We asked three local chefs for simple recipes for fresh tomatoes.
Tim Wiechmann of T.W. Food serves sliced tomatoes with a marmalade made from tomato trimmings (rounded ends of tomatoes, for instance, and the stems), which he simmers with olive oil, onion, and herbs, then purees and strains. David Punch of Ten Tables likes to sprinkle tomatoes with salt, of course, and orange rind, cracked black pepper, and olive oil. He adds white anchovies and fried croutons. Punch calls it "sort of a panzanella," the classic Italian salad. At home, says Tony Maws of Craigie Street Bistrot, he keeps it very basic: a great tomato, plus fleur de sel and a drizzle of Banyuls vinegar, from the south of France. - J.B.
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