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Video: Behold! The delicious heirloom tomato

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    >>> back now at 8:41. this morning on how to cook everything today delicious and ripe, heirloom tomatoes . now is the season to enjoy them. the author of "how to cook everything" cookbook is here with some great recipes. "new york times" magazine column. mark, good morning. you look particularly handsome. boy, it's a great time for these fantastic, yummy tomatoes. not like a olden day tomatoes.

    >> this is time of year to buy tomatoes that look like something and taste like something. i remember when this was the only time of year to get good tomatoes. we're going to treat them right. four recipes here. one cooks them. the other three are raw.

    >> you seem to be cooking one right here. some might say to cook an heirloom tomato might be a bit of a crime.

    >> i would say for the most part you want to eat them raw but cooking them is good, too. i'm going to peel a couple. i normally don't peel tomatoes but sometimes people do. make an "x" in there and throw it in boiling water .

    >> how long do you keep it in there?

    >> 30 seconds. that's why we've had these in here for three minutes.

    >> a bowl of ice water .

    >> the thing i love about this recipe is it's tomatoes and peaches, which is my new favorite combo.

    >> you scored the bottom of this, too.

    >> same thing.

    >> is it going to work? look at that.

    >> nothing to it.

    >> look at that.

    >> nothing to it.

    >> 30 seconds and that's it.

    >> look at the peach, too. it's peeling.

    >> we're happy about that. that's working out.

    >> i happy. 30 seconds and that happened. boy, up obsessed. now -- come on over here.

    >> you've got onions.

    >> onions cooking here.

    >> olive oil .

    >> a little bit of olive oil .

    >> these are the ones you peeled?

    >> yes. like i said, i don't care if they are peeled or not. some people do. and the peaches. we cook those. it only talks a couple of minutes.

    >> salt in here, pepper?

    >> yeah.

    >> a little ?

    >> yeah. a little .

    >> then what?

    >> then we cool them and put them in a blender. add a little cream, if you like, not essential.

    >> not essential but it makes it ice.

    >> yeah.

    >> yeah, okay.

    >> and then --

    >> just a tad.

    >> and then blend.

    >> blend, right.

    >> and if it works, and it does -- we need to plug this one in. once we plug it in we're going to grind it.

    >> anyway. so you you've seen this before.

    >> it turns into this.

    >> yeah.

    >> let's not worry about it.

    >> okay. we got hung up on that. we go nowhere.

    >> you have a little bit of basil.

    >> terragon, actually. toma mate to peach. what's great is tomato with cut up peaches.

    >> it's raw except for the peeling you really taste the flavor. it's so good. i'm going to take this with me. you tell me about this.

    >> now we're moving into the realm of no cook. this is a stuffed tomato. i want to show you how you do this. cut off the top. scoop out the insides.

    >> you don't want to throw that away.

    >> no.

    >> scoop that away. stand back. stand back.

    >> yesterday i got food all over my yellow dress.

    >> that must have been -- so, yeah, all of these beautiful juices.

    >> you don't scoop it all completely out. just most of the top.

    >> chop that up. that's tomato insides from this odd brownish red tomato, with some cubed potatoes.

    >> yep.

    >> and some chopped olives.

    >> looks like some olive there's.

    >> yeah. and some tuna because we're doing sort of a salad with stuffed tomato salad.

    >> maybe a canned tuna?

    >> yeah.

    >> mush that up.

    >> make it into chunky bits. fill it up like that.

    >> just like that. because of the shapes and sizes, what a pretty display with all the different possibilities there. okay. i'm going to take some of that, too. okay.

    >> this is a classic sis sillian dish. not really one of my favorites. chopped tomatoes. lots of basil. a couple of cloves of garlic but you leave them whole because you're going to take them out. hang on.

    >> okay. all right.

    >> a ton of olive oil . and you mush all of this together with some salt and pepper . you really let it sit for 20 minutes , half an hour. you fish the garlic back out. it's a raw sauce.

    >> that's it.

    >> pasta.

    >> throw maybe a little cheese if you want on top?

    >> that's not really done, but you could.

    >> usually it's not done. the italians don't put the cheese?

    >> more basil, more olive oil . this is really, to me, the best juice of raw tomatoes in late summer.

    >> right.

    >> you have this raw sauce. it's so wonderful. it has that freshness.

    >> you think that will go in there in 30 minutes , the flavor?

    >> you don't want to chew it.

    >> of course you don't. but the bottom line is that this is probably one of the easiest pasta salads i've ever seen.

    >> no cook pasta salad .

    >> now, finally, fresh sliced tomatoes. a little olive oil . salt and pepper . if you want to grab that, that's fine. and some fresh ricotta or use cream fresh or cottage cheese is great. and a mint, which is a little unusual.

    >> what's the story with that? gives it a little bit of a fresh --

    >> very fresh, really light. beautiful use of a fresh heirlooms.

    >> we expect you to create a beautiful use of everything you touch. mark bittman , thank you so much. i cannot wait to attack all of this.

TODAY recipes
updated 8/23/2011 5:47:15 PM ET 2011-08-23T21:47:15

Recipe: Cold cream of tomato and peach soup

  • 1 chopped onion
  • 2 tablespoons butter
  • 2 pounds chopped tomatoes
  • 1/2 pound chopped peeled peaches
  • 1/2 cup cream (optional but good)
  • chopped tarragon.

Cook 1 chopped onion in 2 tablespoons butter for 5 minutes. Add 2 pounds chopped tomatoes and 1/2 pound chopped peeled peaches. Simmer until the tomatoes break up. Add 1/2 cup cream (optional but good), purée, and chill. Garnish: chopped tarragon.

Recipe: (Sort-of) salad nicoise stuffed tomato

  • 1 medium potato
  • 4 large tomatoes
  • 7 ounces good canned tuna
  • 1/4 chopped black olives
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • Chopped chives

Boil 1 medium potato in salted water until tender, 15 to 30 minutes; drain, peel, and chop. Cut a 1/4-inch slice from the stem end of each of 4 large tomatoes and scoop out the insides.

Chop the pulp and top slices and mix them with the potato, 7 ounces good canned tuna, 1/4 chopped black olives, 1/3 cup olive oil, and 2 tablespoons red wine vinegar.

Stuff the tomatoes and serve raw. Garnish: chopped chives.

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