Caponata Makes 1.5 quarts This delicious and incredibly versatile vegetable compote that originated in Sicily is a flavor blend of tomato, eggplant, herbs and tart brined olives. It makes a delicious Bruschetta for crostini, a fabulous and quick dressing for … Continue reading →
Any gardener in Seattle will tell you last year was not the greatest year for growing tomatoes. Producing flavorful, fully ripe tomatoes isn’t an easy thing to do if you don’t get enough sun and heat. I have a really … Continue reading →
Quick Tomato Salsa Makes 1 pint Inspiration Not much time and a need for that fresh, homemade salsa flavor. Hint Store pesto, mayonnaise, salsas, chutneys, etc., with the least amount of air possible between the food and the lid. Mold … Continue reading →
In response to our recent jam posting a Fresh By Northwest reader sent these photos of her and a friend making tomato sauce with their combined back yard crops. “We followed the your Fresh Tomato Sauce* recipe and instructions from … Continue reading →
