Tips for Using Roma Tomatoes Throughout the Year
Surprise! Roma tomatoes, which usually hit their peak in late summer, are doing very well in both quality and quantity right now! Romas, one of my favorite workhorse varieties, are lovely sliced paper-thin and baked right on top of comforting mac and cheese. Spike those wintery salads with gorgeous, gleaming Roma wedges.
Try blanching, skinning, and de-seeding Romas for a totally convincing and beautiful vegan “sashimi” topping. One of my favorite ways to use Romas is roasting them down in an oven, concentrating their sweetness, and pulsing them into a dip. The most delicious version is Matbucha, a rich, luxurious tomato and chili dip popular in the Middle East. Matbucha immediately elevates any sandwich and is perfect on its own as an appetizer served with pita chips.
Similarly, tomato jam, or chow-chow is a good option as a garnish to almost any roasted or pan-fried protein. However you use them, tomatoes are an unexpected way to breathe life into your favorite wintery dishes!
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.