Across the rolling hills of Hateno Village, where fertile fields stretch under the shadow of Hyrule’s eastern cliffs, farming is more than just a way of life—it’s tradition. The Hylian Tomato, a vibrant and flavorful fruit cultivated in these rich soils, has become a staple in the region’s rustic cooking, especially with its recent proliferation across the kingdom. Simple yet nourishing, Steamed Tomatoes is a popular preparation of the tomatoes that embodies the practical, no-frills approach of Hateno farmers. It’s a meal that speaks to the self-sufficiency of Eastern Hyrule, relying on the land’s natural bounty and minimal seasoning to let the ingredients shine. Given its mild preparation, it’s easy to imagine this dish as a comforting home-cooked meal in Hateno homes.
“Tomato cooked while wrapped in a leaf. The heat brings out its medicinal effect.”
To bring this dish to life, we will keep fairly true to the game’s description while also adding in some raddichio and asparagus to match the purple greens and mighty thistle present in the in-game picture. The tomatoes are gently steamed in banana leaves, preserving their delicate structure while enhancing their natural sweetness. They’re paired with roasted radicchio, which is caramelized in the oven with olive oil and red wine vinegar to soften its bitterness. A honey-kissed vinaigrette adds a touch of sweetness and acidity, bringing balance to the dish. For a bright, briny contrast, the tomatoes and radicchio are serve alongside pickled asparagus, which is prepared in a red wine vinegar brine for a crisp, tangy bite. Each element comes together to create a dish that is both rustic and refined—something that feels right at home on a Hateno farmer’s table.
Ingredients
4 red tomatoes
2 yellow tomatoes
2 banana leaves (more for plating, if desired)
Salt and black pepper
Olive oil
4 red tomatoes
2 yellow tomatoes
2 banana leaves (more for plating, if desired)
Salt and black pepper
Olive oil
Roasted Radicchio
1 small head radicchio
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp salt
¼ tsp black pepper
1 small head radicchio
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp salt
¼ tsp black pepper
Vinaigrette Dressing
3 tbsp olive oil
2 tbsp red wine vinegar
½ tbsp honey
3 tbsp olive oil
2 tbsp red wine vinegar
½ tbsp honey
Pickled Asparagus
1 bunch green or white asparagus
1 cup red wine vinegar
1 cup water
1 tbsp sugar
1 tsp salt
1 bunch green or white asparagus
1 cup red wine vinegar
1 cup water
1 tbsp sugar
1 tsp salt
First let’s make the pickled asparagus. This should be made a day ahead of possible. Have a clean mason jar with an airtight sealable lid ready. Cut the base of the asparagus off. Cut the asparagus short enough to fit in the jar and be fully submerged in the pickling solution. Add the water, red wine vinegar, sugar, and salt to a pot over low-medium heat. Stir until the salt and sugar are fully dissolved. Remove the pot from the heat and allow it to cool. Add the asparagus cut side up into the mason jar and pour in the cooked picking liquid. Seal the jar and allow it to pickle in the refrigerator for 24 hours.
To make the radicchio that accompanies the tomatoes, preheat an oven to 400°F slice a small radicchio onto four wedges, keeping the core intact so they maintain their form. Place them in a large bowl and add the olive oil, red wine vinegar, salt, and pepper. Toss the wedges to fully coat them in the olive oil, vinegar, salt, and pepper. Place them on a small baking sheet and place them in the oven to roast. Roast for 15-20 minutes, flipping once, until edges are crispy and slightly caramelized. Once roasted, remove the tray from the oven.
While the radicchio roasts, make the radicchio dressing. Whisk the olive oil, red wine vinegar, and honey together in a small bowl until fully blended.
Now to make the actual steamed tomatoes. Slice each of the tomatoes in half, keeping the stems in tact on one of the halves of each tomato.
Fill a stock pot (with a double boiler/steamer insert) about ¼ of the way with water. Place the pot over high heat and allow it to come to boil. Do not place the steamer insert into the pot while it is coming to a boil.
While the pot comes to a boil, prepare the tomatoes for steaming. Lay out one of the banana leaves in the steamer insert. Make sure it is large enough to wrap around the tomatoes. (You can layer smaller ones together if necessary.) Rinse the leaf in water and pat it dry first, if it is dirty. Season the tomato halves with salt and pepper and coat each with a little olive oil. Place them cut side down on the banana leaf, and wrap the banana leaf over the top of the tomatoes.
Place the steamer insert into the pot. Place a lid on the pot and turn the heat down to low to maintain a simmer. Ensure the water isn’t boiling up into the steamer insert. Allow the tomatoes to steam for 7-10 minutes, until they begin to soften but still maintain their shape.
When the tomatoes have finished steaming, carefully unwrap the banana leaves and remove each from the steamer and into a plate.
To plate, you can opt to lay out another banana leaf on the plate (I cut mine to shape).
Arrange two red tomato halves and one yellow tomato half on the plate, along with a radicchio wedge and two (or more) pickled asparagus. Drizzle some of the dressing on the radicchio. Enjoy!
Learn more about the Steamed Tomatoes dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.