You’re already spending an arm and a leg for those gorgeous heirloom tomatoes at the farmers’ market, so you might as well make the most of it.
Hold on to the fuzzy leaves, pesky seeds and more because chefs are making delicious things about these overlooked ingredients. Here’s what they’re doing:
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Tomato Leaves = Infused Oil
“The tomato’s tomato-ness, if you will, is most pronounced in the leaves,” says Joe Kindred, chef-owner of Kindred in Davidson, North Carolina. “They are not particularly pleasant to eat and, if you cook them, they lose that freshness and intensity.” So Kindred takes the leaves from early tomatoes and combines them with Castelvetrano olive oil. Right now, he’s drizzling the tomato oil on a scallop crudo with summer corn and tinkering with an anise hyssop-infused oil for the future.