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.

Garlic Love – Skordalia with Parsley Salad

  In my personal desert island larder (you know, What would you take if you had to choose only a dozen or so dishes or ingredients  on a desert island for the rest of your life?) Skordalia with Parsley Salad would surely rate shelf space.*  And not because it includes potatoes.  But because it includes …

Saucy, with a Chance of Meatballs

You could draw a culinary Venn Diagram with two overlapping circles. Label one circle Comfort Food. Label the other Goofy Food. Where the circles overlap would be the Meatball Zone. That’s where you’d find Lamb and Pork Meatballs with Simple Tomato Sauce. Good, but funny.

No Flat Tires – Steel-Cut Oats with Eggs, Preserved Lemon and Olives

When Jody and I signed up for the cycling fund-raiser the PanMass Challenge last year we stepped up our game when it came to exercise. Speaking exclusively for my Falstaffian self, I thought it might not be a bad idea to drop a few pounds ahead of the actual 200-mile 2-day ride. That’s how we ended up making dishes like Steel-Cut Oats with Eggs, Preserved Lemon and Olives.

But it was a journey to get there.

Simple Sauce, Simple Eggplant Parmesan

This post had so many potential titles–Deep Purple, Heart of Darkness, Purple Monster–all inspired by this week’s recipe of Simple Eggplant Parmesan, and the challenge of photographing dark eggplants.  My favorite was from the great American writer Annie Proulx, who once depicted a character’s nocturnal torment as a “descent into an aubergine nightmare.” An aubergine nightmare.  …

Ketchup of the gods

Welcome to the first post in our new blog, The Garum Factory.  You can read all about garum, why we decided to name our blog after it, and what this blog is all about in About this, but for the sake of people in a hurry here’s a quick and dirty explanation.  Garum was the …