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The Tremendous Tomato: Plating Techniques

Tomatoes are one of the world’s most versatile foods, delicious all by themselves when freshly picked—as well as in flavorful recipes that are streamlined and simple. There are marvelous varieties of tomatoes, and they offer up a rainbow of flavors, textures, and colors on the plate.

Here are just three ways to use them, including one in the glass.

At the Bar: Tomato Water Martini

The better the tomatoes, the better the martini. Add equal parts gin or vodka to tomato water, stir on ice, and serve in a chilled glass. A pinch of salt goes a long way. Perfect!


Fine Dining: Tomato with Parmesan and Shiso

This is one of Chef Jamie Simpson’s favorite tomato dishes. Ingredients are simple—peeled tomato, tomato water dashi, parmesan, sesame oil, and shiso—and, in combination, you have a dish that celebrates texture, acidity, and versatility.

Country Club Dining: Tomato Marmalade Flatbread

Pairing Momotaro Japanese Tomato Marmalade with flatbread, hot cheese, and basil, Chef Jamie created an offering that includes the flavors of lemon and anise (in the marmalade) with traditional tastes for a marvelous dish.

More About Tomatoes


The Chef’s Garden offers farm-fresh tomatoes in numerous varieties, so you can find exactly what you want and and need for your unique dish:



We hope you enjoyed this installment of plating food techniques!


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