ChezJK Celebration of Tomatoes: A Seven-Course Summer Dinner

Marinated Peeled Cherry Tomatoes

Removing the skins lets a light marinade season the tomatoes without masking their sweetness.

Ingredients

• 12 large ripe cherry tomatoes
• 1 1/2 tbsp extra-virgin olive oil
• 2 tsp rice vinegar
• 1/4 tsp fine sea salt, or to taste
• 4 food-safe edible flowers, optional

Instructions

1. Make a tiny shallow cross in the blossom end of each tomato. Blanch in boiling water for 10–20 seconds, just until the skins loosen, then transfer immediately to ice water.
2. Peel gently and pat dry. Toss with olive oil, rice vinegar, and salt.
3. Refrigerate for 1–3 hours, turning once. Let stand at room temperature for 15 minutes before serving.
4. Serve three tomatoes per person with a little marinade and an optional edible flower.

Chilled Tomato Soup

Ripe tomatoes and a little kombu broth give a clean, savory soup that stays distinct beneath the rich mousse.

Ingredients

• 1 1/2 lb very ripe red tomatoes, cored and chopped
• 1/4 cup cold unsalted kombu dashi
• 2 tsp rice vinegar
• 1 tsp gluten-free white tamari
• to taste fine sea salt

Instructions

1. Blend the tomatoes, dashi, vinegar, and tamari until completely smooth.
2. Pass through a fine sieve, pressing gently to extract the pulp but leaving skins and seeds behind.
3. Season with salt and refrigerate for at least 2 hours. Taste again cold; the soup should be vividly tomato-forward with a restrained acidic finish.
4. Divide approximately 1/2 cup among four small chilled bowls immediately before adding the mousse.

Notes

• Use unsalted kombu dashi made without wheat-containing seasonings. Add extra cold dashi only if the tomatoes produce an unusually thick purée.

Fresh Yuba Mousse

Fresh yuba gives the mousse a delicate soybean flavor, while softly whipped cream makes it light enough to spoon across the soup.

Ingredients

• 150 g plain fresh tender yuba, drained
• 3 tbsp cold unsweetened soy milk, plus more as needed
• 1/2 cup cold heavy cream
• 1/4 tsp fine sea salt, or to taste
• 1 tbsp finely sliced shiso or basil
• optional food-safe edible flowers

Instructions

1. Blend the yuba, soy milk, and salt until very smooth, scraping the blender repeatedly. Add soy milk a teaspoon at a time only as needed to make a thick, smooth purée.
2. Pass through a fine sieve if fibrous, then chill thoroughly.
3. Whip the cream to soft peaks. Fold one-third into the yuba to lighten it, then gently fold in the remainder.
4. Refrigerate for 1 hour. Spoon a broad layer over each chilled soup portion and finish with sliced herbs and optional flowers.

Notes

• Use tender fresh yuba rather than dried bean-curd sticks. This is a soft, spoonable mousse, not a set or molded preparation.

Tomatoes à la Grecque and Cucumbers

A briefly cooked aromatic dressing seasons the tomatoes, while raw cucumber keeps the course cool and crisp.

Ingredients

• 2 medium heirloom tomatoes, cut into wedges
• 1 medium cucumber, peeled and cut into thick oblique pieces
• 2 tbsp extra-virgin olive oil
• 3 tbsp dry white wine
• 1 tbsp lemon juice
• 1 small strip lemon zest
• 1/2 tsp coriander seeds, lightly crushed
• 1 small bay leaf
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 cup green and purple basil leaves
• optional food-safe edible flowers

Instructions

1. Combine the olive oil, wine, lemon juice, zest, coriander, bay, and salt in a small saucepan. Simmer gently for 4–5 minutes, then cool until barely warm.
2. Strain over the tomato wedges and marinate for 30 minutes, turning once without breaking them.
3. Lightly salt the cucumber just before serving. Arrange beside the tomatoes, spoon over a little dressing, and add basil and optional flowers.

Notes

• Do not simmer the ripe tomato wedges in the dressing; they should retain their shape and fresh texture.

Gently Pan-Seared Halibut Cheeks

A short, moderate-heat sear preserves the cheeks' delicate texture and leaves the fruit salsa in the foreground.

