From creamy to crisp: 6 tomato recipes that are fresh, delicious and done in minutes

By Chef Ryan McLaughlin, Executive Chef at Dexter’s New Standard (Winter Park, FL)

Ingredients:

- 1 Heirloom tomato

- Extra virgin olive oil (enough for drizzlint)

- 1 ball of Burrata cheese (or buffalo mozzarella)

- Salt and pepper to taste

- Basil

Preparations:

1 - Simply slice the tomatoes into the thinnest rounds possible and season them with salt and fresh cracked black pepper, layer them around the plate in a pinwheel like pattern, showing the variety of colors of the tomatoes.

2 - Then we place a ball of burrata cheese or buffalo mozzarella in the middle, drizzle some really good olive oil over the top, garnish with fresh torn basil and that is all it needs.

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Words from Chef Ryan McLaughlin

“In terms of flavor, these are ingredients that require a lot of care and attention. In this case it is about letting the ingredients be the star and doing the least amount of preparation to them.

This is a dish where the flavor is already there and it’s a case of buying the best, freshest, seasonal ingredients with the budget you have to work with. I’ve been using and purchasing Waterkist Farms (in Sanford, Florida) tomatoes for over ten years now and know they are just that.

The sweetness and slight acidity of the tomatoes is balanced with the cheese and the olive oil and salt and pepper just bring it all together and elevate things to the next level.”

By Chef David Lee, Executive Chef & Co-Founder of Planta (Miami Beach, FL)

Ingredients:

- 4 cups of Ripe Tomatoes

- 1 clove of garlic

- Pinch of sea salt

- 1 tbsp. of Olive Oil

- 2 tbsp. of Pine Nuts

- 1 tbsp. of Tahini

- 1 juiced lemon

- ½ cup of pitted black olives

- Pinch chili flakes

Preparations:

1 - Roughly chop the tomatoes, garlic and salt

2 - Put into a bowl and refrigerate overnight

3 - Remove from the fridge and blend gently in a food processor

4 - Pass through a fine china cap

5 - Blend together pine nuts, tahini and lemon to a paste until smooth

6 - Chop olives and chili flakes. Blend to a smooth paste.

7 - Serve soup into a chilled bowl. Add the pine nut pesto and drizzle the olive tapenade.

8 - Enjoy!

By Chef Brad Kilgore, Kilgore Culinary & AlterQ (Miami, FL)

Ingredients:

Roasted Heirloom Tomato/Bitter greens

- 6 heirloom tomatoes, cut lengthwise and seeded

- 1 zucchini

- 3 garlic cloves

- 3 cups of Rucola Labneh (use goat cheese if preferred)

Za’tar and garlic croutons

- 1 cup oil

- 3 roasted Garlic Cloves

- ½ TBS of za’tar Vinaigrette

- ½ cup of Olive Oil

- 2 TBS of Vinegar

- 1 tsp of Sumac

- 1 tsp of Za’tar Juice

- ½ lemon

- 1 tsp sugar

- Pepper and Salt to taste

- 1 TBS of Grain Mustard

Preparations:

Tomatoes

1 - Roast tomato, sprinkled with salt and oil at 275* F for two hours.

2 - Roast garlic and zucchini at at 425 F until it starts to caramelize, let cool and reserve.

Za’tar and garlic crouton

1 - Cut bread in bite size cubes

2 - Mix oil with garlic, za’tar in blender, then toss bread in it, place in oven and toast.

Vinaigrette

1 - Place all ingredients in the blender and blend until incorporated

To plate

1 - Toss greens with vinaigrette and place in the bottom, arrange tomatoes and zucchini, cheese with the croutons on top and top with a little more dressing.

By Chef Demetrio Zavala, Executive Chef and Culinary Director for Shula’s Restaurant Group

Ingredients

- 1 pound of Ricotta Cheese

- 1 Lemon, zested

- .50 Teaspoon of Kosher Salt

- 1 oz of Kosher Salt

- 3 Fl oz of Heavy Cream

Dashi

- 24 cups of Water

- 1.50 oz of Kombu

- 2 oz of dried Shiitake Mushrooms

Dashi Vinaigrette

- .50 oz of Fresh Ginger, diced

- 1 oz of Shallots, diced

- 2 oz of Shoyu (white soy sauce) rice wine vinegar

Preparations:

Whipped Ricotta

1 - Combine everything in a vita mixer blender. Blend until smooth

Dashi + Vinaigrette

1 - Combine the kombu and water in a sauce pot and allow the kombu to bloom in the water for 20 to 30 minutes until the kobu becomes soft.

2 - Turn the heat on medium heat until liquid comes to a boil, turn off until the kobu becomes soft.

3 - Turn the heat on medium heat until liquid comes to a boil, turn off and mushrooms. Cool over an ice bath.

by JUST

Ingredients:

- ⅔ cup (120g) JUST Egg

- 1 medium tomato, plum or roma

- ¼ teaspoon (1g) sugar

- ¼ teaspoon (1g) salt

- 1 teaspoon (5g) Sriracha chili sauce

- 1 green onion, sliced

- Oil, for stir-frying

Preparations:

1 - Heat a non-stick wok or skillet over medium heat and add 1 teaspoon of oil. Pour in the JUST Egg and scramble like an egg.

2 - Stir occasionally to redistribute the liquid, while still letting the JUST Egg set into large, soft chunks.

3 - Once nearly cooked through, but still soft, remove from skillet and set aside.

4 - Chop the tomato into ¾-inch wedges. Return wok or skillet to the heat, increase to medium-high, and add a little more oil. Add the tomato and cook down until softened considerably.

5 - Sprinkle in the salt, sugar and Sriracha chili sauce. Mix in the cooked JUST Egg.

6 - Gently stir to combine and heat everything through.

7 - Transfer to a serving dish and sprinkle with sliced green onion. Serve, with rice.

by Chef & Owner Richard Hales of Grateful Hospitality

Ingredients:

- ½ EU cucumber, sliced ½ thick and smashed with side of knife

- 2 Local Heirloom tomatoes, cut in small chunks

- ½ oz long hot green pepper, diced

- 2 scallions, slice thin

- 1 small bunch cilantro, torn and lightly chopped

- 1 tb rice vinegar

- 2 tb vegetable oil

- ¾ tsp white sugar

- 1 tsp soy sauce

- 1 tsp sesame oil

- Salt and white pepper to taste

Preparations:

1 - Prep vegetables, mix and set aside in serving bowl.

2 - In a mixing bowl combine with a whisk the vinegar, oil, sugar, soy sauce and sesame oil.

3 - Adjust seasoning with salt and pepper Add dressing to vegetables in bowl and toss to evenly coat.

*Optional add Chinese dried shrimp to the top