At the moment, my kitchen resembles a tomato museum overflowing with fruit of every shape and size. Tri-colored heirloom tomatoes—Cherokee Purple, Green Zebras, and Striped Germans—sit beside glossy ...
Making sure your water is lightly salted and at a rolling boil, blanch, shock and peel tomatoes. Gently toss in olive oil and place on a pass tray. Cover each tray with 2 sprigs thyme, 1 clove garlic ...
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