The recipe of Tomates d’Été au Fromage Bleu is a celebration of end-of-summer tomatoes, brilliantly simple yet incredibly delicious. It’s a dish that showcases the succulence of ripe garden tomatoes and marries it with the bold, savory punch of blue cheese. The technique is straightforward, and it’s a wonderful way to relish those last, glorious tomatoes of the season. Here’s a simplified version of this delicious dish:
Tomates d’Été au Fromage Bleu
Serves 4
Ingredients:
- 1 lb dried linguine or spaghetti
- 3 very large, ripe garden tomatoes
- Kosher salt
- 4 Tbsp olive oil
- 2 large garlic cloves, smashed and peeled
- 10-12 oz blue cheese, sliced
- Fresh herbs like basil, chives, and tarragon, chopped or torn for garnish
- Freshly ground pepper and flaky salt (such as Maldon or Fleur du Sel)
Instructions:
- Prepare the Pasta: Fill a large pot with 4 quarts of salted water and bring to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain and lightly coat with oil. Set aside.
- Prepare the Tomatoes: Slice the tomatoes about 1/2-inch thick and season both sides with salt and pepper.
- Cook the Tomatoes: Heat the olive oil in a wide skillet over medium-high heat. Once the oil shimmers, add the tomato slices in a single layer. Reduce heat to medium and sauté until they soften and release their juices, about 5 minutes. Turn the slices and add the smashed garlic to the pan. Cook for another 3 minutes.
- Add the Cheese: Top the tomato slices evenly with blue cheese slices. Cover the skillet and reduce heat to low.
- Final Touches: Once the cheese has melted well into the sauce, add 2 tablespoons of reserved pasta water and swirl the skillet to mix. Discard the garlic.
- Serve: Place mounds of pasta onto four plates. Top each with two tomato slices. Spoon a generous amount of sauce over the tomatoes and pasta. Finish with freshly ground pepper, flaky salt, and fresh herbs.
- Enjoy: Your Tomates d’Été au Fromage Bleu is ready to be savored!
Note: This dish works well with high-quality blue cheese like Gorgonzola, and you can use a bronze die-cut pasta that holds the sauce better.
Whether you’re looking to give your summer tomatoes a beautiful send-off or simply want a dish that’s effortlessly classy, this recipe is sure to impress.
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