In another life, hopefully not too distant, I will grow tomatoes. It feels like a thing a person just needs to do at some point in their lives. Recently my friends who grow have been coming over with tomatoes ("I have so many!"). I grew up with a yard that was tomato-land, and I recall when Dad was sick at the end of his life, one of his desires that spring was to get a tomato plant going out the window where he was resting in the family room. Life-force in the form of tomatoes.
Tomato salad with onions and mint is a given in our world and if you haven't made this easy salad before, do!! The simplicity-flavor ratio is very high here and the recipe dons the cover of my first cookbook, it's so iconic. Then let's take it a step beyond: roasting the tomatoes, for jammy intensity of flavor. Roasting evaporates some of the juices, allowing tomatoes to taste much better in dishes that aren't fresh salads. Case in point: Peggy's Za'atar Roasted Tomatoes with White Beans. It's like the best pasta dish you've ever eaten, without the pasta...!
Scroll down for the details on such a satisfying dish. It's a menu in and of itself!
We are super proud of our Za'atar Spice, which you'll want to top your roasted tomatoes and a million other things. This spice blend of wild thyme, sumac, and sesame seeds (plus salt in ours) is a must-have. Ours comes from Lebanon where our friends the Maalouf's expertly make the blend we love so much.
Bless your hands,
Tomatoes+Beans.
See the flecks of mint, the za'atar, the parmesan?! What a combo! The bowl is filled with protein, fiber, and above all, delicious flavor.
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