Chef Alex Guarnaschelli shares some of her favorite recipes

Tomato and Watermelon Salad

When it comes time for summer, I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste.

• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
• 1 pint cherry tomatoes, stemmed, washed and dried
• 1 tablespoon chopped tarragon leaves
• 4 strawberries, hulled, washed and cut into very small pieces Maldon sea salt Freshly ground black pepper
• 1 to 2 teaspoons superfine (or granulated) sugar
• 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.

Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Ease of preparation: easy

Ten Minute Tomato Sauce

My mother used to make this sauce and throw browned pork chops in for a few minutes and serve them swimming in the sauce. I love, as well, to add a steak or two for extra fun!

• 3 tablespoons extra-virgin olive oil
• 2 medium yellow onions, peeled, grated
• 5 cloves garlic, peeled, halved and cut into thin slices Kosher salt Freshly ground white pepper
• 4 Roma tomatoes, cored, halved and diced
• 1 teaspoon granulated sugar
• 1 teaspoon dry oregano
• 1 (20-ounce) can whole tomatoes
• 1/2 cup basil leaves, stemmed and washed
• 5 small NY strip steaks, bone-in, if desired

In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic slices and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves.

After the sauce has finished cooking, cook the steaks using your preferred method. Add the steaks to the hot sauce and allow it to sit for at least 10 minutes before serving.

Cook's Note: Like any tomato sauce, it always tastes better after it has had a "night's rest" in the refrigerator.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Stuffed Tomatoes

• 1/3 cup granulated sugar
• 1 tablespoon water
• 2 pears, ripe but firm, peeled and diced
• 3 tablespoons slivered almonds
• 1 vanilla bean
• 12 red tomatoes, top removed like a "hat", the pulp scooped out and reserved
• 1 lemon, zested
• 1/2 orange, zested
• 1/2 teaspoon ground cinnamon
• 8 mint leaves, stemmed and finely chopped
• 2 1/2 cups orange juice
• 1 whole piece star anise
• 6 generous scoops vanilla ice cream

In a medium skillet, heat sugar with 1 tablespoon of water. Heat until it melts and becomes a caramel.

In a medium bowl, mix together the pears and the almonds, split the vanilla bean lengthwise and scrape the insides into the bowl. Reserve the pod and add the seeds to the caramelized sugar.

Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint. Stir to blend.

"Stuff" the insides of the tomatoes with the mixture and top with the "hats". Preheat the oven to 350 degrees F.

Add the orange juice to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes. Gently place the tomatoes in the caramel and baste them a few times. Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes. Serve the tomatoes, with the remaining caramel, and vanilla ice cream.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Ease of preparation: intermediate