2 pints cherry tomatoes
3 ounces of extra virgin olive oil
3 ounces of barley malt (available at Whole Foods Market)
10 sprigs of fresh thyme
Wash the tomatoes and cut them in half. Mix the oil and malt together and toss with the tomatoes, cover with thyme sprigs, and roast at 350° for 20–30 minutes. Set aside.
5 pounds of Roma tomatoes
5 ounces of brown sugar
2 ounces of soy sauce
Make an “x” with a small knife on the bottom of the tomatoes. Blanch the tomatoes in boiling water until the skin starts to peel off. Then shock the tomatoes in a bowl of ice water before peeling and seeding them. Dice the tomatoes small and add soy and sugar. Cook on low until almost all of the liquid has evaporated.
Mix the bruschetta and tomato jam together and serve with toasted crostini.
When Chef Zumpano is looking for premium produce, he just heads across the street to the Amidei Mercatino for the freshest selection of fruits and vegetables. In fact, a number of items on the menu are inspired by the chef’s finds on his daily trips to the market.
Market House on the Square is located at 655 Forest Avenue in Lake Forest. To make reservations or for more information, call 847-234-8800, or visit their website at themarkethouse.com.
—Ann Marie Scheidler