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4
servingsEasy
Published 2008
The inspiration for this dish was the technique of compressing tomatoes in syrup. We thought of it when the first tomatoes began to arrive one year and, while they were good, they weren’t height-of-season tomatoes—they lacked the sugar content that builds as you move into summer. Many of our vegetable purveyors now use refractometers to measure the Brix, the sugar content, of their vegetables.