Slow-Roasted Plum Tomatoes with Herb Salt

Give me one good reason why anyone would choose to cook tomatoes at the very apex of their season, especially for for four hours?  

Okay, here’s one: Slow-Roasted Plum Tomatoes with Herb Salt.

Plum tomatoes are the different tomatoes of the pomodoro world.  Not inferior, just different.  Consumed raw, their virtues remain hidden, but when roasted slowly they soften to the consistency of butter.  Spread them on good bread, give them a quick chop to help them morph into a quick sauce.  As a contribution to a picnic where everyone is assembling a plate of goodies, or as a high class sumpin’-sumpin’ with olives and shaved Pecorino Romano before dinner, they will provoke applause.

Unfortunately, they’re also addictive.

Pan-Roasted Cauliflower with Dukkah

We’re going to switch things up this week for Pan-Roasted Cauliflower with Dukkah. Normally you read a title like that and you think, Okay, this is about cauliflower, and then it’s about dukkah, whatever the hell that is. It would then follow that we’d spend a lot of time nattering on about cauliflower and give you a little dukkah sub-recipe (we’re not sophisticated enough to have a site that features sidebars… yet).

But this week the cauliflower is just a tease, a way of filling the seats inside the tent so we have an audience for dukkah, the exotic headliner who’s come all the way from Egypt, an aromatic mixture of toasted nuts and seeds gussied up with a few fragrant accents.