Thank you for your love of tomatoes and anchovies, thank you for rarely measuring and never setting a timer, thank you for taking breaks from the internet and reminding us to do the same. Despite my fairly large collection of cookbooks (I too was once a pastry chef) I tend to look only at the pictures and skim the ingredients list, until you came along. Thanks for making recipe reading (ahem) "palatable" , you could write the instructions on the back of a shampoo bottle and make it entertaining. Thanks for this newsletter and the joy that it brings! If you haven't, try grilling spears of summer squash with lots of olive oil and salt of course.
Just from reading this newsletter I subscribed, then I ran out and scooped up the ugliest, heaviest tomatoes I could find at the farm and “saved them”! My apt smells amazing and I have a big pot of deliciousness that will create many memorable delights in the weeks...months to come. I already tried them on a hunk of bread with fresh ricotta. Amazing! Thank you...I think I love you. 🍅
Thank you! This is such a great way to use tomatoes. Made one batch for the fridge and making another for the freezer. Fargo winters can be long, so having something like this on hand will be soooo nice on those days where warmth is a ways away.
Random question: if I made this and wanted to send it to a friend as a little fun surprise, would it keep out of the fridge in a tightly sealed mason jar on a short UPS journey?
planted a garden for the first time this year and have these babies going as we speak (my house smells amazing). This is probably a stupid question but am I just saving the tomatoes and the oil or all the other ingredients as well...?
Thank you for your love of tomatoes and anchovies, thank you for rarely measuring and never setting a timer, thank you for taking breaks from the internet and reminding us to do the same. Despite my fairly large collection of cookbooks (I too was once a pastry chef) I tend to look only at the pictures and skim the ingredients list, until you came along. Thanks for making recipe reading (ahem) "palatable" , you could write the instructions on the back of a shampoo bottle and make it entertaining. Thanks for this newsletter and the joy that it brings! If you haven't, try grilling spears of summer squash with lots of olive oil and salt of course.
why never fresh bell pepper or other peppers?
I was bad 😆
Just from reading this newsletter I subscribed, then I ran out and scooped up the ugliest, heaviest tomatoes I could find at the farm and “saved them”! My apt smells amazing and I have a big pot of deliciousness that will create many memorable delights in the weeks...months to come. I already tried them on a hunk of bread with fresh ricotta. Amazing! Thank you...I think I love you. 🍅
honestly, you're the best! I love your writing, it's so casual and descriptive and fun. Enjoy those tomatoes!
Thoughts on doing this with carrots? i have about a million stockpiled from various CSAs in the fridge right now
Hello Alison!
I picked up 40 pounds to do this. Yes, 40 pounds!! So so excited to do this and gift cans!!
Quick question - to freeze in jars would you recommend a canning water bath process as well?
Thank you! This is such a great way to use tomatoes. Made one batch for the fridge and making another for the freezer. Fargo winters can be long, so having something like this on hand will be soooo nice on those days where warmth is a ways away.
Random question: if I made this and wanted to send it to a friend as a little fun surprise, would it keep out of the fridge in a tightly sealed mason jar on a short UPS journey?
hellooooo a year later lol
planted a garden for the first time this year and have these babies going as we speak (my house smells amazing). This is probably a stupid question but am I just saving the tomatoes and the oil or all the other ingredients as well...?