Chattanooga Times Free Press

Sauce gives tomato salad flavor boost

While the window for delicious local tomatoes is closing, it’s still possible to get some good homegrown varieties at the market or, if you’re lucky enough, from your garden.

So while they are still available, you may be enjoying your last mouthwater­ing BLT of the season or a thick juicy slice on a burger.

This recipe I found in The New York Times, however, makes for a delicious side dish to any entrée you have planned.

As with most recipes I see online from various sources, I tweak them and often substitute the called-for ingredient­s to whatever I have handy. Such is the case for the Times’ tomato salad which calls for grape tomatoes — or Tommy Toes as they’re often called — rather than diced tomatoes. It’s near impossible to get a vinaigrett­e to cling to grape tomatoes, and they certainly don’t absorb any of the flavors. This is where diced beefsteaks do a better job. They may not look quite as pretty, but the end result is so much more flavorful..

Let this be a framework for experiment­ing with your own version of combining tomatoes and sesame oil. The salad goes especially well with seafood, particular­ly seared or grilled salmon or tuna. And not only will it add beautiful color to the plate, the Asian flavors mix beautifull­y with tomatoes.

So while the last of the season’s tomatoes still cling to the vine, give this salad a try. The dressing will even make a winter tomato taste better.

Asian Tomato Salad

1 1/2 pounds (3 to 4 medium)

tomatoes, cut into chunks 3/4 teaspoon kosher salt, plus

more to taste

1 tablespoon soy sauce

1 1/2 teaspoons toasted sesame

oil

1 1/2 teaspoons rice wine or

white vinegar

1/2 teaspoon sugar

Optional mix-ins: chopped cucumber, sliced shallots, avocado chunks, sesame seeds, fresh herbs

Place the chopped tomatoes in a colander resting over a bowl. Sprinkle with the salt. Let sit for 15-30 minutes. While the tomatoes are resting, whisk together the soy sauce, toasted sesame oil, rice wine vinegar and sugar in a serving bowl.

Lift the strainer away from the plate, and gently shake the tomatoes to remove excess liquid. Toss the strained tomatoes in the dressing, and mix gently with clean hands or a spoon. If you’re adding in chopped cucumber, sliced shallots or avocado, do so now. Wait to add sesame seeds or fresh herbs until just before serving.

Serve the salad right away, or let it sit out for a few hours at room temperatur­e, where the tomatoes will benefit from more time to soak up the dressing. Store tightly covered leftovers in the refrigerat­or for 2 to 3 days. If time allows, bring to room temperatur­e before serving again.

NEWK’S TURNS TEAL

Newk’s Eatery,

2380 Lifestyle Way, returns with its Newk’s Cares initiative, which raises crucial funds for ovarian cancer research.

Throughout September,

Newk’s locations will be tinted in teal to honor ovarian cancer awareness. Special signage, collectibl­e cups and donation ribbons will educate guests about the disease, and patrons will also have the option to contribute to the cause by donating $1, $3 or $5 at checkout. Online, Newk’s fans can purchase Newk’s Cares water bottles, with 10 cents from each bottle going to support ovarian cancer education and research.