7-Hour Coffee-Roasted Pork

For many years the only fresh American pork I ate was the ground pork inside a steamed dumpling, the occasional blended meatball and the rare instance of a pork belly appetizer that found it’s way to me in a restaurant. Pork I ate as a kid – chops, mostly – hasn’t attracted me in decades, …

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.