Ingredients

• 12 oz halibut cheeks, about 8 small cheeks
• 1 tbsp ghee
• 1/3 tsp fine sea salt
• to taste freshly ground white pepper

Instructions

1. Pat the cheeks thoroughly dry and season with salt and white pepper.
2. Heat the ghee in a nonstick or well-seasoned skillet over medium heat. Add the cheeks without crowding and cook for 2–4 minutes, until lightly golden underneath.
3. Turn and cook for another 1–3 minutes, depending on thickness, until the center reaches 145°F and separates into moist flakes.
4. Transfer immediately to warm small plates and top with the tomato-strawberry salsa.

Notes

• Check thin cheeks early and remove them individually as they finish; prolonged cooking makes them firm and dry.

Tomato and Strawberry Salsa

Strawberries echo ripe tomatoes' sweetness, while lemon and basil keep the combination savory and fresh.

Ingredients

• 1 cup mixed cherry tomatoes, halved or quartered
• 1/2 cup ripe strawberries, hulled and thickly sliced
• 1 tbsp extra-virgin olive oil
• 2 tsp lemon juice
• 2 tbsp torn green and purple basil
• 1 tbsp thinly sliced scallion greens
• to taste fine sea salt and black pepper

Instructions

1. Combine the tomatoes, strawberries, olive oil, and lemon juice 5–10 minutes before serving.
2. Gently fold in basil and scallion greens. Season with salt and pepper.
3. Spoon the chunky salsa and a little of its juice over the just-cooked halibut.

Pan-Seared Ribeye

A well-browned crust and rosy center make a rich centerpiece for the juicy tomatoes and creamy shell beans.

Ingredients

• 1 1/4 lb boneless Fatted Calf ribeye, approximately 1 1/2 inches thick
• 5 g kosher salt
• 1 tbsp ghee
• to taste freshly ground black pepper

Instructions

1. Salt the steak all over and refrigerate uncovered for at least 1 hour or overnight. Pat dry before cooking.
2. Heat a heavy skillet over medium-high heat, add the ghee, and sear the steak for 2–3 minutes per side until deeply browned. Briefly sear the fat edge.
3. Reduce the heat to medium-low and continue cooking, turning every minute, until the center reaches 125–128°F for medium-rare, usually another 5–12 minutes depending on thickness.
4. Rest on a board for 10 minutes; the temperature should rise to roughly 130–135°F. Add black pepper and slice across the grain.
5. Divide among four plates and spoon the blistered tomatoes over the meat.

Notes

• The rosy center matches the pictured doneness. For USDA guidance, cook whole-cut beef to 145°F and rest at least 3 minutes.

Blistered Cherry Tomatoes with Garlic and Basil

Quick blistering turns some tomatoes into a loose pan sauce while leaving others whole and juicy.

Ingredients

• 12 oz cherry tomatoes
• 2 tsp ghee
• 2 garlic cloves, thinly sliced
• 1 tsp red wine vinegar
• 2 tbsp torn basil
• to taste fine sea salt and black pepper

Instructions

1. Heat the ghee in a wide skillet over medium-high heat. Add the tomatoes in one layer and leave undisturbed for 2 minutes.
2. Shake the pan and cook for another 3–4 minutes, until blistered and beginning to split.
3. Lower the heat, add the garlic, and cook for 1 minute without burning it.
4. Stir in the vinegar, salt, pepper, and basil off heat. Spoon over the sliced ribeye with the tomato juices.

Fresh Cranberry Beans

Fresh shell beans cook to a creamy texture without soaking and provide a quiet, earthy counterpoint to the tomato courses.

Ingredients

• 2 cups fresh shelled cranberry beans, from approximately 1 1/2–2 lb pods
• 3 cups water, plus more as needed
• 1 small garlic clove, lightly crushed
• 1 bay leaf
• 1/2 tsp fine sea salt, plus more to taste
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon juice

Instructions

1. Put the beans, water, garlic, bay, and salt in a saucepan; the water should cover the beans by about 1 inch.
2. Bring to a boil, boil for 10 minutes, then lower to a gentle simmer. Cook for another 15–30 minutes, until completely tender and creamy inside, adding hot water as needed.
3. Discard the bay and garlic. Drain off excess liquid, leaving a few spoonfuls to keep the beans moist.
4. Fold in the olive oil and lemon juice, adjust salt, and serve warm.

