My Workshops are but an excuse for me to cook up new recipes for an unsuspecting crowd. Somehow I have never been afraid to try a new, untested recipe for a crowd of complete strangers who are yet to make up their minds about my cooking prowess. In fact, more often than not, I pick new recipes for grand meals where my reputation is at stake. Most of the time I sail through reputation unscathed.
As was with these slow-simmered tomatoes I selected to cook from an old Bon-Appetit cookbook bought a very long time ago. It was one of the few photographed recipes, duly captioned, yet missing from the index. I had to scan the book, page by page, to find the recipe which was simplification itself. Other than the oodles of olive oil and a really long simmer it asked for little else.
It was the month of December. I had spotted the most beautiful tomatoes and bought a basket full. I had a Pasta class coming up and these would make a great side. Continue reading “Slow-simmered Tomatoes”