It’s July, so it is officially heirloom tomato season! These beauties are the star of summer farmers markets, but there are so many different varieties that it’s a good idea to know the basics before diving in and buying all the tomatoes. Let me introduce…
It’s that time of year again: the end of tomato season when you’ve got to use the heirloom tomato bounty or you risk them spoiling and wasting the harvest. And that’s not great. But I have good news! I have the solution to this problem,…
Roasted green beans is one of my favorite fall-transition side dishes. Fresh green beans taste nothing like their canned cousins; they maintain their texture a whole lot better, and roasting them brings out a sweetness in addition to any grassy notes. Add a tomato confit on top, and you have a dish that tastes extravagant, but is actually very hands-off and easy to make.
This dish has its origins in a side I made for Thanksgiving in 2020. Rather than make a green bean casserole, I decided that I wanted to make something more fresh. That first version, however, was very involved. Like, I made half of it the night before and then the other half the day-of. The tomatoes were cooked two different ways. It was delicious, but labor intense. I can assure you, though, that this version is just as delicious, but way easier to make.