Notes

• Fresh cranberry beans lose most of their pink mottling during cooking. Add lemon only after they are tender.

Roasted Summer Vegetable Medley

Roasting the vegetables with space around them develops browned edges rather than a watery mixed sauté.

Ingredients

• 1 small Japanese eggplant, cut into 3/4-inch rounds
• 1 small zucchini, cut into thick rounds
• 1 small red onion, cut into wedges
• 1 sweet Italian pepper, halved and seeded
• 4 large scallions, trimmed
• 2 1/2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1 tsp sherry vinegar
• to taste black pepper

Instructions

1. Heat the oven to 425°F. Toss the eggplant, zucchini, onion, and sweet pepper with 2 tablespoons oil, the salt, and black pepper.
2. Spread in a single layer on a large sheet pan. Roast for 25–35 minutes, turning once, until browned and tender.
3. Toss the scallions with the remaining oil and add to the pan for the last 12–15 minutes. Remove individual vegetables as they become tender.
4. Sprinkle with sherry vinegar before serving beside the steak and beans.

Slow-Roasted Heirloom Tomatoes with Cowpricious Cheese

Low heat concentrates the tomatoes without drying them out; thin cheese shavings add a salty, savory finish.

Ingredients

• 1 1/4 lb mixed heirloom tomatoes, cut into 3/4-inch-thick slices or wedges
• 2 tbsp extra-virgin olive oil, plus a little for finishing
• 1/3 tsp fine sea salt
• 2 oz Achadinha Cowpricious cheese, thinly shaved
• to taste freshly ground black pepper
• optional food-safe edible flowers

Instructions

1. Heat the oven to 250°F. Arrange the tomatoes in one layer on a parchment-lined rimmed sheet pan.
2. Drizzle with olive oil and season with salt. Roast for 1 1/2–2 hours, until the edges wrinkle and the flesh is concentrated but still supple and juicy.
3. Let cool to warm or room temperature. Lift carefully onto small plates.
4. Shave the Cowpricious over the tomatoes just before serving. Finish with a little olive oil, black pepper, and optional flowers.

Notes

• Avoid roasting until leathery; these should remain soft enough to eat with a fork.

Roasted Stone Fruit

Brief high-heat roasting softens ripe fruit and caramelizes its edges without turning it into compote.

Ingredients

• 4 ripe but firm peaches, nectarines, or plums, mixed if desired
• 1 tbsp unsalted butter, melted
• 1 tsp lemon juice
• 1 pinch fine sea salt
• 2 tbsp small mint leaves or torn mint

Instructions

1. Heat the oven to 425°F. Pit the fruit and cut into large wedges.
2. Toss with melted butter, lemon juice, and salt. Arrange in a single layer in a shallow baking dish.
3. Roast for 12–18 minutes, until tender and lightly browned at the edges but still holding its shape.
4. Gently coat the warm fruit with the honey-tomato glaze. Divide among bowls and finish with mint and whipped ricotta with lemon kefir.

Notes

• Use the shorter cooking time for plums and very ripe peaches.

Honey-Tomato Glaze

Tomato acidity balances honey and links the dessert to the savory courses without overwhelming the stone fruit.

Ingredients

• 10 oz ripe sweet red or golden tomatoes, chopped
• 2 tbsp honey
• 1 tsp lemon juice, plus more to taste
• 1 pinch fine sea salt

Instructions

1. Blend the tomatoes and strain through a fine sieve into a small saucepan.
2. Add honey and salt. Simmer gently for 15–20 minutes, stirring frequently toward the end, until reduced to approximately 1/3 cup and glossy enough to lightly coat a spoon.
3. Stir in lemon juice. Taste for a balance of tomato, honey, and bright acidity.
4. Spoon over the roasted fruit, using enough to glaze rather than flood it.

Notes

• If reduced too far, loosen with a teaspoon or two of water. Tomato sweetness varies; adjust the honey only after reducing.

Whipped Ricotta with Lemon Kefir

Ricotta provides body while tangy kefir and lemon keep the topping fresh against the honey-glazed fruit.

