No matter how many tomato sandwiches, salads, or platters of thick, salted slices we eat, come August we can never seem to keep up with the overabundance of tender-ripe Beefsteaks, Early Girls, Cherokee Purples, and Arkansas Travelers taking up semi-permanent residence on the kitchen counter. Everyone develops a strategy for the happy problem of too many tomatoes: in some people it inspires bouts of generous and indiscriminate gift giving; in others, a frenzy of canning and freezing. This light and satisfying take on cream of tomato soup is my favorite solution.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.