This fresh tomato tart may seem complicated, and the recipe is a bit long – but don’t worry, it’s only three simple parts: the crust, the filling, and the tomatoes. The text is long because I carefully explain how to make the crust –
Extra baked tomatoes is the perfect descriptive term: these tomatoes are baked, baked, and then baked some more: extra baked. It’s a way to concentrate the tomato flavor and turn winter tomatoes into something that at least reminds you of their summer glory.
Don’t worry if you don’t have an authentic tian – any shallow baking dish will do that’s large enough to hold all the vegetables. I used an oval 2-quart baking dish for this summer vegetable tian, and I could have squeezed more vegetables in there.
There’s quite a lot of chopping involved in making a big pot of ratatouille, but I find it very simple and definitely worthwhile. You might like to make this an afternoon project with a friend, splitting the results.
My grandmother’s answer to hot summer weather was potato salad. In general, I’m very much in favor of the cooking of grandmothers, but I’ve found that I prefer a lighter version. This recipe is adapted from Dahlia Abraham-Klein’s book Silk Road Vegetarian,
Tomato gratin is an easy and forgiving dish – but don’t try to make a huge pan of it! It’s better, if you’d like to double this recipe, to make two smaller dishes rather than one large one. In order to cook long enough to get the center of a large (13×9) pan of gratin thoroughly hot,
Have you ever caramelized onions on the stovetop? First you melt butter in a big heavy pan, then you add a bunch of onions, and stand there, stirring and cooking, for an hour or more. Stand there. Stir. Monitor the heat.