As a gentle reminder or as an introduction for new faces (if that’s you, hello hello and thank you for being here!), this second newsletter of the month contains two recipes and two recommendations for paid subscribers. Paid subscriptions support the newsletter and I am incredibly grateful for that support. The first newsletter of the month (always out on 1st of the month) is for all subscribers, free and paid.
Sliced into doorstep wedges to tuck inside a buttered baguette. Roasted with lots of olive oil and a fistful of crushed spices. Carved into higgedly piggedly chunks, juices trickling to the edge of the chopping board. Tugged from the vine and popped straight into your mouth like a sweetie. Fried in garlicky olive oil until they burst and begin to swim in their juices.
However you choose to make the most of tomatoes over the coming weeks, make sure you do. I hope the recipes and recommendations below — the products of my seasonal, self-imposed daily tomato quota — may help you along the way.
Roasted tomato and artichoke spiced rice
When buying marinated artichokes, look for those jarred in olive oil so that you can use this for roasting the tomatoes and onions.
Serves 4