You might not expect a book focusing entirely on tomato recipes to include desserts but Amy Goldman's The Heirloom Tomato has a few tomato-based meal-enders including this Galette of White Peaches and Tomatoes. The recipe layers peaches and pale yellow tomatoes in a free-form pastry crust with the lightest sprinkling of sugar. When the galette emerges from the oven, the flavors of the peaches and tomatoes have melded, making for bites of peaches with a hint of tomato acidity and tomatoes infused with the essence of peach.
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Whether or not sandwiches require recipes is something I struggle with. Anyone can throw together a grilled cheese or PB&J, and even more complicated endeavors such as a club sandwich are pretty self explanatory—bread plus condiment and filling equals sandwich. But every once in a while a sandwich recipe changes my mind, and this Steak, Tomato, and Onion Sandwich from Amy Goldman's The Heirloom Tomato made me think twice about my "no sandwich recipes" rule.
At first glance the name of this fresh Lebanese salad might seem exotic and even a little bit intimidating, but a quick glance over the ingredients will reveal that fattoush is really just a Middle Eastern version of the classic Italian bread salad, panzanella. Adapted from Amy Goldman's The Heirloom Tomato this salad subs in garlic roasted pita chips for stale bread and adds crunchy cucumbers, mint, and parsley to the tomatoes and red onions.
This recipe for Summer Vegetable and Tomato Bloody Marys from Amy Goldman's The Heirloom Tomato will surely beat the pants off of any other bloody mary recipes out there. All of the ingredients are fresh—no cans, bottles, or jars necessary. The base is basically a homemade V8, combining fresh tomatoes, celery, carrots, garlic, lemon, jalapeño, and herbs.
[Photograph: Caroline Russock] While browsing the pages of The Heirloom Tomato by Amy Goldman I came across this recipe for Curried Meatballs with Tomatoes and immediately recalled a dish of kofta I'd had a while back. While I could not...
This Tomato Frittata from Amy Goldman's The Heirloom Tomato is a stripped-down version of a classic frittata recipe that incorporates fresh tomatoes and suspends them in the egg mixture so they retain their sweet, raw flavor and texture. Even though the frittata is seasoned with nothing more than salt, pepper, and a bit of garlic and onions, the final slices are packed with flavor.