I discovered this recipe last April in one of my food blog wanderings. I was looking for new interesting dishes during the time of year when fresh local vegetables are scarce, but just starting to appear out of greenhouses. I was looking to use up the last of my frozen corn from the previous year, before the bountiful new year began, and this dish lent itself beautifully to such an endeavor.
If you have ever grown cucumbers, then you know that once the plant matures and starts to bear fruit, all of a sudden there are cucumbers everywhere. They seem to grow with unnatural speed. So, then, what to do with all those cucumbers? Here is a great, and really easy recipe from, where else…Ottolenghi.
A fresh tomato is a truly beautiful and delicious thing. I love to simply eat them sliced, perhaps with a bit of sliced basil and fresh ground pepper on top, or to pick a cherry tomato and pop it in my mouth straight from the vine. This is one of the sweetest things that nature has to offer. One of my favorite dishes to make with fresh tomatoes and fresh herbs is Ottolenghi’s Tomato Party.
This recipe utilizes many different kinds of tomatoes, including green tomatoes, red and yellow cherry tomatoes and vine-ripened tomatoes. Some are roasted, some are raw, and the combination of flavors between the tomatoes, fresh garlic, oregano, mint and tarragon are divine, and only seem to get better with time.