This recipe was given to Ethel, who sold the jelly at the West Tisbury Farmer’s Market, by her friend Nancy Cabot.
Ethel Sherman
This sauce is inspired by the Bulgogi flavors that Nyesha Arrington’s Korean grandmother used to serve her.
Nyesha Arrington
A combination of roasted and fresh tomatoes gives great flavor to this pureed summer soup.
Aretah Ettarh
Roasted tomatoes, buttery crust, Parmigiano — there's everything to like in this savory rustic tart.
Susie Middleton
This salad is really more like a marinated side dish; the tomatoes and peaches release a lot of liquid. One bonus: You can puree any leftovers for a quick gazpacho!
Susie Middleton
Quick-roasting caramelizes and reduces plum tomatoes in under an hour. A quick blitz can turn them into the tastiest ever pizza sauce, too.
Susie Middleton
Use this versatile spread on toast, with pasta, added to eggs or in salads.
Susie Middleton
Make a different corn-off-the-cob sauté every night of the week.
Susie Middleton
