Tomato Week highlights the use of heirloom tomatoes in various recipes, focusing on the creation of a delicious, umami-packed sauce made from cooked-down tomatoes. The sauce is enriched with spices and aromatics, exemplifying the sweet-tart-savory qualities that deepen as the tomatoes reduce. This versatile sauce pairs well with steak, chicken, and eggplant, allowing for multiple summer meal options. The detailed preparation includes selecting spices, cooking techniques, and the proper use of fresh ingredients, ensuring an elevated summer dining experience.
Cook cumin seeds and fennel seeds in olive oil until fragrant for about a minute. Add thinly sliced serrano chile or jalapeño and grated ginger to enhance the flavor profile.
Combine halved cherry tomatoes, sherry or red wine vinegar, sugar, and kosher salt in the pan. Cook until the tomatoes burst and soften slightly, developing rich sweet-tart flavors.
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