After the complexities of the Blue Zone, we thought some simple pressure-cooker* recipes would make a welcome change of pace. Fennel-Carrot Soup with Ginger is the first of 4 or 5 PC posts (vote with your comments!). If you don’t own a pressure cooker, no worries, all of the recipes work the old-fashioned way; they just take a little longer.
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.
The Garum Factory 