Tomato Season is Still Going Strong

Mike DeSimone September 5, 2017

Days may be growing shorter and evenings just a touch cooler, but tomato season is still going strong. Our stacked Caprese will have your friends oohing and aahing when it arrives at the table, although we promise you it is one of the easiest dishes you will ever prepare. The key is using the freshest tomatoes you can find, so the time is now.

Stacked Tomato and Mozzarella Caprese Salad

There are few starters that are as dramatic and so easy to make. Using perfectly ripe tomatoes and freshly made mozzarella you can create a delicious architectural delight. Although this is a signature dish from the island of Capri, we first had this layered presentation in Porto Palo on the island of Sicily. Fresh basil, peppery olive oil and sea salt bring out the earthy quality of the delicious tomatoes that grow in the island’s mineral rich volcanic soil.

8 medium tomatoes
64 well washed basil leaves
2 one pound balls fresh mozzarella cheese
¼ cup extra virgin olive oil
coarse ground sea salt
8 bamboo skewers

Wash and dry the tomatoes. Cut the bottoms off of each (so that they can stand upright on the plate) and discard. Slice each tomato horizontally into four slices. Keep each tomato together and set aside. Horizontally slice each fresh mozzarella ball into 12 equal slices, for a total of 24. Begin assembly by placing the bottom slice of each tomato in the center of a medium sized plate. Salt lightly. Top with a slice of mozzarella and two basil leaves. Add another slice of tomato and repeat until each stacked Caprese salad is complete. Carefully spear each with a bamboo skewer, garnish with the remaining basil leaves and set aside. Do not refrigerate if you plan on serving in the next 90 minutes. When ready to serve, drizzle each with extra virgin olive oil and sprinkle with a bit of sea salt.

Wine Pairing: Frei Brothers Reserve Russian River Chardonnay

Delightful crisp flavors of green apple and ripe stone fruits are accented by a touch of toasted brioche and creamy butter. The creaminess will hold up to the cheese, while strong acidity is ideal with ripe tomato.

Hand Shucked Corn and Tomato Salad

Mike DeSimone September 3, 2017

September is a produce lover's dream. We get the last of the summer fruits and vegetables alongside the first of the fall's bounty. Corn and tomatoes are at their very peak, and it is wonderful to enjoy them together before they are gone until next summer.

Hand-Shucked Corn and Tomato Salad

Locally grown corn and tomatoes are plentiful in the East from July through September. There are so many ways to use them at mealtime and one of our favorites is this simple salad—the fresh flavors really speak of summer. The minerality and bright acidity of the tomato combines beautifully with the delicate creaminess of the sweet corn. We always use a superior quality cold pressed extra virgin olive oil. There are some excellent oils coming from California wine country. The subtle yet luscious peppered flavor is the perfect compliment to our Hand Shucked Corn and Tomato Salad.

4 ears locally grown sweet white corn
4 ears locally grown sweet yellow corn
8 large tomatoes, ripe and juicy
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper

Shuck the corn, making sure to remove all of the silk threads. Stand each ear on end and using a sharp knife, cut the kernels away from the cob.

Core and seed the tomatoes. Cut the tomatoes into eight wedges and then cut each wedge into two to three pieces.

Toss the corn and tomatoes together in a large glass bowl and season with salt and pepper. Add the extra virgin olive oil and toss. Cover with plastic wrap and allow to sit 1-2 hours before serving. This allows all of the flavors to meld together.

Wine Pairing:

Hearst Ranch Three Sisters White, Grenache Blanc-Marsanne Blend, Paso Robles, California. Hints of tangerine, orange blossom and apricot along with racy brightness make this a wine you’ll want to start every meal with.

There is nothing--and we mean nothing--like a bushel of tomatoes fresh from the farmers' market.

Tomato Time!

Mike DeSimone August 18, 2017

It's that tomato time of year, and we can't get enough of them. One of our favorites--and our friends' favorite too--is this raw tomato sauce for pasta. We included it in our first book, The Fire Island Cookbook. If you have tomatoes growing in your garden, lucky you, but if not, there's no time like now to head to the farmers market or a farm stand and get a bushel of juicy, sweet summer tomatoes. The best thing about this recipe is that you can toss the tomatoes, basil and olive oil together in the morning, head to the beach, and let it "cook" on your counter while you are enjoying yourself in the summer sun.

FUSILLI WITH “CRUDO” TOMATO SAUCE

When Mike was growing up in New Jersey, his mother would buy copy-paper boxes filled with slightly bruised tomatoes for just a few dollars. The really banged-up ones went into cooked tomato sauce, but the ripest and best were set aside for this amazing raw tomato sauce. It seems as though it might make a lot, but trust us—there won’t be any leftovers!

8 large tomatoes (about 6 pounds)

Salt

1 teaspoon coarsely ground black pepper

1 teaspoon red pepper flakes

2 cups extra virgin olive oil

1 cup loosely packed basil leaves

2 pounds imported Italian fusilli pasta

1/3 pound Parmigiano-Reggiano cheese

1. Core and seed the tomatoes. Turn each cored tomato upside down on several layers of paper towels and allow the excess juice to drain for 30 minutes. Cut each tomato into 6 to 8 slices, and then cut each slice into about 8 “cubes.” In a large glass bowl, combine the tomatoes, 1 tablespoon salt, black pepper, pepper flakes, and oil. Cut the basil into strips with scissors, or tear by hand, and add to the bowl. Mix well with a wooden spoon. Cover with plastic wrap and let sit for a few hours. Do not refrigerate.

2. Bring 8 quarts water and 2 tablespoons salt to a rousing boil. Add the pasta and cook, stirring occasionally, according to package directions. (For al dente pasta, cook for about 1 minute less than recommended.) Drain.

3. Transfer the cooked pasta to a large serving platter. Top with the crudo sauce. Grate Parmigiano-Reggiano over the pasta using a Microplane.

WINE PAIRING: Planeta Rosé: The fragrant acidity of this pomegranate- and floral-scented Syrah rosé agrees perfectly with fresh ripe tomatoes.