Recipes for tomato season and the long days around it.
Viva il Pomodoro
The Menu Begins Below ↓Light the grill,
pour something cold.
Viva il Pomodoro
Our savory tomato jam is both sweet and savory, with a decadent undertone of Ceylon cinnamon that permeates the sweetness of locally grown tomatoes. An elegant everyday ketchup replacement and the secret to a better burger.
Off the grill
We make this every year. The patty learns the jam, the jam learns the bun, and the ketchup gets retired for the long weekend. Sweet tomato, Ceylon cinnamon, a quiet sweetness behind the salt.
Form the patties loosely over-mixed meat is dense meat. Char them hot. Spoon a heavy tablespoon of jam onto the brioche while the heat is still rising. This is the burger we cook on a back porch in late May, when the fireflies arrive earlier than the guests.
In a large mixing bowl, combine the meat, herbs, garlic, breadcrumbs, egg, salt, pepper, and 2 tablespoons of the tomato jam. Mix by hand or with a wooden spoon just until well blended over-mixed meat is dense meat.
Form into 4 to 6 patties, slightly larger than the buns (they shrink). Let them rest 10 minutes on the counter while the grill heats up.
Grill 2 to 3 minutes per side until cooked through and caramelized on the outside. (Or bake at 350°F for 20 to 25 minutes if the grill is not your friend.) Let them rest 2 minutes.
Toast the brioche buns. Spread a heaping tablespoon of tomato jam on the top bun. Place the patty on the bottom bun. Add bread & butter pickles. Close. Serve with cold beer or chilled Chianti and the potato salad from On the Side.
The burger that thinks it is a meatloaf, dressed by a jam that thinks it is summer.
— A note from the grill
The brunch classic, made with real passata instead of bottled mix.
Make a pitcher
The brunch classic, the Bella way. Built on Passata al Pomodoro instead of bottled mix, brightened with lemon and preserved lemon, and finished with a peperoncini-pimentón rim. Make a pitcher and let the morning go slow.
In a pitcher, stir together the passata, vodka, lemon juice, preserved lemon, Worcestershire, and a pinch of Peperoncini + Pimentón salt until blended.
Wet the rims of your glasses and dip in the salt. Fill with ice, pour over the Bloody Mary mix, and garnish with a celery heart and a Persian cucumber spear.
Warm potatoes in a honey-balsamic-mustard dressing, folded with sweet onions and watercress.
Dress it warm
Everyone has a potato salad. This is ours, a little more modern: warm Yukon golds tossed in a honey-balsamic-mustard dressing, then folded with sweet caramelized onions and peppery watercress.
Cook the potatoes in boiling salted water until tender and they break apart when pierced. Drain.
While the potatoes cook, whisk together the mayonnaise, honey, mustard, vinegar, oil, thyme, and salt. Toss with the potatoes while still warm so they soak up the flavor.
Gently fold in the caramelized onion antipasti and watercress. Taste and adjust.
Make-ahead, rich, and a quiet statement on any table.
Make it the night before
A make-ahead antipasto that does the work for you. Layered with our Fresh Basil and Sun-Dried Tomato pestos, chilled overnight, then inverted onto a platter and finished with pine nuts and basil. Rich, decadent, and a quiet showstopper next to a stack of crackers.
Blend the softened cheeses until smooth. Line a 9-inch loaf pan with dampened cheesecloth, leaving overhang. Spread 1/3 of the cheese, then the Basil Pesto, another 1/3 cheese, then the Sun-Dried Tomato Pesto, and a final layer of cheese.
Fold the cheesecloth over the top, wrap in foil, and refrigerate overnight (at least 8 hours).
Invert onto a platter, top with pine nuts and fresh basil, and serve at room temperature with crackers.
A new recipe each Tuesday, the occasional pantry secret, first word on classes and gatherings at the Store x Studio, and an unsolicited opinion on what to pour.
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