Beekman 1802 is devoted to seasonal living, that is, enjoying rapturously the spoils of each season before bidding them farewell until the next year. How can you truly appreciate something if you never have the opportunity to want for it? The season for tomatoes at The Beekman Farm is depressingly short, but we wait all year for it. We have just 30 days to make the most of it.
[Check back daily throughout the month for a new tomato dish every day, and please post your favorite tomato recipes in the comment section.]
Tomato, Garlic, And Potato Frittata
We tried to serve this to two four year olds. They didn’t like it, but we sure did.
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 oz)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into wedges.
Heirloom Tomato Salad With Blue Cheese
We served this for lunch with a wonderful spread of prosciutto, sundried tomatoes, and olives from Caputo’s Market of Brooklyn, NY
8 1/2-inch-thick slices crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese
Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad
Tomato And Onion Tart
Hands down the most delicious thing we’ve made so far. If you’ve not tried any of the other recipes, try this one. Please.
Your life will never be the same.
2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
1/2 pound Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum
tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
pie crust dough (use your own recipe)
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F.
On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
Serve tart warm or at room temperature.
Tomato Tarte Tatin
This made for an excellent brunch, and the presentation was simple and beautiful.
1 14 oz package of frozen puff pastry
2 tablespoons of unsalted butter
3 red onions, thinly sliced
½ teaspoon of red wine vinegar
¼ cup of sugar
¼ cup of chopped Kalamata olives
1 ½ pints of cherry tomatoes (if you have mixed colors, the presentation will really wow ‘em)
1 tablespoon of fresh thyme leaves chooped
salt and pepper to taste
Unfold pastry sheet and cut to fit your tart pan or quiche dish, chill until ready to use.
Preheat oven to 425 degrees.
Melt butter in a large skillet and add onions and a pinch of sugar until the onions are caramelized. Add 2 tablespoons of water to help you scrape off the stuck bits. Transfer onions to a bowl.
In a clean skillet, combine sugar and 3 tablespoons of water and stir until sugar melts. Add vinegar.
Add in olives, then tomatoes, then onions, then thyme, salt and pepper
Cover with puff pastry and tuck edges into the pan.
Bake until the crust is golden (about 30 minutes). Flip the tart upside down and onto a waiting platter.
Bloodless Bloody Mary
This drink is almost like a prank. No one can believe how tomato-y it tastes given its perfectly clear appearance. It takes a few days of prep, but the raves are worth it.
Puree 15-20 very ripe heirloom tomatoes. (any color)
Place towel-lined colander over bowl and fill with puree.
Set colander and bowl in refrigerator for several days to drain.
The resulting tomato water will be almost perfectly clear. If not, strain again through coffee filter.
Coarsely grate one large horseradish root.
Chop up 1-2 fresh hot peppers.
Using funnel, drop grated root and chopped peppers into mouth of an unflavored bottle of vodka. (Some may need to be drained to make space. We’re sure you don’t need instructions for that.)
Let steep on counter for one week.
Drain through fine sieve to remove particles.
To make drink:
use one part of spicy vodka to three parts tomato water over crushed ice.
Garnish with cherry tomato and celery.
One of our blog readers submitted this recipe. It got rave reviews from all of our guests.
1 pound of tomatoes Roma or Zapotec tomatoes
4 or more chili peppers, serrano, jalapeno or habanero
2 – 3 cloves of garlic
A bunch of cilantro
1 onion, white or yellow (whatever you have on hand)
A little bit of olive oil
Tomatoes Stuffed With Bulgur And Pine Nuts
We don’t often find a reason to use bulgur wheat, so any time we run across a recipe that uses, we give it a try. This was delicious—earthy and filling.
6 large tomatoes (3 lb)
1 1/4 teaspoons salt
2 tablespoons lentils (preferably French green lentils)
1 1/2 cups water
1/4 cup extra-virgin olive oil
1/2 cup pine nuts
1 large onion, finely chopped
1/2 cup bulgur (preferably coarse)
1 lb Swiss chard or spinach, stems discarded and leaves thinly sliced (4 cups)
1/4 teaspoon black pepper
1/2 cup dried currants or cherries
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon Greek yogurt for garnish
Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid.
Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
Stir in pine nuts, currants or cherries, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.
Garnish with yogurt and serve.
Re-imagining the BLT
Today I was really craving a BLT, but, alas, I didn’t have any of the “B”. I did happen to have a few slices of prosciutto in the refrigerator, so here’s what I did:
Fresh baked bread, sliced
2 tbsp of extra virgin olive oil
Red leaf lettuce
One (insert variety of tomato and link to garden)
Two slices of prosciutto
Salt and pepper to taste
Preheat oven to 450 degrees
Slice the bread and brush one side of each slice with olive oil.
