Best 4 Tomatorita Recipes

TOMATOES AND BURRATA

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

TOMATO BURRATA BITES

Steps:

• Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
• Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.

CATHERINE SCORSESE'S PASTA SAUCE

Steps:

• In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
• In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
• In a small bowl, soak the bread crumbs in the milk until softened.
• In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
• Use about 2 cups of sauce for each pound of pasta.

TOMATORITA

Steps:

• Cut the tops off the tomatoes. Using your fingers or a melon baller, scoop out and discard the seed packets and then dig out the juicy meat of the tomatoes. Put the tomato flesh and any collected juices in a drink shaker or pitcher. Liquefy the flesh by breaking it up with a spoon. There should be a total of 1 1/2 cups of tomato juice.
• Add the tequila, Grand Marnier, orange juice and salt. Shake or stir vigorously.
• Spread the yogurt, black pepper and kosher salt on 3 separate plates. One by one, dip the rims of six wine glasses, goblets or martini glasses in the yogurt, the pepper and the salt. Divide the tomatorita mixture among the six glasses and serve immediately.