Can I tell you how excited I am for the July line up? This month a few of our regular Doristas got to pick the recipes and I have to say that the selection is going to make for a very fun month… and possibly a few trips to the store for specialty ingredients. But the first recipe of the month, chosen by Kathy at Bakeaway with Me, is a wonderfully simple dish with a very short list of ingredients. Tomatoes Provencal is one of my favorite dishes and I make it as often as I can in the summer. My standard recipe is from Mark Strausman’s Campagna book and is absolutely wonderful. He calls for the tomatoes to be cooked in a homemade tomato sauce on low heat for almost 5 hours!!! It’s not a quick weeknight recipe for sure, but oh my is it good.
In contrast, Dorie’s Tomatoes Provencal are relatively quick. She has us topping them with a simple mix of fresh herbs and olive oil and spending only an hour in the oven. The only fiddling I did with the recipe was to remove the seeds from only half the tomatoes to test if this step really made a difference. In fact, yes, it did make a difference and I will take the extra time in the future so that my tomatoes take on a more concentrated tomato taste. With such a simple recipe, I will happily make this more often. But, between you and I, I will probably also continue to pull out the Campagna recipe when I have the time. Did I mention that it is delicious?
To round out the meal I whipped up some sauteed eggplant and my husband threw some lamb chops on the grill. May I just say that in the almost 2 months since he has had his grill he has been getting lots of practice and I have been the happy beneficiary. The next day I chopped up the leftover tomatoes and added them to the leftover eggplant to make a tasty pasta sauce. Don’t you just love coming home after a long day of work to find a fridge full of leftovers? Few things in life make me happier.