Cherry tomatoes are delightful anytime. These roasted cherry tomatoes, from Top Chef competitor Gregory Gordet’s new cookbook, Everyone’s Table, are even better.
“A low oven concentrates the goodness of hot-weather beauties times 10,” Gourdet promises. “Whatever they touch gets better. Top-notch tomatoes are amazing here, but the method even helps less-than-perfect specimens reach closer to their full potential.”
Here, Gourdet combines sweet, acidic, umami-bomb roasted tomatoes with peak-season fresh ’maters in a gorgeous salad bursting with color and flavor.
Related: Top Chef‘s Gregory Gourdet Shares His Watermelon-Berry Salad With Chile Dressing and Herbs!
[From the book Everyone’s Table by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.]
Tomato Salad With Shallot-Chile Pickle
Ingredients
Slow-Roasted Tomatoes:
- 2 pints cherry tomatoes, halved
- 8 large cloves garlic, thinly sliced
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp kosher salt
- 1 tsp coconut sugar
- Handful basil leaves
Shallot-Chile Pickle:
- 3 medium shallots, halved and thinly sliced
- 2 fresh red Thai chiles, very thinly sliced
- 1½ tsp kosher salt
- ½ cup red wine vinegar
Salad:
- 2 lb mixed ripe tomatoes (such as heirloom, beefsteak and cherry), cored if necessary and cut into bite-size pieces
- 1 tsp flaky sea salt
- 1 cup Slow-Roasted Cherry Tomatoes
- 3 Tbsp extra-virgin olive oil
- Large handful of mixed herbs (such as basil, cilantro, sage and dill)
Directions
Slow-Roasted Cherry Tomatoes:
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Preheat oven to 350°F.
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In a large mixing bowl, combine all ingredients, tossing gently and well. Spread in a single layer on a rimmed baking sheet, turning tomatoes cut side up and keeping everything concentrated in middle of pan (any at the edges of pan risk burning). Roast 40–60 minutes or until tomatoes shrivel, brown at the edges and are no longer juicy. Cool completely; discard basil. Refrigerate tomatoes in an airtight container up to 1 week. Makes about 1 ½ cups.
Shallot-Chile Pickle:
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In a medium bowl, combine shallots and chiles. Sprinkle with kosher salt; toss well. Let stand 5 minutes. Stir in vinegar; let stand 15 minutes; stir once more.
Salad:
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Arrange raw tomatoes on a platter, cut side up; season with flaky salt. Scatter on roasted tomatoes and shallot-chile pickle, including liquid. Drizzle with oil; sprinkle with herbs. Serve immediately.
Kitchen Counter
Serves 4–6.
June 26, 2021 at 04:00PM
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Top Chef Alum Gregory Gourdet’s Pretty Tomato Salad Recipe - Parade
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salad
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