LETTER FROM THE KITCHEN
I never complain about having too many tomatoes because I will miss them so much when they’re no longer growing in my backyard. I do a variety of things with them, aside from snacking on them. I have more suggestions below, but here’s one that I’ve been doing lately. It’s not in my recipe program yet, but it’s here now.
Roasted Garlic and Tomato Sauce with Basil
1 medium-sized head of garlic (cut off the top to expose cloves, place in oven-proof ramekin, rub with olive oil, and cover with foil)
5 pounds assorted ripe tomatoes (half cherry tomatoes, quarter larger tomatoes, remove stem end when necessary)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon Aleppo pepper
large handful of torn basil leaves
Use two baking sheets so you don’t overcrowd the tomatoes. In a large container, toss the tomatoes with the olive oil, salt, pepper, and Aleppo pepper. Divide the tomatoes between the baking sheets and nestle the garlic in the ramekin on one baking sheet.
Roast at 425ºF for 45 to 55 minutes, rotating the pans, until the tomatoes release much of their water and brown and caramelize around the edges. Each type of tomato will cook differently.
Remove from oven. Set the garlic ramekin aside to cool, scrape the tomatoes and all of their juices into a pot. Carefully remove the hot garlic from the pan and squeeze the soft garlic into a small bowl. Remove any peelings and add to the pot with the tomatoes.
Use an immersion blender to blend to the desired consistency. Add in the fresh basil and simmer for 5 to 10 minutes.
JOIN ME AT THE TABLE
One Soup, Two Ways
I will make one of my favorite recipes — Lemony Tuscan White Bean and Kale Soup.
I’ll email the recipe out before the class; cook along if you like.
Here’s the twist: from the same pot, we’re going to create two different bowls. One finished with Basil Pesto and a drizzle of olive oil, it becomes MM Blue — the classic tier of the Mindful Mediterranean program. Topped with Basil Cauliflower Pesto, it becomes MM Green — the plant-forward tier.
Same technique. Same base. Two paths. We’ll discuss the difference.
This class is where the Mindful Mediterranean program actually begins. No calorie counting, no diet culture — just the same system, real food, two daily paths, runs four times a year instead of once. $59 gets you the whole year: a live session every quarter — October, January, April, July — plus the app in between, so it doesn’t disappear when the class ends.
If you’re curious about the program, already on the waitlist, or just love soup — I’d love to have you. This is a free class; cook with me.
LAST WEEK YOU ANSWERED
LAST WEEK’S POLL: How many tomatoes are on your counter right now?
Apparently, I’m not the only one with a glut of tomatoes. Huzzah! Here are more ideas for you.
THE PODCAST
From Field to Family Table: A Conversation with Dave Nathe of Riverside Farms.
This podcast gives a personal and in-depth perspective on what it’s like to farm today in America and also, what the position of farms and farmers markets is now and will be in the future.
September 11: The Hardest Week in Healthy Eating Isn’t In January
WHAT’S HAPPENING IN THE KITCHEN
Last weekend, we finished shooting week #3 of the videos for the October Mindful Mediterranean sessions. We’re hoping to wrap week #4 this weekend.
Registration for the soup event is climbing. We’re working on a snazzy intro and finalizing the format.
THE SKILL: THE NEW BASICS
Freezing tomatoes is a great way to keep the summer’s best on hand. I love doing sauces, but I also try to do 8 to 10 bags of frozen Romas. No need to peel them; the peels slide off easily when you thaw them.
THE QUICK WIN
Whole frozen tomatoes work perfectly for small additions to recipes or the base for a sauce. The process is simple:
Rinse well and dry completely.
Take out the stems and blemishes; score an “X” on the bottom with a paring knife.
Bag them in heavy-duty freezer bags, squeezing out as much air as possible.
Label, date, and freeze.
THE MOST COMMON MISTAKE
Freezing before drying creates ice crystals
ONE TOOL WORTH HAVING
I’ve put this in before, and I’m sure I’ll put it in again.
Norpro Strawberry Huller and Tomato Corer
RECIPE SPOTLIGHT
Baked Ricotta with Vine-on Cherry Tomatoes
MM Blue
THE SOUL
This dish was inspired by a day Mark and I spent cooking in a restaurant in Montepertuso, Italy. The restaurant’s ceiling had cherry tomatoes drying — in huge bunches.
THE BRIDGE
It’s pretty satisfying to clip off a vine of cherry tomatoes and bake them into a ricotta base. It will happen a few times as the season winds down in my house.
You can assemble this dish with cherry tomatoes without the vine. If you don’t make your own ricotta, try your local cheese shop to see if they do.
THE MEDITERRANEAN EDIT
If you aren’t into canning or freezing, and frankly even if you are, having a few cans of good tomatoes on hand is always a good idea.
CANNED TOMATOES
Ciao DOP San Marzano Tomatoes
CANNED TOMATOES
Bianco DiNapoli Organic Whole Peeled Tomatoes
BEFORE YOU GO
Next week: The Mediterranean Pantry
Know someone who’d like this? Forward it. Three friends who subscribe, and I’ll send you three MM Green soup recipes.
Until next Thursday — keep a good olive oil on the counter and don’t be afraid to use it.
— Chef Laura