Paleo meals

Hot and Naughty Tomatoes

These Hot and Naughty Tomatoes make a perfect quick and light snack or appetizer for any summer night! These can be enjoyed as a side, on a skewer, or as a salad topper. Feel free to try different types of tomatoes in this recipe (grape, plum, and many more!) or add other vegetables (like shallots or spinach) to complete this side dish. The Sriracha creates the heat in this recipe, and there is a lot of room for versatility here. Try this recipe with double the amount of Sriracha and add some cumin and hot pepper to really intensify the spice!
Serves 4

4 large tomatoes
2 tablespoons olive oil
1⁄4 cup (960 ml) white wine vinegar
1⁄4 teaspoon (20 ml) minced garlic
1 teaspoon (5 ml) Sriracha sauce
1⁄4 teaspoon (20 ml) ground ginger
Pinch salt and pepper
1 teaspoon clarified butter
1 green onion, finely chopped, for garnish

1. Cut tomatoes, from the stem side down, into four large slices. Place flat on a large plate and set aside.
2. Add olive oil, vinegar, garlic, Sriracha, ginger, salt, and pepper to a mixing bowl. Whisk vigorously until mixed well and frothy. Pour evenly over tomatoes on a plate. Turn tomatoes over a few times to coat on either side. Let tomatoes sit in marinade for a few minutes to absorb.
3. Melt the clarified butter in a large skillet over medium-high to high heat. Add tomatoes so they lay flat in the pan. (Cook in batches if necessary.) Sauté until the tomatoes start to brown and then flip. Wait until the bottoms brown, remove from heat, and serve hot. Garnish with green onion, if desired.

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• Essential Ingredients

Hot and Naughty Tomatoes are thick tomato slices marinated in a frothy Sriracha vinaigrette laced with garlic and ginger. A few minutes in the dressing turns them juicy, fiery, and glossy — perfect on skewers, over salads, or beside anything that came off the grill. This is a summer side dish with the heat turned all the way up.

Pro Tips

• Use tomatoes that are ripe but still firm so the slices hold their shape while they marinate.
• Whisk the vinaigrette until it is genuinely frothy — that emulsion clings to the tomato slices instead of pooling on the plate.
• Grape or plum tomatoes, halved lengthwise, work beautifully here and are much easier to thread onto skewers.
• For real bite, double the Sriracha and add a pinch of cumin and ground hot pepper to the dressing.
• Serve within an hour of marinating; they keep a day in the fridge but will soften and release more juice.

Frequently Asked Questions

How long should the tomatoes marinate?

A few minutes is enough — turn the slices two or three times so both sides take on the dressing. Much past an hour and the tomatoes start to go soft and watery.

Can I grill these tomatoes instead of serving them raw?

Absolutely. Grill the slices over high heat for about a minute a side, then marinate them while still warm so they drink up the vinaigrette. The char plays wonderfully with the Sriracha and ginger.

What should I serve Hot and Naughty Tomatoes with?

They shine on skewers at a barbecue, chopped into a salad, or spooned alongside grilled steak, chicken, or fish. They also perk up a plain lettuce salad instantly.

Are these tomatoes very spicy?

The Sriracha brings a warm, friendly heat rather than a hard burn. For heat-shy guests, start with half the Sriracha and let everyone add more at the table.

Recipe Card

Stav Kogan

Hot and Naughty Tomatoes

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 4 large tomatoes
• 2 tbsp olive oil
• 1 tsp Sriracha sauce
• 1 tsp clarified butter
• 1 green onion, finely chopped, for garnish
• Melt the clarified butter in a large skillet over medium-high to high heat. Add tomatoes so they lay flat in the pan. (Cook in batches if necessary.) Sauté until the tomatoes start to brown and then flip. Wait until the bottoms brown, remove from heat, and serve hot. Garnish with green onion, if desired.

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