To-may-tow, To-mah-toe: Recipes to Enjoy Tomatoes in their Prime
Get to pickin’!
It’s tomato time! Late summer is the time when tomatoes shine and being Italian; we’re all about the tomatoes! Here are five exciting and simple tomato courses paired with our wine for you to make at home and enjoy a fun spin on a classic Italian meal! Buon appetito!
Aperitivo: Tomato and Cucumber Gazpacho with Shark in the Pond
Typically the start to Italian meals are lighter, and so we’ve chosen a chilled soup to cool you off from the late summer heat. Enjoy this refreshing soup filled with the peak flavors of the season paired with our equally stimulating white blend!
Cut 2 inches of half of a cucumber into ¼ inch pieces and set aside. Coarsely chop the rest of the cucumber and place it into a large bowl. Do the same with ½ of a large red bell pepper.
Cut 2 pounds of very ripe tomatoes into ½ inch pieces and set aside seeds about three tablespoons.
Add tomatoes to the bowl with cucumbers and bell peppers with ½ of chopped shallot, 1 garlic clove, 2 tbsp of red wine vinegar, and 1 tbsp of salt. Let flavors marinate for 30 minutes at room temperature.
Puree mixture in a blender, add 3 tbsp of olive oil and strain into a large bowl. Season with more vinegar and salt if desired and chill for 1 hour.
Pour gazpacho into different bowls and top with cucumber, tomato seeds, bell pepper, and chives.
Antipasti: Stuffed Tomatoes with Boston Winery Sangiovese
Tasty, cheesy, and hearty!
Typically this course is a heavier meat and cheese course, but we decided to replace it with a warmer, lighter dish to highlight tomatoes. Here are the simple steps to making this cheesy tomato appetizer.
Toast pistachios in a 350-degree oven, then let cool and chop.
Cut your large heirloom tomatoes about ½ an inch from the top and save the tops. Scoop out the meat of the tomato and save for sauce.
Mix pistachios, 1 clove of garlic, and thyme leaves together in a bowl, season with salt and pepper.
Fill tomato with about 1 tsp filling, add shredded mozzarella, and top off with more filling to fill.
Place tomato tops back on and finish with olive oil and thyme sprigs. Bake in a 350-degree oven for 35-45 mins until the tops are wrinkly.
Enjoy this delicious course with our Sangiovese, light enough to support the flavor of the cheese and the ability to balance the acidity of the tomato.
Primi: Beefsteak Puttanesca with Nero d’avola
Salty, savory, and delcious!
Every Italian dinner needs a past course, and here is ours! An effortless, salty meal is sure to satisfy your cravings. Of course, with pasta, you must sip on our Nero d’avola. It’s a light to medium-bodied wine that is meant to pair with pasta entrees. Try it for yourself!
Pulse 1 lb of beefsteak tomatoes (seeds removed) with 2 cloves of garlic, 1 tsp of red pepper flakes, and 2 tsp of salt. Put mixture into a large bowl and stir in 1 ½ cups of cherry tomatoes (halved), with 2 tbsp of capers, 1 cup of crushed and pitted Castelvetrano olives, and ¼ cup of olive oil.
Cook your favorite pasta (we recommend spaghetti) and save ¼ cup of pasta water when you drain it.
Add pasta with the desired amount of parsley and 3 tbsp of unsalted butter to your sauce. Toss with tongs and add a little bit of pasta water to coat.
Disperse into separate bowls, add olive oil, pour a glass of Nero d’avola, and enjoy!
Secondi: Heart of Palm with Halibut and Heirloom Tomatoes with Boston Winery Pinot Noir
Just for the halibut, have some more tomatoes.
This Italian course is all about protein. You’ll enjoy seafood and meat options here, and we’ve chosen halibut with our Boston Winery Pinot Noir! This wine is light enough to be paired with fish, and halibut is hearty enough to enjoy with red wine.
Shave lemon zest onto skinless, boneless halibut fillets salted and peppered. Drizzle the fillets with olive oil and cook on a medium-high grill for about 5 minutes, flipping occasionally.
In a medium bowl, combine 2 lbs of mixed sliced heirloom tomatoes, ½ cup of sliced and drained hearts of palm, ¼ cup of olive oil, and toss with 2 tbsp of lemon juice. Add salt and pepper to taste.
Toss basil into tomato salad and serve over halibut with a full glass of Boston Winery Pinot Noir!
Dolce: Tomato Compote with Pound Cake and Ricotta and Bread and Roses Rosé
Did you think we were going to skip dessert? No way! Technically, tomatoes are a fruit, and you know, fruit pairs with dessert, and dessert pairs well with our Bread and Roses Rosé! Our rose has grenache, adding a touch of sweetness to balance the acidity of the tomatoes and balsamic of this dessert.
Cook cherry tomatoes down with sugar creating something like a jam.
Add basil or a splash of balsamic vinegar.
Stir sugar with ricotta in a separate small bowl.
Cut your pound cake into pieces and top with tomato compote and your sweetened ricotta.
Pour a full glass of Bread and Roses Rosé and enjoy your dessert course!
We’ve given you all the ingredients to enjoy your best Italian course dinner featuring tomatoes and Boston Winery Wine. All that’s left to do is to choose guests to invite to enjoy and Mangia!
**These recipes were taken from an article published by Bon Appétit.com, and there are more tomato recipes if you’d like to discover more!
