'tomatoes' on Serious Eats

Scamorza-Loaded Pork Pizzaiola

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

Preserved: Tomato Jam

Tomatoes are perfect candidates for end-of-the-summer jam. In this recipe, juicy heirlooms are paired with fresh ginger, cinnamon, and a dash of red pepper flakes for kick. This jam is absolutely delicious on a BLT or a grilled cheddar cheese sandwich. More

Pasta with Eggplant, Portobella, and Tomatoes

I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject. This left me with a few things: lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture. That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good to boot. More

How Do You Prepare Your Tomatoes for Pizza?

How do you prep your tomatoes for pizza? I think we started to get into it in the comments of yesterday's glossary post on DOP tomatoes when Plainslicer asked about using the canned juices or purée as well. But then talk when back to the notion of DOP. So here's a bit of an open(ish) thread for Slice'rs to talk tomato prep. Straight outta the can with a little seasoning? Heavily herbed and cooked down? Dish. Maybe we'll all learn something new. More

What Is a DOP Tomato?

Just what are DOP tomatoes? Good question. The simple answer? DOP stands for the Italian phrase Denominazione d' Origine Protetta (roughly, "protected designation of origin"). The long answer, inside. More

A Historic Agreement for Tomato Pickers in Florida

Even in an era of heightened food awareness and activists fighting for sustainable food across the country, there are still great inequities in the American agricultural system. One of the most harmful is the plight of tomato pickers in Immokalee, Florida. The Immokalee region has a $600 million tomato growing industry, and its workers are some of the most abused and poorly paid laborers in the country. More

Dinner Tonight: Green Tomato Soup with Black Forest Ham

Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body. More

Dinner Tonight: Moroccan Spinach and Chickpeas

I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing. More

Dinner Tonight: Sea Scallops alla Caprese

Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer. More

More Posts