This is a quick tip for an alternative to a tomato-rich tomato sauce. I’m sure I didn’t invent this recipe—or probably any other—although it is possible to have an idea and not know that others have had that idea before. … Continue reading Quick Tip: Tomato-Ricotta Sauce
I promise this is the last post about garden tomatoes, because the plants have been ripped out, and this little bundle is all that remains from the garden. Small to medium in size and firm, they look like they can … Continue reading Pickled Tomatoes
We don’t eat Italian red sauce very often, and by that I mean maybe once a year. We used to eat it more, but just found things we liked better—lighter sauces, more vegetables, even pizza with white sauce instead of … Continue reading Fresh Tomato Sauce with Meatballs
Maybe you’re wondering why a person would plant so many tomatoes if only one person in the household will eat them and then exhibit anguish at having so many in the harvest. We asked those questions and plan to plant … Continue reading Pesto Bacon Tomato Pizza
Even though October is around the corner, these are not the last of the tomatoes, but maybe I won’t bore you with the last batch. Maybe. I roasted them all, all except this one, which I ate for lunch: Because … Continue reading Still More Tomatoes
I’m sure you’re hoping this is the last garden tomato post. Probably not. I wanted to make some salsa for the freezer, but not that wet salsa I made last week with peaches, rather something with a lot of the … Continue reading Roasted Salsa for Freezing
We’re not eating these today, but I’m trying to keep ahead of the ripening tomatoes. My husband doesn’t care for tomatoes, but will eat a few roasted ones with pasta. He won’t go near a green pepper, but it’s my favorite of the peppers, so this dish is all mine. I had about 8 or so plum tomatoes and a bunch of cherry tomatoes, so I roasted them together. Now I just need to decide on a recipe or two for them. Flat bread? Sandwich? Pasta?
Side dish or dessert? Side dish or dessert? You’d think with only two choices, making one would be easy, but whenever I hear that option, my head starts swimming with all the possible dishes I could make. First, I lean toward dessert, because within the narrow confines of my family I am known for some pretty good ones, whether elaborate or simple. But then I start panicking about all the possible things that can go wrong, most of them having to do with accidental burning or insufficient rising, overworked crusts or underbaked centers, or missed ingredients—in a dessert, the littlest thing turns into a disaster.
The dessert disaster scenario takes only seconds and I start thinking about side dishes. Now, that’s a gigantic category encompassing appetizers, salads, vegetables, each one of those its own abyss. I’ll have to admit that what first popped into my head was a corn-black bean-mango salsa, but did I want to bring chips or turn it into a pasta salad? Not really. I quickly fell back on the old standby macaroni salad because it’s easy to make and hard to ruin, but with visions of seeing 12 different bowls of the stuff, I had to figure out how to make mine stand out or at least compete well with the others so as not to be faced with taking home the only untouched dish.
A quick trip around the web showed me the right dressing to go with the bacon, so I’m taking Bacon Ranch Macaroni Salad with homemade ranch dressing.