Sungold Tomatoes by Chef Carlo Mirarchi
Thanks to Brandon Harman
Chef Carlo Mirarchi from Roberta’sthe new hotspot in Montauk, offers “summer in a bowl” with this simple recipe for Sungold tomatoes.
Sungold tomatoes from Carlo Mirarchi of Roberta’s
2 cups Sungold tomatoes
Maldon salt to taste
Extra virgin olive oil for searing
2 teaspoons (10 grams) raw cream
Leaves of 1 sprig of opal basil
Leaves of 1 sprig of lemon basil
Freshly cracked black pepper to taste
Juice half of the Sungold tomatoes and season the juice with a little salt. Go easy on the salt – the juice is delicious on its own and you don’t want to overshadow the flavor.
Let some Sungold tomatoes come to room temperature and cook very briefly in a preheated frying pan.
Try to just warm the tomatoes, but make sure to keep the skin intact.
Place the tomato juice in a bowl and top with the seared tomatoes.
Add drops of cream around the tomatoes.
Garnish with more Maldon salt, both basil and cracked black pepper.
~ This Sungold tomato recipe comes from Roberta’s, the popular Brooklyn pizza parlor that made its Montauk debut this summer. For more information, visit robertaspizza.com