let stand 15 minutes. We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.ģ 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedgesĤ cups torn 1 1/2-inch pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)ħ tablespoons extra-virgin olive oil, dividedĬombine shallot and vinegar in a small bowl season with salt and pepper and toss to combine. And in our August issue, chef Michael Anthony from NYC’s Gramercy Tavern came up with amazing ways to use tomatoes, from simply poaching them in garlicky oil to using sweet little Sun Golds to make a warm, spicy sauce. They’re lost in tomatoland.Īs much as we all like to imagine ourselves in next to a pool filled with tomatoes, diving in, there is some virtue to actually using them in cooking.

UNION SQUARE VEGETABLE PEELER SKIN

Talk to a tomato lover about high tomato season, when the sun’s fully saturated each fruit and you can smell the ripeness coming off the skin from two feet away, and prepare for a lull in the conversation: for a moment, the tomato lover can’t even remember where they are, or who they’re talking to. 9 TOMATO RECIPES BY GRAMERCY TAVERN CHEF MICHAEL ANTHONY

Union square vegetable peeler