I was exposed to tomatoes at a very young age in both Brooklyn, NY and Calabria, Italy not really knowing the impact it would have on me as an adult.
This chilly weather has me craving extra hearty dishes for dinner lately. I had some black beans lying around I had reserved for whenever I got in the mood to use them and I thought to cook up a black bean chili.
Every year at this time we start winding down from roughly two months of sourcing and preserving some of our region's best, meaty and organic tomatoes.
Summer maybe over guys but I am coming out strong this Fall with my butternut squash. I mean, look at how beautiful this butternut squash is...
Guys, this time of year there's tons of figs in my garden and it's starting up again. I have five fig trees in my garden that I tend to and eat from each summer.
There's really no such thing as a short cut to caramelizing onions. I mean, you can try, but it'll never be 100%. The key is good stirring and temperature regulation.
This is an easy and versatile dough. I use the same basic dough for many flatbreads and crostini.
Blend them together and add them to your own tomato sauce for a rich, flavorful and veggieful pasta sauce, meat sauce or even home made pizza!