Why do big knobbly heirlooms get all the press? Their wee, unassuming cousins -- the pear and cherry tomatoes -- are brimming with sweet, juicy potential. For this contest, you must use fresh little tomatoes, but we leave the color and shape up to you.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
photo 1 of 12
What you'll need to make this dish: goat cheese, marjoram, egg, brown sugar, vermouth, ricotta and cherry tomatoes.
photo 2 of 12
Carefully weighing out the ricotta. This is serious business, people!
photo 3 of 12
The ricotta, goat cheese and eggs go for a spin in the mixer.
photo 4 of 12
A healthy dose of fresh marjoram.
photo 5 of 12
Make sure to oil the baking dish, as it will save you a heartstopping moment when it comes time to turn the cheese out of the pan.
photo 6 of 12
photo 7 of 12
Spreading the herbed cheese mixture into the dish.
photo 8 of 12
See you in about half an hour!
photo 9 of 12
Meanwhile, time to candy those cherry tomatoes. First, we added some vermouth.
photo 10 of 12
Then brown sugar and more marjoram.
photo 11 of 12
About 10 minutes later, the tomatoes looked like this.
photo 12 of 12
And voila! Instant crowd pleaser.
photo 1 of 19
The ingredients: catfish, scallions, jalapeno, cilantro, lime juice, cornmeal, garlic, tequila, lime zest, cherry tomatoes, onion and butter.
photo 2 of 19
You start by marinating the fish in lime juice, olive oil and garlic.
photo 3 of 19
Amanda's meat pounder in action as a garlic smasher yet again!
photo 4 of 19
Don't be worries about the small amount of marinade -- just make sure to get it all over the fish.
photo 5 of 19
A rainbow of cherry tomatoes!
photo 6 of 19
Amanda tries to wrestle those tomatoes into a measuring cup.
photo 7 of 19
We removed the seeds from the jalapeno before chopping it to keep the bite at bay -- a good thing, because our individual pepper happened to be really spicy!
photo 8 of 19
We love that Sam1148 calls for just the cilantro stems in this dish.
photo 9 of 19
They needed a good wash once they were chopped.
photo 10 of 19
photo 11 of 19
It's a party in a pan.
photo 12 of 19
Several minutes later, the veggies had started to melt together. Time to add the tequila!
photo 13 of 19
A little more lime juice at this stage brightens the salsa.
photo 14 of 19
Melting butter to cook the fish.
photo 15 of 19
We dredged the catfish in the seasoned cornmeal.
photo 16 of 19
We used a cast iron pan, which we thought would make for a nice crisp crust.
photo 17 of 19
And it did!
photo 18 of 19
Finishing off the salsa with a lump of butter smoothes any rough edges.
photo 19 of 19
