Suzi's Blog

Zucchini, Tomato, Onion, Ricotta Salata and Bread Salad

Oh, it’s winter and grilling is something you probably cannot conceive of. For this salad, you need grilled veggies but you can do this indoors. Your stove may have a grilling section, or you can buy a simple grilling surface to fit over your regular burners. Why now, in the middle of winter? This salad…

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Heirloom Tomato Jam with Lemon from Miriam Rubin

I was in an upscale cheese store in Midtown. A great store we know well. A jar labeled “Tomato Jam” caught my eye. I knew that I could convince Suzen to take it home since it said “tomato” and the “jam” part would just slip past her. Particularly if I mumbled over the right syllable.…

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Salmon Baked in Tomato Confit Juice

  A few weeks ago we published a post for semi-confit tomatoes, a recipe that is repeated below. Once those tomatoes are done, don’t wash the pan. You have gold there. Olive oil scented with tomatoes, thyme, bay, and garlic. You could, of course, add some onion, too. Take that pan, put in a hunk…

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Semi-Confit Tomatoes

“Cook until they collapse.” Tomato confit is made by roasting tomatoes until they literally begin to fall apart. That “cooked” mixture can be used many ways, say for pasta sauce. Now, semi-confit tomatoes are cooked for a much shorter time. The physical integrity of the tomatoes remains intact. Which makes them perfect for tarts, salad,…

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