Plum Tomatoes with Pecorino Recipe

Petites Tomates au Pecorino

[Plum Tomatoes with Pecorino]

The last tasty plum tomatoes of the season, a piece of pecorino cheese your parents brought back from their Florence getaway (oh how well they know you), five minutes of preparation, and here’s a pretty and tasty little appetizer to bring to your neighbor-friends’ place when invited for the apéro (pre-dinner drink).

Watch as people wonder how to approach the tomato quarters, venture two tentative fingers, pick one up delicately, realize the quarters are really attached together, reconsider their strategy and grab the four quarters together, lift their hand and pop the whole thing into their mouth quickly, to avoid droplets of tomato juice and olive oil. Watch as they appreciate the sweet freshness of the tomato, the flattering company of the olive oil and parsley, and the sharp contrast of the pecorino.

When there are no tomatoes left, watch how they take little bites of bread and mop the shadow of the dish, a delicious mixture of olive oil, tomato juice, parsley and pecorino.

Watch and smile, but don’t forget to do just the same as they, before it’s all gone.

Petites Tomates au Pecorino

– 500 g plum tomatoes
– 40 g pecorino cheese
mushroom salt (substitute regular salt)
– a small handful of flat-leaf parsley
– freshly ground pepper
– balsamic vinegar
– olive oil

Rinse and dry the tomatoes and parsley. Cut each tomato in quarters without cutting all the way through, so that the quarters still hold together. Transfer them onto a large plate, arranging them close together and prettily.

Pour a little olive oil and balsamic vinegar all over, sprinkle with salt and pepper. Grate the pecorino thickly, and sprinkle on the tomatoes. Separate the little leaves of parsley from the sprigs, and distribute them evenly over the tomatoes. Let sit for about an hour if possible before serving.

  • Hi Clotilde,
    Looks very good. Pecorino is also very good with “feves fraiches” (fava beans or broad bens)
    Have a good week-end.

  • christoph

    Salut Clotilde,
    tomatoes are our regular feed at the moment, since the tomatoes on our balcony are finally ripe and we can enjoy our own harvest of “tomates cerises de St. Jaques”. Sometimes we use instead of herbs some rosted sheets of Nori-alges which were crunched and spread over the tomatoes with olive oil, aceto, a pinch of sugar and not to forget the “fleur du sel”.

  • Wow, looks lipsmackingly goood! I’m from Singapore and good cheese is not exactly that easy to get over here, rather costly too… which is sad..

  • simka

    It makes me hungry! I love your recipes and the pictues you take to go with them – so inspiring. I’ll defiintely make this soon – thanks!

  • Jen

    I worked at a vegetarian restaurant for over a year and a half, and now I’m at college. One of my friends from work told me about your site, and I started reading it a couple of days ago… good lord. I was close to tears and clutching my stomach, which my roommate found hilarious. The meal plan is so bad at college, and what I wouldn’t do for some real food! We used to sit at work after the shift and eat tomatos with red onions and feta cheese and all the things you listed, and it was heaven. The tomatos were straight from the garden out back and like delicious heaven. I miss good food so so so much.

  • catherine

    Petites tomates au pecorino, fromage italien me parait delicieux.
    Surtout, les tomates se marient bien avec le pecorino caractérisé par une pâte dense, claire et un peu granuleuse.

  • Sifi

    Hello Clotilde-
    Your site is delightful. I am writing from San Francisco and we are awash in tomatoes right now. It’s bliss. I would make these just as you do, saving the basil and red wine vinegar for panzanella the next night! Of course, you could always add a little surprise to your elegantly simple preparation: sprinkle on a handful of roasted pine nuts. They LOVE to bathe in balsamic vinegar– if it is the good stuff.
    Thanks, and good health to you.

  • Penny

    Thank you – being spring, my tomato plants are only just in flower, so I’ve got a while to contemplate the pleasures of this dish…..Pecorino is ALWAYS available in my fridge – I consider it indispensible in my life, so it’s only the wait for the gorgeous, rosy, vine ripened tomatoes……….
    Keep up the wonderful news letter.

    Penny Bond

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