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Noodles with Chilled Heirloom Tomatoes


20 mins
Serves 4

Refresh your summer table with a simple two-step recipe. Experience the time-saving wonders of our Oven-Roasted Heirloom Tomatoes in a dish that has the complexity of gazpacho and the hydrating power of naengmyeon, the chilled Korean noodle soup.

  • Step 1

    Add soy sauce, garlic, and mustard to the Tomato Bliss Oven Roasted Heirloom Tomatoes, and toss with a spoon. Stir cold water into the tomatoes and chill for 2-4 hours. (Alternatively, substitute 1 cup of ice cubes for 1 cup of the water). After draining rinse in cold water an set aside. 

  • Step 2

    When ready to serve, bring a large pot of water to boil and cook noodles according to direction. After draining rinse in cold water an set aside.

  • Step 3

    Divide noodles in bowls and ladle tomato broth in each bowl. Garnish with chopped cucumbers, radishes, scallions, and toasted sesame seeds. Add poached shrimp or tofu, if using, and garnish with 1/4 -1/2 hard-boiled egg. Serve with hot or chili sauce.

Ingredient list

  • 1 jar
    Oven-Roasted Tomatoes (16 oz)
  • 2 Tbsp
    tamari or soy sauce
  • 1/2 tspn
    dijon mustard
  • 2 cups
    cold water
  • 12-14 oz
    thin noodles such as ramen, buckwheat or vermicelli
  • 4
    scallions, thinly sliced
  • 2
    radishes, thinly sliced
  • 2 Tbsp
    toasted sesame seeds
  • 1
    cucumber, diced
  • 8 oz
    poached shrimp or tofu, optional
  • 4
    hard-boiled eggs, optional