The Cherry Tomato Trick

I almost forgot to whip out this trick this summer.
It's a great way to tear through a case of cherry tomatoes should the need arise. Or any similarly shaped produce for that matter, such as grapes, olives, jellybeans etc.

All you need is two tops from the typical take out containers.


Lay your cherry tomatoes (or like-shaped goodies) in one lid.


Place the other lid on top.


Holding the hole rig in place, and keeping your fingers out of the way, saw through the gap. [I prefer serrated knife for this.]


and there you have it.

It's Tomato Time!

Everyone, now is the time we long for all year. When summer produce is at its peak, and there's more on the table at the farm stand than we can bear to buy. Still, I hope you're all taking full advantage of it while it's here.

I'm hearing a lot about the high prices of heirloom varieties of tomatoes, but there's more than meets the eye to these price tags. You just have to put on your friendly face on and ask the farmer. Some times they show up with some second hand tomatoes that they're happy to unload for a fraction of the price.
Otherwise, try showing up at closing time to score some of the tomatoes that sat out all day. Believe me, they're still good, they just won't make another trip to the market. So farmer's are more than happy to bag and tag mature 'maters at a discount price.

I was able to get this ten pound box for just ten dollars!



Some have some funky looking blotches and spots,










But they're just as beautiful inside?










So I got a good deal on a bunch of tomatoes, now what?
The usual go-to. tomato sauce. It's a great all purpose sauce to have a around.

As usual I try to keep it super simple and approachable, but because of the volume it's a little bit of a process any way you swing it. (especially if you double or triple up on the recipe and can it). I don't remove the seeds and I only take off the skin whenever it slips off easily with out any blanching. Which is often enough with ripe tomatoes.
What's more, since everything gets processed on the back end, precise chopping and cutting isn't really mandatory. (though for the record, it does help in even cooking.) However, I do separate out the liquid partly through the cooking process to preserve the fresh flavor of the tomatoes.

5 lbs. Tomatoes, roughly chopped and skin removed where ever possible.
2 onions, roughly chopped
1 carrot, grated
6 cloves of garlic, chopped
1 cup red wine
1 tbsp chili flakes
1 bunch's worth of basil leaves, picked and cleaned well

1. Over medium heat, sweat the onions until slightly translucent. About 4-5 min.
2. Add in the carrot, garlic and chili flakes, cook for 3 more minutes.
3. Add the tomatoes and red wine, bring to a simmer (just slight bubbling) and cook for about 20 minutes.
4. Now is the tricky part, strain the sauce into a bowl and return the liquid to the bowl. Continue to simmer until it's reduced by half. This is most easily judged by looking side of the pan, usually a brown line will form were the liquid starts out.
5. While that's cookin', process the tomato solids with the basil leaves.
6. Once the liquid is reduced, return the pureed solids and your sauce is ready to consume.


If you make a lot of this sauce and want to can it (store it in sterilized shelf-stable jars) I recommend foodinjars.com or freshpreserving.com for info on how to do s0.




mmmmm . . .

New Amtsterdam Market

This upcoming Sunday (Augut 22nd) we will be revisiting the New Amsterdam Market.
I've said it before, and I'll say it again. If you haven't been to visit this market yet then you're missing out. Especially if you consider yourself a connoisseur of cuisine.
They have a little bit of everything; from produce to porchetta. Come hungry and plan on cooking dinner.

This sunday there is a an Ice Cream festival, where you can taste ice creams from:The Bent Spoon, Roberta's, Early Bird Cookery, Marlow & Daughters, MilkMade Ice Cream, and Van Leeuwen Artisan Ice Cream. (tickets are $20 and proceeds benefit the market, which is a non-profit organization)

Also there's gonna be a tomato tasting you can try tomato dishes from some chefs around the city, each made with tomatoes available at the market.

and last but not least, I'll be there dishing out no-stings attached cooking advice. I hope to see you there.

Every little bit helps . . . .

A reader and friend recently mentioned how she now springs for great cheeses and that better cheese makes a big difference.
In my life I've undergone a huge transformation in coming to value food, cooking, and all of their benefits. I'm still learning and changing daily.
One of the biggest leaps I think I took, and one of the hardest to instill in people, is to "realize" that no ingredient in a dish is too small to solicit care in buying. In other words, I started out only valuing the headliner of the night. Dropping cash on a great steak with a story (from a local farm, grass fed, etc.) and the supporting ingredients received no attention other than preparation.
The rest of the cast was somewhat carelessly plucked from regular supermarket shelves. So while the steak shined, the rest of the crew failed to support it. Mashed potatoes were run of the (food)mill piled next to roasted carrots that were blah at best.
Over time, Ive come to value every little thing that goes on a plate. That carrot especially, which can so easily be just a carrot, or can just as easily be so much more.
Yes, it will cost you a little more, but it will force you to simplify your process a little bit and do less to muddy the quality of what you've purchased. Always a great thing in the kitchen.