Ingredients

• 3/4 cup whole-milk ricotta, drained if wet
• 2 tbsp plain unsweetened dairy kefir
• 1 tsp finely grated lemon zest
• 1 tsp honey
• 1 pinch fine sea salt
• 1/4 cup cold heavy cream

Instructions

1. Process the ricotta, kefir, lemon zest, honey, and salt until smooth and creamy.
2. Whip the cream to soft peaks and fold into the ricotta mixture.
3. Chill for at least 30 minutes, then spoon generously over the warm, not piping-hot, glazed stone fruit.

Notes

• The topping should hold a soft mound. If the ricotta is loose, drain it in a fine sieve before blending rather than adding extra cream.

Overall Timing / Workflow

Most components can be prepared ahead, leaving only fish, steak, and blistered tomatoes for the final cooking window.

Instructions

1. The day before, salt the ribeye, make the honey-tomato glaze, and prepare the chilled tomato soup. Refrigerate each separately.
2. About 4 hours before dinner, roast the heirloom tomatoes at 250°F. Meanwhile, peel and marinate the cherry tomatoes, prepare the yuba mousse, and whip the ricotta topping. Refrigerate all chilled components.
3. About 2 hours before dinner, cook the cranberry beans. Cool promptly if not serving soon, then refrigerate in their cooking liquid. Prepare the à la grecque dressing, marinate its tomatoes, and cut the remaining vegetables and fruit.
4. About 1 hour before dinner, remove the slow-roasted tomatoes from the oven and raise it to 425°F. Roast the vegetable medley. Keep it warm briefly or serve warm-room-temperature.
5. Serve the marinated cherry tomatoes, then the chilled soup with mousse, followed by the tomato-cucumber course. Assemble each just before it goes to the table.
6. Before the fish course, mix the salsa and pan-sear the halibut. Serve immediately.
7. For the steak course, gently reheat the beans in a little cooking liquid. Sear and rest the ribeye; blister the tomatoes while it rests, then slice and plate with the beans and vegetables.
8. Serve the slow-roasted heirloom tomatoes with freshly shaved cheese after the steak. Roast the stone fruit during this course, warm the glaze, and finish dessert with the chilled ricotta topping.

Notes

• For easier hosting, complete the soup, glaze, beans, and slow-roasted tomatoes the previous day. Keep perishable foods refrigerated until needed rather than holding them through the entire dinner.

Plating

Small portions and clear separation let each tomato preparation taste distinct across a long dinner.

Instructions

1. Use small plates for the opening tomatoes, with three peeled tomatoes grouped in the center and only a little marinade.
2. Serve the soup in chilled shallow bowls, with a broad spooned layer of yuba mousse and herbs gathered along one side.
3. Keep the à la grecque tomatoes and cucumber in separate clusters, connected by basil and a little dressing.
4. Arrange two small halibut cheeks per plate and drape the chunky strawberry-tomato salsa over and around them.
5. Fan the ribeye slices across warm plates, spoon blistered tomatoes over the meat, and place the beans and roasted vegetables alongside.
6. Serve two or three slow-roasted tomato pieces per person with broad, delicate cheese shavings.
7. Mound glazed fruit in small bowls and add a generous spoonful of whipped ricotta, with mint tucked around the fruit.

Notes

• Use only flowers sold or grown specifically for eating; omit florist flowers.

Leftover Path

Separating raw tomato preparations, cooked proteins, and dairy preserves their texture and makes the leftovers useful.

Instructions

1. Refrigerate perishable leftovers within 2 hours of cooking or service in shallow covered containers. Keep fish, beef, beans, vegetables, raw tomato preparations, and dairy toppings separate.
2. Use the soup, marinated tomatoes, tomato-cucumber salad, and strawberry salsa within 1–2 days. Blend leftover savory tomato preparations into a fresh chilled soup if their texture softens.
3. Use cooked halibut within 1–2 days for best quality, either cold with leftover salsa or gently reheated. Use steak within 3–4 days; thinly sliced cold steak works well with tomatoes and beans.
4. Use cooked beans and roasted vegetables within 3–4 days. Warm together with a splash of water and finish with lemon and herbs.
5. Keep yuba mousse and whipped ricotta refrigerated and use within 2 days. Store roasted fruit separately for up to 3 days and honey-tomato glaze for up to 4 days.
6. When reheating cooked leftovers, heat to 165°F. Freeze beans in their cooking liquid or plain tomato soup for up to 2 months; do not freeze the mousse or finished ricotta topping.