The Muir Glen Cooking School: Part 2
We're back with more tomato tips from top chefs across the nation. In case you missed the first installment, check it out here!
Muir Glen has a reserve tomato called the Halley grown on a really small part of one of their farms. You can use them year round in applications that you would usually use raw tomatoes for. I've made a simple salsa with red onion, jalapeno, cilantro, 1 part champagne vinegar, 2 parts lime juice, a splash of Extra Virgin Olive Oil, and salt and pepper. What's really great about these tomatoes is they are diced and cut and ready to go. Using them couldn't be easier.
To make an umami-rich tomato sauce, sauté 3 cloves of garlic in 1 tablespoon of olive oil, then deglaze with a quarter cup of sherry. Add a can of crushed tomatoes and 4 tablespoons red miso paste. Simmer for 10 minutes, then mash the sauce with a whisk to the smoothness you desire. Finish with 2 tablespoons grated Parmesan.
-Eric Tanaka, TanakaSan, Seattle
I use chopped or whole canned tomatoes in a shallow pan on high heat when making a sauce. I spread the tomatoes out, turn up the heat and rapid-fry them. It concentrates the flavor, gets rid of excess water, and you end up with concentrated deep, long tomato flavor without long, slow cooking that provides a cleaner, fresher tomato taste.
I use Fire Roasted Muir Glen at home for dishes. I love to make Shakshuka, Chrimeh (a spicy Tripoli tomato sauce that goes great with fish), Matbucha (a cold dip-like side dish of oily tomatoes cooked for a long time with tons of garlic and spicy chilis), and tomato soup with a garnish of zahatar yogurt using canned tomatoes.
I love tomatoes and crave them all year long; I use canned tomatoes when out of season. I'll heat olive oil in a skillet, sauté some onion until clear, then add garlic, crushed arbol chilies, and grated carrot. When I add the canned tomatoes I like to fry the mixture well before adjusting seasoning with salt, black pepper and a pinch of sugar. For a quick meal, I'll throw in some canned sardines, toss with pasta and toasted bread crumbs.
-Mary Sue Milliken, Border Grill, Los Angeles
Stay tuned for more tips, and don't forget to share your own using hashtag #muirglencookingschool!