I have made these tomatoes for more than a decade now, but it wasn’t until my sister’s homegrown Maine wedding, where I made hundreds of them for the appetizer table, that I realized how perfect a technique this is for “putting up” local tomatoes in the peak season. The low heat of the oven turns the tomatoes almost jammy, concentrating the flavor beautifully, which makes them perfect as a topping for bruschetta, pasta, or pizza (see Smoky Pizza Margherita, page 106). They also can be served on an antipasti platter with mixed olives, cheese, pickles, and/or smoked fish. I call them 12-hour tomatoes, but the amount of time it takes depends greatly on the size and juiciness of the tomatoes. So for the least fuss, don’t mix varieties or sizes in one batch, but feel free to multiply this recipe as you wish. Left in the oven long enough, the tomatoes will start to become a little chewy around the edges, which make a nice counterpoint to the moisture inside. Try other spices instead of the cumin: regular paprika, smoked Spanish paprika (pimenton), and cinnamon also work well with the tomatoes, or you can stick with just salt and pepper for the purest tomato flavor.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.