{"id":36559,"date":"2023-09-06T12:00:00","date_gmt":"2023-09-06T12:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/09\/06\/the-single-most-genius-thing-you-can-do-to-a-ripe-tomato\/"},"modified":"2023-09-06T12:00:00","modified_gmt":"2023-09-06T12:00:00","slug":"the-single-most-genius-thing-you-can-do-to-a-ripe-tomato","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/09\/06\/the-single-most-genius-thing-you-can-do-to-a-ripe-tomato\/","title":{"rendered":"The Single Most Genius Thing You Can Do to a Ripe Tomato"},"content":{"rendered":"


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There are heaps of inarguably perfect ways to eat a ripe tomato\u2014on plain-jane sandwich bread<\/a> with a cushy swipe of mayo, blistered hot and fast<\/a> in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your sealed lips.<\/p>\n

But the one way to make a tomato taste its most tomatoey, to become a fully actualized, out-loud version of itself, is to very verrrry slowly remove that which isn\u2019t tomato. And the part that isn\u2019t pulling its weight as tomato is the 94% of it that\u2019s water.<\/p>\n

To quietly Hoover away that water and reveal tomatoes at their fullest potential (without overdoing it and turning them to sauce), do what Molly Wizenberg was doing a good twelve years ago on Orangette<\/a>\u2014which isn\u2019t much: Simply halve your tomatoes, brush them with oil, dust them with salt and citrusy-spicy ground coriander, then leave them in a 200\u00b0 F oven for many hours\u2014a good four to six. (Don\u2019t worry, this won\u2019t noticeably warm your kitchen, and asks only that you not completely forget them in the oven.)<\/p>\n

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In that time, two-thirds of their water weight will have floated into the ether, leaving behind baby-soft curls of tomato skin, cradling a condensed, jammy, electric-tomato core. They won’t have gone so far as chewy, raisin-like sun-dried tomatoes\u2014they’re very much still fresh and alive, a pulpy pulse still pounding.<\/p>\n

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They\u2019re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need.<\/p>\n

Make a lot. They keep for a week in the fridge, and are just fine in the freezer. Here are a few ideas for what I would do with them, but I want to know\u2014what will you?<\/p>\n

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  1. \nEat them straight, warm from the oven.<\/strong> Try not to eat them all at once. I know, this one\u2019s a freebie!<\/li>\n
  2. After you\u2019ve cooked your eggs, fried<\/a>, scrambled<\/a>, or other\u2014revuelto-ed?<\/a>\u2014toss the tomatoes around in the still-hot pan to take the chill off, then dump over the eggs<\/strong>. Like the broiled tomato that comes in a full English breakfast<\/a>, but punchier. (Same applies to anything else you\u2019ve cooked in a skillet, from steak<\/a> to green beans<\/a> to corn cakes<\/a>.)<\/li>\n
  3. \nSlice and stir into your egg\/chicken\/tuna\/potato\/other mayo-based salad<\/a><\/strong> for extra pep.<\/li>\n
  4. Inspired by all the time I spent at Cafe Panini in Berkeley in the 1990s: Broil with pesto and fresh mozzarella till bubbling<\/strong> on skinny baguette boats or other toast of choice, top with slivers of fresh basil or chives plus crunchy salt.<\/li>\n
  5. \nTuck into your BLT or burger or grilled cheese<\/a><\/strong> for something that\u2019s somewhere between fresh tomato and ketchup.<\/li>\n
  6. \nBlend into any sauce<\/strong>\u2014vinaigrette<\/a>, aioli<\/a>, tartar, romesco<\/a>\u2014to make it scream tomato! without also screaming tomato water! and throwing the balance out of whack.<\/li>\n<\/ol>\n
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    Ingredients<\/p>\n

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    \n Ripe tomatoes, preferably Roma<\/p>\n<\/td>\n<\/tr>\n
    \n Olive oil<\/p>\n<\/td>\n<\/tr>\n
    \n Sea salt<\/p>\n<\/td>\n<\/tr>\n
    \n Ground coriander<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
    \n Ripe tomatoes, preferably Roma<\/p>\n<\/td>\n<\/tr>\n
    \n Olive oil<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
    \n Sea salt<\/p>\n<\/td>\n<\/tr>\n
    \n Ground coriander<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

    Photos by Julia Gartland<\/em><\/p>\n

    This article was updated in September 2023 to include more of our favorite products.<\/em><\/p>\n

    More from Food52<\/h4>\n
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    \nWhat’s your go-to technique when cooking cherry tomatoes? Let us know in the comments below!<\/em>
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    \n I’m an ex-economist, lifelong-Californian who moved to New York to work in food media in 2007, before returning to the land of Dutch Crunch bread and tri-tip barbecues in 2020. Dodgy career choices aside, I can’t help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for “later.”\n <\/p>\n<\/div>\n


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    There are heaps of inarguably perfect ways to eat a ripe tomato\u2014on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your sealed lips. But the one way to make a tomato taste […]<\/p>\n","protected":false},"author":1,"featured_media":36560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-36559","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/36559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=36559"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/36559\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/36560"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=36559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=36559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=36559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}