Heirloom tomato and Cambozola 'mac and cheese'

Chef Mark Stark
Stark Reality Restaurants, Sonoma County

Here’s a summertime dilemma: what to do with those extra heirloom tomatoes. Chef Mark Stark provides a delicious solution. It’s not a true baked macaroni and cheese, he says, “but just as tasty and much quicker.”

Ingredients

2 cups large-diced heirloom tomatoes
Kosher salt and fresh ground black pepper, to taste
1 tbsp. butter
1 tbsp. extra virgin olive oil
2 cups fresh bread cubes
1/2 lb. cavatappi pasta
2 cups heavy cream
4 to 6 leaves fresh basil
4 oz. fontina cheese, grated
4 oz. Cambozola cheese, diced

Instructions

Toss diced tomatoes with a couple pinches of kosher salt. Place in a small strainer over a bowl to purge excess tomato water; reserve strained liquid.

Meanwhile, make topping by melting butter with olive oil. Toss with bread cubes and season with salt and pepper.

Bake in a 350-degree oven on a sheet pan, stirring occasionally until golden brown and crispy, about 10 minutes. Remove and let cool.

When cool, place in a plastic bag and crush into oatmeal-sized crumbs with a rolling pin or the bottom of a heavy pan; reserve.

Cook pasta according to package instructions. Drain but don’t rinse. Return pasta to the pot used to cook it.

Add cream and tomato liquid and simmer until cream is reduced by half. Stir in drained tomatoes. Tear basil into bite-sized pieces and add to pasta. Season with salt and pepper and heat through. Remove from heat.

Add cheeses and stir just until melted. Place in serving dishes, top with toasted bread crumbs and serve.

Serves 4