Posts tagged tomatoes
Thursday, July 25, 2013

pasta with sun gold tomatoes and onion

pasta with sun gold tomatoes and onion

I’ve started this post. And then started it again. And then started it again. And again. And here I am, still struggling. I kind of just want to delete everything below, and just write, Make this pasta. Tonight. The end.

What I don’t want to do is to write a twee post on how amazing this dish will be. I want to be all, Ok, so we’ve known one another for awhile and you just have to trust me on this, m’kay? Is it delicious and will you want to eat it on a weekly (if not a more frequent) basis? I’m pretty sure once you’ll try it, you’ll answer yes. But do I want to rhapsodise about it and use hyperboles? I’m just not in the mood. Lately, I’ve been feeling very small-d democratic about food, very pedestrian.

In a busy household such as ours, and we’re not even busy-with-kids kind of busy, what I appreciate so much more than having time to test a recipe, is having a homemade dinner with Andrew as often as we can make it happen. Most of the time, we can do it about five days a week. That’s not bad, right? And while I’d prefer to be in the kitchen day in and out cooking for you, I’ve this pesky thing called rent and work has been piling up mountain high. What’s up, summer – aren’t you supposed to be all low and slow?

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Monday, September 17, 2012

tomato sauce with onion and butter + tomato sauce techniques

tomato sauce with butter and onion

I think that many things have been said about this tomato sauce that it feels almost redundant to jump in at this point. Enough praises have been sung*.

But as I was thinking about this sauce and why it’s so great, and why it’s just so great to make your own tomato sauce for dinner rather than reach for a jar of it, it got me thinking about the technique of making a proper tomato sauce. The tomato sauce is a simple, humble thing, and yet it too has a few rules that need to be followed in order to wind up with a sauce that will take your breath away each and every time. The most important one is to cook your tomato sauce uncovered.

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Friday, September 14, 2012

how to prepare fresh tomatoes for tomato sauce

how to prep your tomatoes for a sauce

I don’t know whether to rejoice that it’s September or to cry. On the one hand, it’s my favorite month. I don’t know what to get excited about the most: Apples! Sweaters! Bourbon! Things generously scented with cinnamon!

On the other hand, I’m frenetic as I try to get to the greenmarket every few days so that I can preserve whatever produce there’s left to savor. I carry my weight in plums and other remaining stone fruit, and try to eat it all before it goes bad. A few peaches may or may not have been unceremoniously tossed out – but let’s not blame anyone. But what concerns me now more than anything is tomatoes.

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Tuesday, September 13, 2011

tomato jam

tomato jam

Depending on who you talk to, tomatoes are either gone already, will be gone tomorrow, next week, or by the end of September. That gives me little comfort. For one, if you love tomatoes as much as I do, you’re paralyzed with fear every time you go to the farmers’ market. Will some tomatoes remain, or will they be gone for good? It’s unfair that for a crop this glorious, this celebrated, we’re given but a few weeks’ time to truly make good use of it.

So far, I’ve been in luck. Ripe Romas, tiny grape and cherry tomatoes, heirlooms of all shapes and sizes have greeted me at farm stands. I know I’m on borrowed time, so each market trip, I lug home as many tomatoes as I can – our entire dining room table is covered with them. You might wonder where we eat dinner – well, so do we. And sadly, ripe market tomatoes have a limited shelf life – heavy, with delicate skin, some crack or bruise while en route home.

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Sunday, July 3, 2011

roasted salsa

roasted salsa

Come tomorrow, I suspect many of you will be firing up your grills and having a celebratory cookout. I have one thing to say to all of you planning on doing this – I am extremely jealous. We, urban dwellers, try as we might to boast that city living is the way to go, are actually quite jealous of all the backyard fun everyone else is having. Which is probably why New Yorkers love to invite themselves over to summer houses, suburban havens, and anyone in the tri-state area lucky enough to own a grill (there are some lucky balcony owners out there).

This Fourth of July, Andrew, Russell, and I will be grill-less, but that won’t stop us from celebrating in as much style as we possibly can, with fried chicken, corn on the cob, and blueberry cobbler. Really, we’re just trying to make our friends with grills jealous (far fetched as that may be). When life does not give us grill, we deep-fry instead.

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Thursday, September 23, 2010

tomato sliders

tomato sliders

I think the only reason I would ever want there to be eternal summer is the promise of a tomato in my hand. I don’t think I can never get enough. I can have them in salads, on toast, slow-roasted, cooked into sauce, and in soup. I can also, with equal pleasure, bite into a tomato as if it were an apple and savor each ripe bite. And though, I am an autumn girl through and through, that ripe tomato cut into thick wedges, drizzled with olive oil, and sprinkled with fleur de sel, is pretty much my idea of heaven in a meal. I know I’m not the only one who feels this way about tomatoes, who might also wish for a summer if not eternal, then certainly extended. But eternal summer is clearly not here to stay, and I guess I’ll make peace with it soon enough. It’s just that I have such a hard time saying goodbye. I’m crap at it, really.

bun mise olive oil, lots of it.
drippy unbaked buns

Apparently, I’m not the only one who wants the season (or at least its produce) to last a little longer. The reason I made these tomato sliders in the first place is because Andrew spotted them in New York Times and promptly emailed me the recipe. One of the best things about dating someone who loves food as much as you do, is that they actively make suggestions and that the get it when you bolt from the couch to make impromptu ice cream. It’s not enough to eat something good, you must experience it with others. And food, as you well know, tastes much better when shared.

shhh, don't tell them they're about to get blanched nekkid!
you's about to get cored sundried
chopped

By now Andrew has heard me wax poetic about Blue Hill and the genius that is Dan Barber. And he sort of instinctively knew that these could not possibly be anything but sublime. Which they were. We could have easily made them into a dinner meal, but I was ambitious that night in the kitchen, and we had them as starters. I think we even fought over the last one – and generously decided to split it.
mascarpone and goat cheese filling
a view from above

I hope that you make these tomato sliders while there are still late summer (or early fall, come to think of it!) tomatoes at the market. Try to find the fragrant ones, heavy and fleshy – they will serve you well. The recipe looks like a handful, but really, there is nothing to it. It’s just a few steps, none of which take too long, and all of which can be made in advance. So if you’re hosting a party, these can be put together in no time. And they will, I guarantee you, steal the show. Because who can resist a miniature homemade burger bun with tomatoes, mascarpone, goat cheese inside? Exactly – no one. And if they do – clearly, that just means more left for you!

tomato sliders
tomato sliders

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