TOMATO SLAB
Ciabatta and focaccia’s lovechild: A freeform bread hydrated by only the juice of summer’s best produce
Flavor Notes: Savory, earthy, concentrated umami
Crumb: A burnished crust, with an open and custardy crumb
Perfect for: Pan con tomat, dipped into sungold butter, ajvar, and the vehicle for as many cold-cuts as your heart desires
Wine Pairing: 2019 Podere Le Boncie “Le Trame”
Ingredients and Sourcing: Locke’s Mill Emmer Flour and Chalet Farm Magic Mountain Tomatoes
Why this bread:
The best way I could describe this bread is if ciabatta and focaccia had a baby.
Baked HOT and fast, it develops a gorgeous, burnished exterior that is balanced by a creamy, open crumb.
It is the epitome of a rustic bread; honest in its name, it is a slab of dough that bakes freeform, and is shaped gently so as to preserve all of its delicate craters of air.
Traditionally the liquid used in a slab dough is just water, and a touch of oilve oil. In the case of tomato slab, the liquid used is ONLY the juice of fresh Mountain Magic Tomatoes.
Rather than olive oil, we created a tomato oil by confining Sun-gold tomatoes in olive oil, to give the bread a layer of subtle roasted tomato flavor.
About The Tomatoes:
Mountain Magic Tomato
A small-fruited, indeterminate, fresh-market tomato
Dr. Randy Gardner, a long-time North Carolina State University professor, now retired, set out to create a disease-resistant, delicious tomato. In his career lasting more than 30 years, he has become affectionately known as the Tomato King because he’s responsible for developing over 20 tomato cultivars now widely available.
If you see a tomato variety with the preface Mountain, you can bet Dr. Randy Gardner had something to do with its cultivation. The Mountain Magic Tomato is just one of his many successes.
Ciabatta and focaccia’s lovechild: A freeform bread hydrated by only the juice of summer’s best produce
Flavor Notes: Savory, earthy, concentrated umami
Crumb: A burnished crust, with an open and custardy crumb
Perfect for: Pan con tomat, dipped into sungold butter, ajvar, and the vehicle for as many cold-cuts as your heart desires
Wine Pairing: 2019 Podere Le Boncie “Le Trame”
Ingredients and Sourcing: Locke’s Mill Emmer Flour and Chalet Farm Magic Mountain Tomatoes
Why this bread:
The best way I could describe this bread is if ciabatta and focaccia had a baby.
Baked HOT and fast, it develops a gorgeous, burnished exterior that is balanced by a creamy, open crumb.
It is the epitome of a rustic bread; honest in its name, it is a slab of dough that bakes freeform, and is shaped gently so as to preserve all of its delicate craters of air.
Traditionally the liquid used in a slab dough is just water, and a touch of oilve oil. In the case of tomato slab, the liquid used is ONLY the juice of fresh Mountain Magic Tomatoes.
Rather than olive oil, we created a tomato oil by confining Sun-gold tomatoes in olive oil, to give the bread a layer of subtle roasted tomato flavor.
About The Tomatoes:
Mountain Magic Tomato
A small-fruited, indeterminate, fresh-market tomato
Dr. Randy Gardner, a long-time North Carolina State University professor, now retired, set out to create a disease-resistant, delicious tomato. In his career lasting more than 30 years, he has become affectionately known as the Tomato King because he’s responsible for developing over 20 tomato cultivars now widely available.
If you see a tomato variety with the preface Mountain, you can bet Dr. Randy Gardner had something to do with its cultivation. The Mountain Magic Tomato is just one of his many successes.
Ciabatta and focaccia’s lovechild: A freeform bread hydrated by only the juice of summer’s best produce
Flavor Notes: Savory, earthy, concentrated umami
Crumb: A burnished crust, with an open and custardy crumb
Perfect for: Pan con tomat, dipped into sungold butter, ajvar, and the vehicle for as many cold-cuts as your heart desires
Wine Pairing: 2019 Podere Le Boncie “Le Trame”
Ingredients and Sourcing: Locke’s Mill Emmer Flour and Chalet Farm Magic Mountain Tomatoes
Why this bread:
The best way I could describe this bread is if ciabatta and focaccia had a baby.
Baked HOT and fast, it develops a gorgeous, burnished exterior that is balanced by a creamy, open crumb.
It is the epitome of a rustic bread; honest in its name, it is a slab of dough that bakes freeform, and is shaped gently so as to preserve all of its delicate craters of air.
Traditionally the liquid used in a slab dough is just water, and a touch of oilve oil. In the case of tomato slab, the liquid used is ONLY the juice of fresh Mountain Magic Tomatoes.
Rather than olive oil, we created a tomato oil by confining Sun-gold tomatoes in olive oil, to give the bread a layer of subtle roasted tomato flavor.
About The Tomatoes:
Mountain Magic Tomato
A small-fruited, indeterminate, fresh-market tomato
Dr. Randy Gardner, a long-time North Carolina State University professor, now retired, set out to create a disease-resistant, delicious tomato. In his career lasting more than 30 years, he has become affectionately known as the Tomato King because he’s responsible for developing over 20 tomato cultivars now widely available.
If you see a tomato variety with the preface Mountain, you can bet Dr. Randy Gardner had something to do with its cultivation. The Mountain Magic Tomato is just one of his many successes.