Stretch a ton of tomatoes

Sometimes I like to challenge the team of chefs and push them out of their comfort zone. This semester, I worked with local farmers to get a thousand pounds of No. 2 tomatoes, which are the ones that are not the best looking and might have a little scratch or something that traditionally is not supermarket quality, and I challenged the chefs to take the ugly tomatoes and turn them into something that’s fantastic. That week, chefs came up with specials such as tomato pie, tomato hummus and tomato flatbread that were served to students.

Patrick McElroyCampus Executive ChefWashington University in St. LouisSt. Louis ,