I do believe it is important to cook to the season.
I don't want hothouse tomatoes in the wintertime, or cherries from Peru when they are out of season here; what I do want is the very best ingredients and techniques, for the foods I prepare for myself and my friends.
We are almost at the very peak of summer and peas and beans are still coming in by the gallon at the farmer's market.
Everyone has their own favorite way of cooking them, but I always want to garnish mine with a special sauce: chow-chow, tomato chutney, or tomato relish, it goes by many names, but it combines the intense flavors of hot peppers, red whole tomatoes, sweet and the bite of dried cloves. Give it a try and let me know what you think.
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1 large can whole tomatoes
2/3 cup sugar
1 cup rice vinegar
1 chopped red onion
1 chopped jalapeno and a tablespoon or so of cloves.
Combine, and simmer for 1 hour or till thick.