Add onion and cook, stirring often, until soft but not brown, 6–8 minutes. Heat oil in a large skillet over medium heat. Tablespoons Kosher salt, freshly ground pepper Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.Ĥ cups Sun Gold or cherry tomatoes, halved Serve panzanella topped with pickled shallot. Let croutons cool slightly, then discard garlic.Īdd arugula and croutons to bowl with tomato mixture season with salt and pepper and toss to combine. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.īake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil season with salt and pepper. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.Īdd tomatoes and their juices to dressing and gently toss to coat. Whisking constantly, gradually add oil whisk until combined.
Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Meanwhile, place tomatoes on a large rimmed baking sheet season with salt and let stand 15 minutes. We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.ģ 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedgesĤ cups torn 1 1/2-inch pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)ħ tablespoons extra-virgin olive oil, dividedĬombine shallot and vinegar in a small bowl season with salt and pepper and toss to combine. And in our August issue, chef Michael Anthony from NYC’s Gramercy Tavern came up with amazing ways to use tomatoes, from simply poaching them in garlicky oil to using sweet little Sun Golds to make a warm, spicy sauce. They’re lost in tomatoland.Īs much as we all like to imagine ourselves in next to a pool filled with tomatoes, diving in, there is some virtue to actually using them in cooking.
#UNION SQUARE VEGETABLE PEELER SKIN#
Talk to a tomato lover about high tomato season, when the sun’s fully saturated each fruit and you can smell the ripeness coming off the skin from two feet away, and prepare for a lull in the conversation: for a moment, the tomato lover can’t even remember where they are, or who they’re talking to.
#UNION SQUARE VEGETABLE PEELER PORTABLE#
T hese vegetable peelers are made of quality 304 stainless steel blade and soft rubber finger grip, durable and sturdy to use, wear-resistant and rust proof, lightweight and portable to peel, good material can serve you long time.9 TOMATO RECIPES BY GRAMERCY TAVERN CHEF MICHAEL ANTHONY No-slip and cut incident: It has a strong yet flexible grip that will adjust to your finger size so you can hold it securely while cutting.Įrgonomic finger grip: the finger grip is made of rubber material, nicely fits the shape of your hand, offer you soft and comfortable gripping experience, enable you to peel in comfort without worrying of dropping the peeler or accidental slips.Simply, wear the blade finger peeler and start shredding the skin (of the veggie or fruit :p) like a pro! Handy kitchen tool: This vegetable fruit peeler will let you prepare the ingredients in no time.Safe cutting: The holder and cutter are separated, allowing you to keep a safe distance between the blade and your finger.
Palm vegetable peeler that fits perfectly: It has an ergonomic design that fits the two fingers perfectly and can be used to peel an apple, cucumber, zucchini, potato, orange, carrot, peach, etc.So, get this finger protector to start your happy and cut-free kitchen journey.
Moreover, it provides a comfortable grip for holding even small fruits or vegetables. This sharp blade finger peeler will protect your hands from any painful cuts or bumps while preparing your favorite dish.
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