Happy Tomato Season!

Savor summer’s crown-jewel produce with these light, flavor-packed dishes

Recipes by Caroline Chambers
Photographs by Helene Dujardin
Food Styling by Anna Hampton

Farmer’s Market Salad
(Serves 4)

1 (15-oz.) can low-sodium chickpeas
1 ½ Tbsp. olive oil
Kosher salt
1 tsp. dried dill
2 lb. mixed tomatoes (whichever look best at the market), cut into wedges
2 large peaches, thinly sliced
2 large ears of raw corn, kernels removed
1/2 cup basil, thinly sliced
2 Tbsp. extra-virgin olive oil
2 Tbsp. white balsamic vinegar
Freshly ground black pepper
1 avocado, quartered lengthwise

  1. Preheat oven to 400°F. Pour the chickpeas into a colander and rinse. Place several paper towels on top of each other on a rimmed baking sheet then shake off any excess water and pour chickpeas on top. Take another paper towel and rub the chickpeas until they are completely dry and have shed their skins. Discard the skins and the wet paper towels.
  2. Add olive oil and 1/8 tsp. salt to chickpeas and toss to coat. Spread into an even layer on the baking sheet with chickpeas touching as little as possible. Bake on the center rack for 20 to 30 minutes, until golden brown. Remove from the oven, sprinkle with dried dill and stir to coat. Let cool completely.
  3. Toss tomatoes, peaches, corn and basil with EVOO, vinegar, 1/2 tsp. salt and a pinch of pepper. Transfer to a platter and top with avocado quarters. Scatter chickpeas over top just before serving.

Nutrition facts (per serving): 373 calories, 17g total fat, 2.5g saturated fat, 0mg cholesterol, 501mg sodium, 53g carbohydrates, 12g fiber, 14g sugar, 9g protein

Creamy Tomato Pasta
(Serves 4-6)

1/3 cup extra-virgin olive oil
1 lb. cherry tomatoes
3 garlic cloves, minced
1/2 tsp. kosher salt
1 lb. whole-wheat rotini pasta
1/2 cup grated Parmesan cheese, plus more for garnish
1 Tbsp. fresh oregano leaves (or 1/2 tsp. dried oregano), plus more for garnish
1/4 tsp. freshly ground black pepper

  1. Warm oil in a large saucepan over medium heat. Add tomatoes and cook for 12 to 15 minutes, until all tomatoes burst and begin to break down. Add garlic and salt and continue cooking for 1 minute. Remove skillet from heat.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente (mostly soft with just a tiny bit of chew left to it). Drain, reserving 1 cup of the pasta cooking water.
  3. Transfer the tomato mixture, 1/3 cup of the reserved pasta water, Parmesan cheese, oregano and pepper to a blender and blend until smooth, for about 20 seconds. Taste and season with salt and pepper, if needed.
  4. Combine the pasta and tomato sauce in the saucepan and cook over low heat until pasta is tender and sauce clings to it. Add more of the reserved pasta liquid, if needed. Divide between bowls and garnish with more shredded Parmesan and oregano.

Nutrition facts (per serving, for 6): 406 calories, 16g total fat, 3g saturated fat, 8mg cholesterol, 340mg sodium, 52g carbohydrates, 7g fiber, 4g sugar, 12g protein

Halibut en Papillote
(Serves 4)

1/2 lb. heirloom tomatoes, finely chopped
1/4 cup extra-virgin olive oil
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
2 Tbsp. capers
1/4 tsp. kosher salt
4 (6-oz.) halibut filets
Freshly ground black pepper
8 thyme sprigs
2 large lemons, 1 thinly sliced into about 8 circles, 1 cut into wedges

  1. Preheat oven to 350°F. Toss tomatoes with a pinch of kosher salt in a colander. Shake the colander every few minutes then pat tomatoes dry with a paper towel (this will remove excess moisture).
  2. Meanwhile, warm the olive oil in a skillet over medium heat. Add the shallot and cook until softened, about 3 to 4 minutes. Add the garlic and cook for an additional minute, until softened and fragrant. Remove skillet from heat. Stir in the capers, tomatoes and salt.
  3. Lay 4 (15-inch) pieces of parchment paper flat on a working surface. Place 2 to 3 lemon circles down the center of each, with a halibut filet on top. Season with salt and pepper. Divide the tomato mixture evenly over each fish filet then top with 2 thyme sprigs each.
  4. Gather the parchment paper at the top of each filet and fold it down until you reach the fish. Now fold up each side around the fish and crease tightly so that it holds together as a pouch.
  5. Place fish packets on a rimmed baking sheet and bake for 15 minutes, until the packets are slightly puffed. Snip the parchment open with scissors (take caution with the steam) and serve with lemon wedges.

Nutrition facts (per filet): 309 calories, 16g total fat, 2g saturated fat, 85mg cholesterol, 632mg sodium, 4g carbohydrates, 0.5g fiber, 0.5g sugar, 32g protein

Tomato Galette
(Serves 6)

For the Crust:

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 tsp. kosher salt
8 Tbsp. butter, very cold, cut into 16 pieces
1/4 to 1/3 cup ice-cold water

1/2 cup grated aged cheddar cheese (about 2 oz.)
1/3 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup basil leaves, loosely packed, plus more for garnish
1/4 cup sundried tomatoes
1/4 tsp. Kosher salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground black pepper
1 lb. beefsteak tomatoes, sliced 1/4-inch thick
1 egg
Fresh thyme and basil leaves, for garnish

  1. Add the flours, salt and butter to a food processor and pulse 10 to 15 times, until the butter is the size of peas. Pour the water in slowly and continue pulsing until you have dough that sticks together when you pinch it.
  2. Gather the dough into a ball and place it between two large squares of parchment paper. Roll the dough into a circle about 12 inches in diameter. Don’t worry about getting the exact size or if it turns out to be more of an oval than a circle. The edges will be rough and uneven—that’s OK too. Place on a rimmed baking sheet and refrigerate for at least an hour.
  3. Preheat oven to 400°F. Wipe out the food processor. Add the cheeses, basil, sundried tomatoes, salt, garlic powder and black pepper and mix for 10 to 15 seconds, until combined.
  4. Take the crust out of the refrigerator and remove the top piece of parchment paper. Spread the cheese mixture over top, leaving a 1-inch border. Top with the tomato slices, overlapping them slightly. Fold the border of the crust over the tomatoes, crimping it tightly to seal the edges. Beat the egg with 1 tsp. water and brush over the crust.
  5. Bake for 25 to 30 minutes (keep the galette on the parchment paper when baking), until golden brown. Let cool for at least 5 minutes. Slice and serve garnished with sea salt, pepper, thyme and basil.

Nutrition facts (per serving): 347 calories, 19g total fat, 11g saturated fat, 85mg cholesterol, 472mg sodium, 29g carbohydrates, 4g fiber, 4g sugar, 11.5g protein

CHEF’S NOTE: A galette is a less-fussy version of a pie. Since it’s open-faced, it uses less dough—making it healthier as well.

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