Tomato on Tomato

Chef notes

When I was younger, I hated raw tomatoes with a fiery passion. The fruit didn't appeal to me unless it was stewed or in ketchup form. It wasn't until I was in college, at Johnson & Wales University in Providence, Rhode Island, that my opinion drastically changed. I interned and eventually worked at a restaurant called Nicks on Broadway, where we served a local summer tomato with pickled elements. Initially, I was very skeptical, but when I tasted it, it blew me away with the brightness and textures that the tomatoes took on in the dish. This recipe is inspired by that experience and showcases tomatoes, an important West African ingredient, in a way that blends West African and New American techniques. It celebrates all that's great about the humble tomato. Tangy, robust, umami and savory are all of the flavor notes you'll pick up, plus a ton of crunch from the breadcrumb topping. My favorite time to make this dish is either when I'm in Ghana or when I'm stateside during the summer months, when tomatoes are most flavorful and juicy.