WARM SUNGOLD
TOMATOES
AND FRESH CREAM
INGREDIENTS
- 10 oz sungold tomatoes, divided
- sea salt, olive oil, and black pepper,
to taste - 1 early girl or heirloom tomato, sliced
- 2 T opal basil
- 2 T lovage
- 1 T fresh oregano
- fresh cream
- basil buds, to garnish
DIRECTIONS
FOR THE JUICE:
Cut about 1/3 of the sungold tomatoes in half; push through a ne
sieve to yield 1/4 cup juice. Season juice to taste with salt. Set aside.METHOD:
Toss the remaining sungold tomatoes with olive oil to coat.
Sprinkle with salt and pepper. Set sliced early girl tomato aside.Add seasoned sungold tomatoes to a grill basket. Grill indirectly
over charcoal until they seem about to burst.Transfer sungold tomatoes to a mixing bowl and taste to check
seasoning. Toss with additional olive oil and half of the herbs.
Add to a shallow bowl with sliced early girl tomato.Pour the sungold juice over tomatoes in bowl. Spoon several
teaspoons of cream over tomatoes, and garnish with the
remaining herbs and basil buds.CARLO MIRARCHI
Inspired by childhood gatherings in his
grandmothers’ kitchens, award-winning
chef and Lexus Culinary Master Carlo
Mirarchi has built a coast-to-coast mini
empire rooted in elevated favorites. When
the COVID- 19 crisis hit, Mirarchi began
offering comfort in the best way he knows
how: partnering with Lexus and area
philanthropic organizations to prepare
and deliver meals to hospitals in New York
City. Doing so has enabled Mirarchi to keep
on his core staff, support his network of
purveyors, and give back to those on the
frontlines. “I’ve always been about the
fact that you’re only as good as your last
service,” the chef says—and these days, his
service is doing a lot of good.“ THE ROLE OF FOOD HASN’T CHANGED—WE’VE JUST HAD
TO ADAPT QUICKLY AND FIGURE OUT HOW TO GET FOOD
TO PEOPLE IN A WAY THAT SPEAKS TO THEIR NEEDS.”
— Carlo Mirarchi, Executive Chef and Co-Owner
of Roberta’s and Blanca.ADVERTISEMENT
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