9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
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For many farmers, this year’s growing season was terrible: early warmup, late frost, heat wave, and punishing drought. But the tomato plants loved the hot weather and the drought meant that the tomatoes were not overwatered. Too much rain and the tomato plants mold. The tomatoes this year are the best I have ever tasted. I am trying not to waste a single tomato.

My favorite new tomato tool is a tomato divider, which cores and cuts the tomatoes with one fell swoop. The blades have a fine serration, which cuts tomatoes with ease.


Here are links to our favorite tomato recipes:

Tomato Chutney

Tomato-Goat Cheese-Cucumber Salad

Raw Tomato Sauce on Homemade Pasta

Tomato Soup with Coconut Milk

Tomato Bruschetta

Green Tomato Gratin

Tomato Ketchup

So I am looking for new tomato recipes to use up the abundance. Here is an adaptation of a classic from Julia Child’s Mastering the Art of French Cooking. I know people who profess not to like tomatoes; I think it’s because they have not ever had the pleasure of a delicious tomato. Tomatoes taste delicious if they are heavily salted, then let the tomatoes sit to draw out the excess water, then squeezed. Removing the excess water from the fresh tomatoes produces a delicious taste.

Tomatoes Provencal

  • 12 medium tomatoes
  • salt
  • 1 cup fresh breadcrumbs
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped fresh thyme
  • freshly-ground black pepper to taste
  • 1/4 cup extra-virgin olive oil

Cut off the tops of the tomatoes and gently squeeze to remove some of the juice inside. Liberally salt the tomatoes and let sit for 30 minutes. Squeeze again to remove more of the water. Place on a sheet pan or baking dish.

In a bowl, mix together breadcrumbs, shallots, garlic, herbs, pepper, and olive oil. Divide the topping among the tomatoes. Bake at 400 degrees for 15 minutes. Serve warm.