A passion for the fabulous field tomatoes harvested during the summer at
Bartletts Farm on Nantucket inspired this recipe. While nothing can beat the flavor of a just-picked Nantucket-grown August tomato, I have discovered that
caramelizing hot house tomatoes in a cast iron skillet and seasoning them with
Tomato Salt comes close to capturing that essence and makes for a great way to serve tomatoes year-round.
INGREDIENTS:
2 medium-size field-grown or ripe hot house tomatoes
2 teaspoons Tomato Salt
6 tablespoons extra virgin olive oil
4 tablespoons freshly grated Parmesan cheese
1 ½ tablespoons slivered fresh basil leaves
1. Preheat oven to 375 F.
2. Slice the tomatoes crosswise in half. Season the cut side of each tomato with
½ teaspoon Tomato Salt.
INSTRUCTIONS:
1.Heat the olive oil over medium-high heat in an 8-inch cast iron skillet. When
the oil is shimmering, place the tomatoes in the skillet cut-sides-facing-
down. Sear the tomatoes without disturbing them until the cut surfaces are
caramelized and blistered with brown patches, 5 to 6 minutes. Flip the
tomatoes over so the blistered sides are now facing up. Spoon the oil and
juices in the pan over the top of the tomatoes. Transfer the pan to the oven.
2. Bake the tomatoes for 12 to 15 minutes. Sprinkle a tablespoon of grated
Parmesan over the top of each tomato and bake until the cheese is melted
and just beginning to brown, 5 to 7 minutes more.
3. The tomatoes may be served hot from the oven, warm, or at room
temperature. Scatter the slivered basil over the tomato halves just before
serving.
Serves 4
Written by Sarah Leah Chase
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
