Tomatoes is a cookbook celebrating the fruit that food lovers, gardeners, and cooks consider the jewel of summer. Succulent, ripe and delicious, so I treat them with simplicity and grace. While the book’s focus is on the South, the first place in the United States they were eaten, once it was accepted that they weren’t poisonous, the recipes go global. Matbucha, Abruzzo Green Tomato Pasta Sauce, Heirloom Tomato Jam with Lemon, and Baby Plum Tomato and Olive Tapenade. Tomatoes also includes an introduction on the complex history of tomatoes including Jewish history. Some Jewish communities readily adopted tomatoes; others shunned them. First cultivated in Central America, tomatoes were carried to Spain after the Conquest, spreading to Italy and the Mediterranean. They became popular with Sephardic Jews, though avoided by Askenazim.In my Pennsylvania garden I grow bushels of tomatoes. My book offers techniques for getting the most enjoyment from the harvest. Yet since fresh tomato season is fleeting, I’ve included recipes that bring out the best in supermarket or good canned tomatoes.
Tomatoes: A Savor the South Cookbook
- From the Publisher
May 13, 2013
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