Roasted tomatoes with garlic and lemon thyme

When the season is in full force and tomatoes abound, I love to make these oven-roasted tomatoes. It’s a wonderful departure from regular tomato sauce and it makes for a very adaptable, yet delicious, condiment.
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Eggplant caponata

August 19, 2014

Eggplant caponata

This caponata has every element of the traditional Sicilian dish, but the way it’s cooked is a departure from the classic recipe. I must admit that I’m not fond of what happens to eggplants if you simmer them in a sauce for too long. They turn mushy, even a bit slimy, and in that process (at least to my taste buds) they lose much of their flavor.

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Tomato sauce with sweet onions and fresh herbs

This is a wonderful alternative to the classic tomato sauce with basil. I love to make this sauce at the peak of summer, when my herbs are thriving – chopped together and sautéed before the tomatoes are added, they infuse the sauce with their magical aromas. The sweet onions bring depth to the dish, while accentuating the tomatoes’ natural sweetness.

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Honey-roasted grape or cherry tomatoes

What’s most enticing about grape and cherry tomatoes is that, unlike their big sisters, even the store-bought kind can be quite flavorful. Nowadays, most crops are grown in greenhouses and deliver lipstick-red specimens that are sweet and tangy, any time of the year.

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Ramp pesto

May 1, 2014

Ramp pesto

Because ramps are only available for a few short weeks at the beginning of spring, you have to relish them while you can. Today, the dainty wild leeks find their way into a truly delicious pesto.

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