Tomatoes Two Ways with Crab and Soppressata Recipe

Name: Tomatoes Two Ways with Crab and Soppressata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ripe tomatoes; 2 tablespoons extra-virgin olive oil; 1/4 cup minced white onion; 2 garlic cloves, minced; Pinch of crushed red pepper; Pinch of sweet paprika; Kosher salt; Black pepper; 1/2 cup dry white wine; 1 large purple or green basil sprig, plus basil sprigs and flowers (optional), for garnish; 2 ounces uncured soppressata or hot Italian sausage, crumbled; 1 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices; 4 ounces lump crabmeat (about 3/4 cup)

Servings: persons

1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil
1/4 cup minced white onion
2 garlic cloves, minced
Pinch of crushed red pepper
Pinch of sweet paprika
Kosher salt
Black pepper
1/2 cup dry white wine
1 large purple or green basil sprig, plus basil sprigs and flowers (optional), for garnish
2 ounces uncured soppressata or hot Italian sausage, crumbled
1 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices
4 ounces lump crabmeat (about 3/4 cup)

1
Halve the tomatoes crosswise.
2
Grate them on a box grater, discarding the skin; you should have 1 1/2 cups of pulp.
3
In a medium saucepan, heat the oil.
4
Add the onion and garlic and season with the red pepper, paprika, salt and black pepper.
5
Cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
6
Add the wine and simmer until just evaporated, 3 minutes.
7
Add the grated tomatoes and basil sprig and cook, stirring occasionally, until the sauce thickens, 20 to 25 minutes.
8
Discard the basil sprig.
9
Add the soppressata to the sauce and cook, stirring, until cooked through, about 5 minutes.
10
Spoon the sauce into shallow bowls and cover with the sliced tomatoes.
11
Season with salt and pepper.
12
Top with the crab, garnish with basil and serve.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound ripe tomatoes, 2 tablespoons extra-virgin olive oil, 1/4 cup minced white onion, 2 garlic cloves, minced, and more.

Yes, Tomatoes Two Ways with Crab and Soppressata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomatoes Two Ways with Crab and Soppressata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions