Category: Tomatoes

Simple and delicious. You can use any kind of onion you have. You can add oregano or basil and top with a little cheese if you'd like though the simplicity of the dish as is, is just lovely.... Read more »

--inspired by Food52   This is fun and delicious. It has been a favorite among CSA members for years. You can make it in the winter with canned tomatoes or in the summer/fall with fresh--either way is great. The dish takes about 7 minutes to pull together and about 45 minutes to bake. Toast a little bread and you’re set for dinner (or brunch). You can also make a quicker version on the stove top. Same process just in a large skillet and the cooking time is about half of that in the oven, see photo below.  ... Read more »

I ate this dish in Southern Italy (Calabria) many years ago. When all the ingredients are at their peak it’s a wonderful, simple dish. Use any kind of pole bean; green, wax or Romano. Serve with bread and some cheese and you have dinner. It is similar to this dish, however, this one is a bit more robust thanks to the potatoes. ... Read more »

  This dish is so much greater than the sum of its parts. I ate beans this way in Calabria, in Southern Italy.  All you need is a little patience and some good green beans and a few tomatoes. You'll want to eat this for breakfast, lunch and dinner--possibly topped with a fried or poached egg.   This dish is wonderful with the wider, flat Romano beans as well as any kind of pole or bush bean. And make as much or little as you want but it does reduce down quite a bit and is so good that you'll want plenty!... Read more »

  This is a delicious garnish/condiment/side for fish, meat, roasted vegetables, or simply on toast. You can change the ratios of vegetables to suit your needs and/or taste. It's easy to scale up and down and leftovers are delicious.   Serve as a side or on toasted bread or thin down with a little hot, pasta cooking water as a pasta sauce.   Variations Add a few chopped, oil-cured black olives Add 1 tablespoon, rinsed, chopped capers ... Read more »

  These are a bit of a project but so fun to make, so beautiful to behold and so scrumptious to devour.  Ideally you want a savoy cabbage for this dish though regular green cabbage would work too--they're just not quite as beautiful as the crinkly savoy.... Read more »

--inspired by Tender by Nigel Slater   This is a favorite summer squash dish. The addition of the lemon juice is critical. And a fried or poached egg makes this a complete meal for me, one I could eat all summer long.... Read more »

There are too many wonderful varieties to list and too many cooking and preservation methods to count. I will focus on my favorite ways to use this treasured fruit, that originated in Mexico and has spread around the world, enlivening cuisines as it went.   The small, cherry-type often show up first and are typically eaten as is or cut in half and added to salads or tossed with oil and vinegar and basil and salt. The little ones practically turn into candy when roasted in the oven in a pie pan for 30 minutes at hight heat, elevating anything they touch.   Sliced raw on sandwiches, in sauces, braises, soups (Gazpacho to Bouillabaisse), savory jams and tarts round out my repertoire. Slicer tomatoes as well as Roma make delicious sauces. There are certainly preparations that are more suited to one type versus another--it takes much longer to cook down a sauce with slicers but if that's what you have and you want sauce, well make it. It will be delicious. Saucing types are typically sweeter cooked. A good way to preserve tomatoes is to roast and freeze.   Avoid refrigerating tomatoes--they get cottony and loose some of their sweetness. Keeping them cool, basement temperature--is good if you have a lot to work through, otherwise a bowl on the counter is typically fine.  ... Read more »