Scrambled Egg and Tomato Pita

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 tablespoons butter, divided
• 2 shallots, finely chopped
• 12 eggs, beaten
• 2 tablespoons finely chopped chives
• Kosher salt and freshly ground black pepper
• 4 pitas, split open
• 2 tomatoes, thinly sliced

Procedures

1. Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.
   
2. Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.

Make-Ahead Mushroom Tomato Bread Soup

Ingredients

serves Serves 2 to 3, active time 35 minutes, total time 35 minutes

• 1 (6-inch) ciabatta loaf or any stale bread, torn into 1-inch chunks (about 2 cups torn bread)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• Kosher salt
• 1 1/2 tablespoons apple cider vinegar
• 12 ounces cremini mushrooms, halved if small, quartered if very large
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon ground cinnamon
• 3 cups low-sodium vegetable or chicken stock, plus 1 more cup as needed
• Freshly ground black pepper

Procedures

1. Heat oven to 300 degrees F. Spread bread onto baking sheet and bake until dried but not browned, 15 to 20 minutes. Meanwhile, heat olive oil over medium heat in medium saucepan. Add onions, season with salt, and cook until translucent, 5 to 7 minutes. Deglaze with vinegar and cook until liquid is almost evaporated, 1 to 2 minutes. Add mushrooms, turn heat to medium-high, and cook, stirring, until softened, moisture has evaporated, and mushrooms begin to brown, 5 to 8 minutes.
   
2. Stir in tomatoes and cinnamon, followed by chicken stock. Simmer until warmed through, 2 to 3 minutes, then stir in bread and simmer for 2 to 3 minutes more, stirring to soften bread. Season to taste with salt and black pepper. Add more chicken stock if thinner consistency is desired. Serve immediately or let cool and refrigerate overnight. To serve the next day, reheat in the microwave or stovetop, adding extra stock or water to loosen consistency as desired.

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium summer squash, sliced in half and cut into 1/4-inch disks
• 1 medium zucchini, sliced in half and cut into 1/4-inch disks
• 1 medium onion, cut in half and cut into 1/4-inch slices
• 2 medium cloves garlic, thinly sliced
• 1 pint cherry tomatoes, split in half
• 4 eggs
• 2 tablespoons slived chives
• Hot sauce or chili paste for serving

Procedures

1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.
   
2. To Cook Eggpant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.
   
3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.
   
4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.
   
5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.
   
6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

Fresh Tomato and Caramelized Onion Jam

Ingredients

serves Makes about 1 cup, active time 30 minutes, total time 2 hours

• 3/4 pounds yellow onions (about 2 medium), finely sliced
• 1 tablespoon butter
• 1 1/2 pounds roma tomatoes (about 6 medium), peeled, cored, seeded, and finely chopped
• 1/2 cup white sugar
• 1/4 cup light brown sugar
• 2 tablespoons juice from 1 lemon
• 2 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Procedures

1. Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
   
2. Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks, or ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for self storage.

Tomato Ketchup

Ingredients

serves Makes 1 quart, active time 20 minutes, total time 2 1/2 days

• 3 cups canned or homemade tomato paste
• 2 teaspoons unrefined fine sea salt
• 1/4 cup Worcestershire sauce
• 1/2 cup raw, unfiltered apple cider vinegar
• 6 tablespoons robust flavored raw, unfiltered honey such as clover, or organic amber maple syrup
• 1/4 cup basic whey (from yogurt), water kefir, or vegetable brine (such as from sauerkraut), as fermenting agent

Procedures

1. Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight. Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.

Swiss Chard and Spinach Ravioli Nudi in Simple Tomato Sauce

Ingredients

serves serves 4 to 6, active time 1 1/2 hours, total time 1 1/2 hours

• Ravioli Nudi
• 1 pound (455 g) swiss chard, stems removed and reserved for another use, leaves shredded
• 8 ounces (225 g) fresh spinach leaves
• 12 ounces (340 g) fresh sheep's milk or well-drained cow's milk ricotta cheese
• Fine sea salt
• Freshly ground black pepper
• Pinch of freshly grated nutmeg
• 3/4 cup (85 g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 2 large egg yolks, lightly beaten
• 1/4 cup (30 g) flour, plus more for coating the nudi
• 3 cups (720 g) Simple Tomato Sauce (below), heated to a simmer
•  
• Simple Tomato Sauce
• 2 garlic cloves, lightly crushed
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 (28-ounce) can diced tomatoes, with their juice
• Fine sea salt
• 5 large fresh basil leaves, shredded or torn

Procedures

1. Rinse the shredded chard leaves in cold water. Place the leaves, with the water still clinging to them, into a large saucepan, cover, and set the pan over medium heat. Cook the chard, tossing it from time to time, for 12 to 15 minutes, until tender and most of the water has evaporated. Turn off the heat, and using tongs, transfer the chard to a colander and let it cool. Rinse out the saucepan and return it to the stove.
   
