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Tomato pairings

  • Chef Tracey Shepos Cenami, left, prepares a pasta with peaches, tomatoes, spicy globe basil, fresh cheese and olive oil at the Kendall-Jackson Wine Center on Tuesday, July 30, 2013. (Conner Jay/The Press Democrat)

In the summer, a vine-picked, perfectly ripe tomato can hold its own on a plate with a simple splash of olive oil and a sprinkle of salt.

But it becomes even more interesting when it tangos with dance partners that know how to complement and underscore its rich, tangy flavor.

What grows together, goes together. Think tomatoes with corn, tomatoes with salmon, or tomatoes with watermelon - all foods that are harvested or caught in the same season - and you've got a few matches made in heaven.

Summer Tomato Ideas

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For more inspiration, we turned to the Kendall-Jackson Wine Estates culinary team, who are currently serving up tomatoes at the tasting room and on the menu of their new dining venture, Partake in Healdsburg.

The crew at Kendall-Jackson is getting ready to host the 17th annual Heirloom Tomato Festival on Sept. 28, when they will unveil the renovated tasting room, new kitchen and redesigned gardens at the Kendall-Jackson Wine Estate and Garden in Santa Rosa.

Using that garden as his inspiration, Kendall-Jackson Executive Chef Justin Wangler came up with four perfect tomato pairings, including a mambo with some meat, a foxtrot with fruit, a Viennese waltz with a vegetable and a cha cha with a sugary treat.

Some of these pairings are classics, while others are more adventurous. Either way, they bring out the best in this season's bounty of love apples.

When you think of steak and tomatoes, think of the yin-yang symbol, with opposites in texture (chewy, soft) and temperature (hot, cold) complementing each other perfectly.

"It's a classic pairing," Wangler said. "And I like the way the juices of the steak blend with the juices of the tomato."


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