The Strangest Thing

I’ve been sick with a particularly nasty cold for the past couple of days, and it’s thrown me a bit off-kilter, food-wise. As usual when I’m sick, I lay around, eating practically nothing but chicken soup, popsicles and herbal teas. Then I get really hungry, and a craving sets in.

The cravings are never the same thing, but they’re always really strong and persistent. Once, while I was in high school, it was for a big glass of cold milk. I hate drinking milk. However, these cravings must have their purpose, because I invariably feel better after consuming whatever I’m yearning for. In the 7th grade, I was so sick that I couldn’t keep anything -–even water—-down. I asked my dad to buy a can of that really sour, pulpy lemonade, the kind you make from concentrate. It did the trick.

This time around, Sean is my lucky errand boy. For two days straight, I sent him to the grocery store to buy frozen pizza. I couldn’t get enough of it. Then I realized that what I was really craving was tomatoes. Cooked ones, specifically. Interestingly, I had recently read (where? I can’t remember) that cooked tomatoes provide the human body with more lycopene than uncooked ones. Maybe my body is in need of some lycopene. It’s worth a shot.

Since I’m feeling a lot better today, I started cooking again this evening (don’t worry, I washed my hands). I had been planning on waiting for slightly cooler weather to make these, but I couldn’t resist. Molly Wizenburg makes them sound so mouthwateringly delicious in her book, A Homemade Life, that it’s no wonder I’ve been craving them.



Making slow-roasted tomatoes is a cinch. If you (or a good tomato-sitter) are able to stay home for four to six hours—-which is a given when you’re sick—-then all should be well. Two hundred degrees Fahrenheit on an oven isn’t too high, so unless it’s a really hot day, it shouldn’t make much of a difference.



In place of coriander, I used Himalayan pink sea salt and freshly cracked pepper. Enjoy these in any way you might with fresh or canned tomatoes.

Summer at Last

I love warm weather and the content feeling of relaxation that comes with the summertime, but to me, this satisfaction is never really complete until I have enjoyed a real tomato. The tomatoes I am referring to are juicy and flavorful at their best; hardly resembling the pale, pulpy specimens one might find languishing on a salad in the middle of winter.

When my coworkers decided to organize a pot luck office party last week, I saw this as a good opportunity to make my fist batch of tomato bruschetta of the season. Sean doesn't like tomatoes (the foods that Sean won't eat are a common theme in my writing, I know), so it always seems like a waste to make it just for myself. And so, like a number of my other favorite dishes, I often look for excuses to make this recipe. I foist it on practically everyone, so it was only a matter of time before I posted it on here. It's just that good.

Tomato Bruschetta

Serves six as a substantial first-course, or a good-sized group (twenty or thirty), when served with other snacks.

Adapted from Dining Out , by Mary Engelbreit

You may initially find it a bit odd that I have added a good amount of fresh mint to my bruschetta. However, please don't let that stop you from making it; read this article before you decide against it. And if the mint still seems like it isn't for you, try the recipe without. It's still very flavorful and delicious.

-Four or five small to medium-sized stem tomatoes, the riper the better
-One tablespoon kosher salt
-1/4 cup Extra-Virgin Olive-Oil
-Four tablespoons chopped, pitted Mediterranean olives, or a tapenade from your grocery store's olive bar
-Three tablespoons fresh, slivered basil, torn, not cut, to preserve green color
-Three tablespoons chopped, fresh mint leaves
-Two tablespoons chopped flat-leaf parsley
-Two or three garlic cloves, chopped, plus two slightly crushed cloves for the bread
-Salt and ground black pepper, to taste
-Twelve 1/2 inch thick slices of bread (a baguette or some nice Italian bread works well), grilled, toasted, or broiled

Directions:

Peel, seed and finely dice the tomatoes. Ripe tomatoes are easiest to peel; however, this step may take a little time and patience. You will get better with practice!

In a large colander, season the tomatoes with the kosher salt. Stir and let drain in the sink for 45 minutes to an hour.

Meanwhile, chop the additional ingredients.

In a medium bowl, combine oil, olives, basil, mint,parsley and chopped garlic. Stir until well-mixed, then season with salt and pepper. When the tomatoes are ready, add them to this mixture and combine thoroughly. Refrigerate until ready to serve.

Slice and toast/grill/broil the bread. Use the remaining crushed garlic to lightly flavor the bread, being careful with the hot bread. Serve immediately with the refrigerated tomato mixture. Is especially satisfying when enjoyed outside with a glass of white wine or Champagne.