2. Rinse the spinach leaves in cold water. Place the leaves, with the water still clinging to them, into the saucepan, cover, and set the pan over medium heat. Cook the spinach, tossing it from time to time with tongs, for 5 minutes, until tender. Remove from the heat and transfer to the colander with the chard to cool.
   
3. When the greens are cool enough to handle, squeeze as much excess water from them as you can. Transfer them to a cutting board and chop finely. You should end up with about 1 packed cup of freshly chopped greens weighing between 7 and 8 ounces (200 and 225 g).
   
4. Place the greens in a large bowl and add the ricotta, 1/2 teaspoon salt, a generous grinding of pepper, the nutmeg, the Parmigiano, and the egg yolks. Mix together gently but thoroughly. Sprinkle in the flour, and gently fold it into the mixture.
   
5. Pour some flour into a small shallow bowl. Have ready a large rimmed baking sheet lined with waxed paper or dusted with flour. With your hands, pinch off a piece of the greens mixture, form it into a ball about the size of a chestnut, roll it in the flour, and set it on the baking sheet. Continue to form the nudi until you have used all of the greens mixture.
   
6. Bring a large pot of water to a boil over high heat and salt generously. Carefully drop in 8 to 10 nudi. Within 1 or 2 minutes, they will begin to float to the surface. Continue to cook the nudi for another 5 to 6 minutes, until they have floated to the surface and are puffed up. With a large skimmer, remove the nudi and transfer them to a warmed serving bowl. Spoon about 1 cup of the tomato sauce over the nudi and mix very gently. Continue to cook the nudi until you have cooked them all. When they have all been added to the serving bowl, spoon additional sauce over the top and sprinkle with Parmigiano. Serve immediately.
   
7. To make the tomato sauce: Warm the garlic in the olive oil in a large saucepan over medium heat. Use a wooden spoon to press down on the garlic to release its flavor. Cook for about 2 minutes, or until the garlic begins to sizzle. Don't let it brown. Carefully pour in the tomatoes and their juice (the oil will splatter) and stir to coat with the oil. Season with 1 teaspoon salt and raise the heat to medium-high. Bring the sauce to a simmer, reduce the heat to medium-low, and simmer gently, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil is pooling on the surface. Remove from the heat and stir in the basil. Tate and add more salt if you like.

Crostini With Fontina and Tomato Marmalade

Ingredients

serves Makes 6 to 8 servings, active time 30 minutes, total time 2 hours

• Marmalade
• 5 lb (2.3 kg) ripe plum tomatoes, washed
• 2 cups (400 g) sugar
• Zest and freshly squeezed juice of 2 large lemons, zest and cut into strips
• 1 to 2 tablespoons good-quality aged balsamic vinegar
• 1 teaspoon sea salt
• 8 whole cloves
• 2 bay leaves
• 2 fresh chile peppers, such as cayenne
•  
• Crostini
• About 1/2 cup (115 g) tomato marmalade (above)
• 1 thin baguette (ficelle), cut on the bias into thin slices
• 8 ounces (227 g) grated fontina Val D’Aosta cheese

Procedures

1. To make the marmalade: Wash and then sterilize five 1/2-pt (240-ml) glass jars and their lids by immersing them in boiling water for 10 minutes.
   
2. Trim the stem end off the tomatoes. With a vegetable peeler, slice the skin off the tomatoes in strips and discard. Cut the tomatoes in half lengthwise and push out the seeds with your thumb (I do this over the sink). Cut the tomato halves in half again lengthwise, and then cut each quarter into 3 or 4 pieces. Toss the tomato pieces into a large heavy-bottomed nonreactive saucepan.
   
3. Put the sugar, lemon zest and juice, vinegar, salt, cloves, bay leaves, and chile peppers into the pot with the tomatoes. Set the pot over medium heat and bring to a simmer. Cook at a fairly lively simmer for about 1 1/2 hours or until the marmalade is glossy and thick enough to spread. Be sure to stir often to prevent burning. When the marmalade is ready, remove the bay leaves and the cloves.
   
