Recipe: Marinated Tomatoes
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Chef/owner Shelly Williams shares the recipes of some of Haven’s tastiest offerings with Rural Intelligence readers.
Summer is the best time for tomatoes hot off the vine, but with today’s modern growing methods, hot house tomatoes are tastier than ever, which means using them for cooking at any time of year is now an option. In this recipe, a simple marinade heightens the flavors of these winter tomatoes and gives us an opportunity to use the grill (or a good grill pan) in the winter. Pair these tomatoes with grilled herb chicken, fish or even tofu for an easy weeknight dinner. Haven serves them year round with everything from omelets to salads to sandwiches. The snow may still be here, but that doesn’t mean you can’t enjoy the wonderful flavors of summer.
Makes 2 cups
8 oz grape tomatoes, halved
2 tbs extra-virgin olive oil
1 tbs drained capers, coarsely chopped if large
1 tbs sherry vinegar
2 tsp lightly chopped fresh thyme
½ tsp minced garlic
Kosher salt and freshly ground black pepper
Mix first six ingredients together in a small bowl. Season to taste with salt and pepper. Serve immediately. Store unused portion in refrigerator.