Recipes
Pomodoro Pizza Ingredients
Recipe
Roundtable
Nothing says summer quite like a tomato. It is a self-contained meal bursting with sunshine. It tastes simply delicious in its natural state or enhanced with a dusting of sea salt. It’s a fabulous sidekick to myriad dishes and holds its own due to a strong, acidic backbone. It’s good for you, thanks to the antioxidant lycopene, and is a valuable source of vitamin C, potassium, folate and vitamin K.

Memories of Chef Tourondel’s childhood in France are stuffed with those containing tomatoes. “Where I lived, we had a gigantic garden with a sizable tomato patch. During tomato season, we ate them every day for lunch and dinner and never got tired of them,” explains the chef. “We did not use balsamic vinegar, because I am not from the South of France. Instead, we would make a salad with red wine vinegar, onion, olive oil and salt and pepper. We would crumble a hard-boiled egg on top. Another popular preparation was a slice of tomato in a pan with a bit of garlic, salt and pepper with an egg broken on top and cooked over-easy — homestyle!”

Here are recipes that make good use of this summer fruit (yes, it’s a fruit!) to help you create tomato memories of your own.

Pomodoro Pizza up close

Pomodoro Pizza

Sag Pizze Logo
Chef de Cuisine Leo Hernandez

8.5 oz pizza dough
1.5 oz mozzarella, cubed
1.5 oz Asiago fresco, cubed
0.5 oz pecorino, finely grated
1 pinch chili flakes
3 oz baby heirloom tomatoes, sliced in half
Salt and pepper

garnishes
0.25 oz pecorino, finely grated
0.25 oz olive oil
1 pinch Maldon sea salt
Basil leaves

Method
Stretch the pizza dough into a 12-inch round. Arrange the cheeses over the dough and dust with the chili flakes.

Season the tomatoes in a small bowl with salt and pepper, and then scatter them over the dough.

Bake in a 450°F oven until crispy and lightly charred.

Remove from the oven and garnish with pecorino, olive oil, sea salt and basil leaves.

Watermelon and Heirloom Tomatoes up close

Watermelon and Heirloom Tomatoes

Feta, Mint, Hot Peppers, Pomegranate Vinaigrette

Executive Chef Andrew Zarzosa

1 watermelon, cut with 4-inch cutter
1/2 cup pomegranate juice
1/4 cup peeled heirloom tomatoes
1/4 cup heirloom cherry tomatoes
1 oz pomegranate vinaigrette
plus more reserved (see recipe)
3 serrano pepper slices
3 cello radish slices
Small mint leaves
4 cups feta, large dice
Maldon sea salt
Butcher pepper

Method
Marinate the diced watermelon with pomegranate juice. Place the watermelon steak in the center of a medium plate.

Cut the larger tomatoes in half and mix all tomatoes with pomegranate vinaigrette. Arrange the tomatoes over the watermelon and then arrange the peppers, radishes, mint and feta on top of salad. Finish with more pomegranate vinaigrette and a pinch of Maldon sea salt and butcher pepper.

Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 cup Champagne vinegar
3/4 cup olive oil
Salt and pepper

Mix ingredients together well to combine.

Watermelon and Heirloom Tomatoes up close
Roasted Vine-Ripened Tomatoes up close

Roasted Vine-Ripened Tomatoes

Fresh Herbs, Parmesan

EXECUTIVE CHEF JULIO RODRIGUEZ
Serves 1

5 campari* or other cherry
tomatoes on the vine
Olive oil
Salt and pepper to taste
0.3 oz grated Parmesan
0.3 oz shaved Parmesan
0.3 oz basil, finely chopped
0.1 oz basil leaves, smallest picked
0.2 oz oregano, finely chopped
0.3 oz parsley, finely chopped
0.2 oz tarragon, finely chopped
0.1 oz chives, finely chopped

Method
Toss the tomatoes gently with olive oil so they don’t fall off the vine. Season with salt and black pepper.

Place on a sizzle platter in a 500°F oven until nicely charred.

Remove from oven, plate and top with grated and shaved Parmesan. Sprinkle with herb mix. Season with sea salt, coarse black pepper and a hefty drizzle of quality olive oil.

Try roasting and serving on pizza, in sandwiches or in a salsa. Campari tomatoes also make superb bruschetta, as they pair wonderfully with basil and garlic.

*Campari tomatoes are some of the sweetest, most flavorful cherry tomatoes out there, known for their superior texture and their distinct balance of acid and sugar. Deep red in color, they are grown hydroponically (and available nearly year-round) and ripened on the vine.

Chef de Cuisine Leo Hernandez
Serves 1

5 campari* or other cherry
tomatoes on the vine
Olive oil
Salt and pepper to taste
0.3 oz grated Parmesan
0.3 oz shaved Parmesan
0.3 oz basil, finely chopped
0.1 oz basil leaves, smallest picked
0.2 oz oregano, finely chopped
0.3 oz parsley, finely chopped
0.2 oz tarragon, finely chopped
0.1 oz chives, finely chopped

Method
Toss the tomatoes gently with olive oil so they don’t fall off the vine. Season with salt and black pepper.

Place on a sizzle platter in a 500°F oven until nicely charred.

Remove from oven, plate and top with grated and shaved Parmesan. Sprinkle with herb mix. Season with sea salt, coarse black pepper and a hefty drizzle of quality olive oil.

Try roasting and serving on pizza, in sandwiches or in a salsa. Campari tomatoes also make superb bruschetta, as they pair wonderfully with basil and garlic.

*Campari tomatoes are some of the sweetest, most flavorful cherry tomatoes out there, known for their superior texture and their distinct balance of acid and sugar. Deep red in color, they are grown hydroponically (and available nearly year-round) and ripened on the vine.

Heirloom Tomato Crostini up close
Lamico - Laurent Tourondel logo

Heirloom Tomato Crostini

Executive Chef Emilie Walsh

1 piece filone bread
1/2 clove garlic
3 oz prepared heirloom tomatoes
(see recipe)
2 spring onions, sliced
1 oz pesto (see recipe)
6 arugula leaves
Banyuls vinegar
Sea salt to taste

Heirloom Tomatoes
3 heirloom tomatoes, chopped
1/4 red onion, thinly sliced
1/2 clove garlic, finely chopped
1 tsp oregano, rough chopped
1 oz olive oil
0.5 oz Banyuls vinegar

Combine all ingredients. Season with salt and pepper. Keep cool.

Pesto
2 qt loose basil leaves,
stems removed
3 cloves garlic, chopped
6 oz olive oil
5 oz pecorino
Salt and pepper to taste

Blend the basil leaves, garlic and olive oil in a blender. Blend until slightly chunky and not smooth. Transfer the basil to a frying pan and quickly sauté for 30 seconds over medium-high heat until the basil is very green.

Immediately transfer to a bowl set over an ice bath and cool quickly, stirring constantly. When cool, stir in the pecorino and season with salt and pepper.

Method
Toast the filone bread until charred. Rub the bread with the halved clove of garlic.

Spoon the prepared heirloom tomatoes over the bread. Garnish with the sliced spring onion, small dollops of the pesto and then the arugula leaves.

Finish with a splash of Banyuls vinegar and sea salt to taste.