Notes about Recipes in this book

• Roast tomatoes with crumbs and thyme

  • Emily Hope on October 15, 2012

    This was really delicious made with nearing end-of-season dry farmed early girls from Mariquita. Lacking anchovies and thyme, I subbed in parsley, which worked well (thought I'd like to try with anchovies). Cooked with convection at 375 for about 30 minutes or so until the tomatoes started to collapse and get a bit blackened/caramelized around the edges. Be sure to let some crumbs land on the pan (as shown in the pic) as these get crispy and infused with tomato juices. Served with shell bean puree and a raw kale salad (first meal in the new house).