The Last of the Tomatoes

September has been glorious, and I’m trying to make the good season last for as long as I can.  I bought lots of tomatoes, the ripest I could find and trasnformed them in peeled tomatoes, salsa, tomato sauce, marinara sauce, and with the cherry tomatoes even confit! Last February, during quarantine they were so handy, […]

Read More

Take a Tomato…

Simple The essence of Italian cuisine is its simplicity. Although, it evolved through centuries of political and social changes, with roots dating back to the 4th century BC. Italian cuisine itself was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic; Italian cuisine maintained its simplicity thru the centuries, always relaying […]

Read More

Tomato Soup Revisited & Upgradedl

Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread. Excellent as a hot soup in winter, the tomato […]

Read More

Nature’s Generosity

Now is that time of the year when the farmers market is flooded with ripe tomatoes, zucchini galore, colorful bell peppers, and scented basil. It is the time when you ask for two (2) tomatoes and you get two kilos at the same price.   What to do with all that abundance? I recall my […]

Read More