4. Spoon the marmalade into the sterilized jars, screw the lids on, and process for 15 minutes in a boiling water bath. Store in a cool dark place for up to 1 year. Or store the marmalade in the refrigerator, where it will keep for at least 2 months.
   
5. To make the crostini: Position an oven rack 4 inches (10 cm) from the broiler and turn the broiler on.
   
6. Spread the tomato marmalade on the ficelle slices and top each with a mound of shredded cheese. Arrange the slices on a rimmed baking sheet. Broil for 1 to 2 minutes, or until bubbly and browned.
   
7. Transfer the crostini to a platter and serve immediately.

Tomato, Alli-oli, and Chive Tartine

Ingredients

serves serves 4

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons olive oil, plus more for drizzling
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 1/2 cup Homemade or store-bought mayonnaise
• 1 pound ripe heirloom tomatoes, roughly sliced
• Coarse sea salt
• 2 tablespoons minced fresh chives

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Combine mayonnaise, minced garlic, and remaining 2 tablespoons olive oil in a small bowl and stir to incorporate. Spread 3/4 of mayonnaise evenly over toast.
   
3. Spread tomato slices over toast and sprinkle with sea salt. Dollop with more mayo, extra olive oil, and sprinkle with chives. Serve immediately.

Charred Corn and Cherry Tomato Salad with Zucchini and Radishes

Special equipment

Wok or cast iron skillet

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 30 minutes

• 3 tablespoons extra virgin olive oil, divided
• 1 cup zucchini, cut into 1/2-inch dice (about 1 medium)
• Kosher salt and freshly ground black pepper
• 3 cups sweet corn kernels (cut from about 4 full ears)
• 12 small radishes, cut into 1/2-inch chunks
• 1 pint cherry tomatoes, quartered
• 1/2 cup roughly chopped fresh cilantro leaves and tender stems
• 1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions)
• 1 serrano or jalapeño pepper, minced (about 2 tablespoons)
• 1/4 cup Mexican style crema or sour cream
• 1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish
• 3 tablespoons juice from about 3 limes

Procedures

1. Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.
   
2. Heat remaining oil in the same pan over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes total. Season to taste with salt and pepper and add to bowl with zucchini. Toss to combine. Allow to cool slightly, about 10 minutes.
   
3. Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice, and toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.

Savory Tomato Pork Stew

Special equipment

Dutch oven

Ingredients

serves serves 4, active time 20 minutes, total time 3 1/2 hours (or 6 to 8 hours in a slow cooker)

• 2 tablespoons butter
• 1 small onion, chopped (about 3/4 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 teaspoon vegetable oil
• 1 pound pork shoulder, cut into 1-inch cubes
• 1 cup dry white wine
• 2 pounds tomatoes, peele, deseeded, and roughly chopped or 1 (28-ounce) and 1 (14-ounce) can whole peeled tomatoes, drained and roughly crushed by hand
• 2 cups homemade or store-bought low sodium chicken stock
• 1 bay leaf
• 1 teaspoon fresh oregano leaves
• Kosher salt and freshly ground black pepper
• 2 teaspoon cornstarch
• 1/4 cup cold water
• 2 tablespoons chopped fresh parsley leaves.

Procedures

1. Adjust oven rack to lower middle position and preheat oven to 225°F. Heat butter in a small saucepan over medium-low heat until melted. Add onions and cook, stirring occasionally, until they are tender and just beginning to brown, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat.
   
2. Heat oil in a Dutch oven on high heat until shimmering. Sear pork cubes on all sides. Remove pork from the Dutch oven and add white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the browned bits with a wooden spoon or stiff spatula.
   
3. Return onions and pork to Dutch oven, then add tomatoes, chicken stock, bay leaf, cilantro, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well. Bring to a boil, cover, and transfer to the oven. Cook until pork is completely tender, about 3 hours. Alternatively, transfer mixture to a slow cooker and cook on low heat for 6 to 8 hours (see note above).
   
4. Remove from oven. Set the Dutch oven on the stove over medium heat (if using slow cooker, transfer contents to Dutch oven). Stir together cornstarch and cold water in a cup until completely mixed. Pour cornstarch into stew and cook, stirring constantly, until the liquid in the stew has thickened, about 5 minutes. Stir half of parsley into stew, sprinkle with remaining parsley, and serve.