Cover one cookie sheet with aluminum foil and place bread and prosciutto in the oven. Bake until bread is golden and the ham is crispy (both about ten minutes)
I think the rest is self explanatory. I served with pickled green beans and vegetable crisps.
This recipe was submitted by Kat Kinsman. She found in on a great new recipe site: www.slashfood.com who in turn found it in a beautiful cookbook called Tomatoes and Mozzarella by Hallie Haron and Shelley Sikora.
4 hard-boiled eggs, peeled
3/4 cup shredded NY aged cheddar
2 tablespoons sour cream (low-fat okay)
1 tablespoon fresh Italian parsley, minced
3 ounces of chopped chives
2 teaspoons Dijon mustard
1 teaspoon cider vinegar
Sea salt and freshly ground pepper to taste
3 to 5 drops hot sauce of your choice
3/4 pound small ripe plum tomatoes (about 15 tomatoes), cut in half lengthwise
15 bocconcini mozzarella balls, cut in half
Tip: the best way to hard-cook an egg is to place the eggs in the pot of water. Bring the water to a boil. Once water starts to boil, remove the pot from the heat source and let the eggs sit in the water as it cools down for 8 minutes. Then remove eggs from the water and peel under cold running water. Perfect hard cooked eggs every time.
1. Separate the whites from the yolks of the eggs and finely mince both separately. Place half of the whites and all of the yolks in a large bowl. Stir in the shredded mozzarella, sour cream, parsley, mustard, and vinegar. Season with salt, pepper and hot sauce.
2. Using a spoon, gently scoop out the seeds from each tomato half. Place a heaping teaspoon of the egg mixture in each tomato half. Top the tomatoes with the remaining egg whites and garnish each one with a bocconcini half. Serve immediately, or cover and refrigerate for up to 2 days before serving. This is best eaten at room temperature.
Makes about 30 tomatoes
Quick and easy (and delicious) bruschetta
This meal was done in under 15 minutes!!
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 medium onion, chopped
1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 cup (packed) freshly grated Parmesan cheese
Fresh basil leaves
Loaf of Italian bread
Preheat oven to 350°F. Slice the bread into half inch thick slices and brush with olive oil and allow them to toast in the oven while it is heating up. Oil a baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes. Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minute. Spoon over bread. Garnish with basil leaves and serve.
Tomato and Chickpea Salad with a kick
This is a delicious salad to make in the evening, chill, then take to work for lunch the next day.
2 romano tomatoes
2 cups of chickpeas
2 yellow peppers, cored, seeded and diced
2 small red onions diced
2 tablespoons of lemon juice
1 tablespoon of lemon peel
1 inch of fresh ginger, peeled and shredded using a microplane
salt and pepper to taste
garnish with either fresh parsley or cilantro
Finely dice all fresh ingredients (except the chickpeas)
Add spices and herbs and toss.
Beans and Rice
Man cannot live on bread alone.
This is the simple recipe that helped me survive medical school on a shoestring budget. I would make a pot of beans and rice very Sunday and eat on it until at least Wednesday. I never grew tired of it. That’s some recipe!!
6 cups of rice (cooked)
4 large tomatoes
one red onion
one white onion
one habanero pepper
one tablespoon of chili powder (some like it hot!)
one large green bell pepper
3 cups of frijoles negros or kidney beans (your preference)–cooked
salt and pepper to taste
After rice is cooked, peel and dice the tomatoes and chop the other ingredients. I prefer to leave the peppers and onions a little chunkier which makes the dish seem “bulkier”.
Add all the ingredients into the pot with the rice and simmer on low heat (approximately 20 minutes). This leaves the peppers and onions a little crunchy—also a personal preference—but, hey, this is my recipe!!
Grilled Eggplant Stacks With Tomato And Feta
We grew eggplant in the Heirloom garden this year because they are a favorite of Farmer John. I personally do not care for eggplant, but this recipe I found on Epicurious.com was delicious.
1 cup loosely packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 medium eggplants (1 3/4 to 2 lb total)
1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter). If you have both yellow and red tomatoes, alternate them for even more visual interest
3 oz feta, crumbled (about 3/4 cup)
Garnish: finely shredded fresh basil leaves
Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see “Grilling Procedure,” below.
While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
If you aren’t able to grill outdoors, cook eggplant in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat, turning over once, about 20 to 25 minutes total. Bake stacks in shallow baking pan in a preheated 450°F oven, about 8 minutes.
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
The Golden Bowl
This simple late summer recipe was suggested by our friend Jane Newman.
Everything yellow that you can get your hands on.
1 yellow onion
3 Pattypan squash cut into wedges
3 Lemon summer squash (read more about these in the Heirloom Garden section of the website)
1 large yellow pepper
½ pint of yellow pear tomatoes
2 tablespoons of unsalted butter
1 tsp of garlic salt
freshly grated Romano
8 oz of angel hair pasta
Cut up the squash, pepper, and onion and place in a pot of boiling water. Boil for five minutes. Then drain. Season with garlic salt.
