Sweet, caramelized tomatoes stuffed with a dumpling-like pork mixture.
Times were when I’d make a special trip to the grocery store at the drop of a hat just to get the precise -sized tomatoes needed for this recipe.
These are not those times, obviously.
Which is why you see this mismatch of tomatoes in this dish instead.
But I’m happy to report that like many things in life, well, size doesn’t matter so much.
Yeah, not quite all the same size. But they’ll do in a pinch.
“Pan-Roasted Tomatoes Stuffed with Pork” will work out perfectly well, no matter if you have all the same-sized tomatoes or not.
This fun recipe is from
“Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors” (Ten Speed Press, 2019), the best-selling cookbook by my friend Andrea Nguyen. Read more
Add ricotta to your equation of bread plus tomatoes for a summer treat.
Few things are as simple and sublime in the summer as tomatoes on bread.
Be it as a grilled cheese or Catalan-style with the ridges of grilled bread rubbed with garlic, then smeared with the juices of a cut tomato, it doesn’t get better than that.
“Quick Pickled Grape Tomatoes on Ricotta Toast” offers up another way to enjoy that delightful duo.
The recipe is from the new cookbook,
“Just Cook It!” (Houghton Mifflin Harcourt) by Justin Chapple, of which I received a review copy.
Chapple is the deputy test kitchen editor at
magazine and the host of “Mad Genius Tips,” the magazine’s video series. He’s all about time-saving tricks and clever hacks to get recipes perfect, such as browning beef for “New-School Beef Bourguignon” in a rimmed baking sheet all at once rather than in batches in a Dutch oven on the stovetop. It’s faster — and less messy. Food & Wine