Tomatoes are a mainstay of industrial and home kitchens alike for many reasons. Almost every Western cuisine utilizes them, they are recognizable, and of course, delicious. Of course, we all know that tomatoes are great sliced into salads and sandwiches, and worked into pasta sauce or salsa, but I’d like to suggest some unique ways to use them too! Try blanching, skinning, and de-seeding tomatoes for a totally convincing and beautiful vegan “sashimi” topping. Cherry tomatoes are glorious tossed with a bit of flour and butter, then topped with biscuit dough; almost like savory cobbler. Tomatoes can also be pureed into corn bread and spiked with parmesan cheese.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.