Cooking tip: Place the tomatoes in your colander and pour the boiling vegetables over the tomatoes. As the other vegetables drain, the tomatoes will be cooked perfectly.
Prepare the pasta. Once the pasta has drained stir in two tablespoons of melted butter.
Combine vegetables and past and garnish with cheese. As good as gold!
Spicy Tequila Soaked Cherry Tomatoes
(A lunch for the ladies who lunch)
I found this recipe on Epicurious.com. It was very time consuming, and you might as well just make salsa, but the presentation was nice.
To help these filled tomatoes sit steadily on a serving tray, rest them on their stem ends after scooping out and filling them from the opposite, blossom, ends.
Servings: Makes about 35 hors d’oeuvres
1 pound small cherry tomatoes (about 35)
1 fresh jalapeño chili
1 teaspoon unflavored gelatin
1/3 cup of fresh tomato juice
3 tablespoons white Tequila (ok, ok, I added a little extra)
1 tablespoon minced white onion
1 tablespoon minced fresh coriander leaves
1/4 teaspoon salt
1/4 teaspoon celery salt
Garnish: about 35 fresh coriander leaves
Cut off 1/4 inch from blossom end (opposite stem end) of each tomato and with a 1/4-teaspoon measure carefully scoop out seeds. Wearing rubber gloves, seed and mince jalapeño.
In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften. Heat mixture over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling slightly.
Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Chill tomatoes, covered, 4 hours, or until filling is set, and up to 1 day.
Garnish each tomato with a coriander leaf. Serve with cheese of your choice and toast points.
Beef and Beefsteak Salad
We had some steak leftover from dinner, so for lunch I prepared a very simple salad.
Cooked sirloin beef, sliced very thinly & chilled
1 tbsp olive oil
1 tsp champagne vinegar
4 basil leaves
Tomatoes sliced very thinly
Coarse salt and pepper to taste
Put it on a plate. Enjoy
Tomato Bread Salad with Herbs
This was quick and easy, but is always one of my summer favorites.
1 tablespoon apple cider vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
1 large purple onion
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread (we use a day-old baguette). To make croutons, place the cubes on a baking sheet and drizzle with olive oil. Bake until golden brown.
1 pound vine-ripened red tomatoes, cut into 3/4-inch wedges. If you have different varieties, mix it up a little to make the dish more interesting
Add any herbs you happen to have on hand. We had: purple basil, marjoram, dill, and parsley
In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.
Tip: this is one of those salads that taste even better after being in the refrigerator over night.
Grand-nan’s Tomato Macaroni
You may remember a few weeks ago that I wrote about spending every weekend with my great-grandmother. I called her Grand-nan. Every Saturday she would make me this very simple recipe for lunch. It’s real comfort food for me.
4 thick slices of smoked bacon or smoked ham (the more fat the better)
8 oz of elbow pasta
10 large tomatoes
Salt and pepper to taste
First peel the tomatoes. I do this by dropping the whole tomato in boiling water and then rapidly transferring it to an ice water bath. The skins slip right off. Then dice the tomatoes. Make sure that you conserve all of the tomato juice.
Prepare the pasta until it almost half-way done (still firm) then drain. Pour the tomatoes and juice over the pasta and add the bacon. Allow to simmer on low heat, stirring occasioncally, until pasta is cooked and the liquid has evaporated.
To serve, remove the bacon.
This is a very simple dish, but just imagine all the ways you can adapt it.
Tomato Egg Cups
This recipe comes from Cookie magazine who earlier this year named Beekman1802.com as one of their favorite websites.
Active time: 10 minutes; Total time: 25 minutes
Servings: Makes 4 servings
4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs
4 tablespoons shredded white cheddar cheese
4 slices toast, cut into strips
1.Preheat oven to 425°F.
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
Tip: Make sure you scoop all of the interior of the tomato out. If you don’t the excess moisture will make the cup collapse during cooking. (We know this from experience.)
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
4. Break an egg into each tomato.
5. Bake, with the sliced tops, for 10 minutes.
6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
7.Let cool for 5 minutes. Serve with the tops and toast strips for dipping.
Green Bean and Tomato Salad
We made this salad to take with us on the train ride home.
1/2 cup pitted Kalamata olives or other brine-cured black olives
2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon of mustard powder
2 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh lemon thyme
1/2 teaspoon dried crushed red pepper
2/3 cup extra-virgin olive oil
1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
1 pint of cherry tomatoes, halved
¼ cup of slivered almonds or pignoli nuts (if desired)
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Allow to cool. Combine olives, shallots, lemon juice, mustard powder lemon peel, thyme, and dried crushed red pepper in the food processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Combine this mixture with the tomatoes, beans, and nuts. We also added a dash of red wine vinegar.