Tinned Tomatoes For Your Cold Winter Heart
Plus: Cook from this book, find comfort in quesadillas, and go get the fuchka.
Welcome to Best Food Blog, a writer-run publication about eating by journalists Ali Francis, Anikah Shaokat, Anna Hezel, and Antara Sinha. You can check out everything we’ve published so far here, like this look at the state of the "foodie," by writer and longtime critic Robert Sietsema, or this story from Anna about the specific new style of food taking over art and fashion parties. Today, we’re sharing a look at what’s getting us excited to cook right now.
We Should Be Having So Much More Fun With Our Tomatoes
Around this point every winter, I get sick of whole peeled canned plum tomatoes. Predictably, this boredom is followed by a specialty tomato shopping spree. Last year, I started going nuts for canned yellow tomatoes, which are milder and sweeter than the typical plum tomatoes (I’m crazy about these very fancy yellow tomatoes from the Italian importer Gustiamo). Finding myself in a tomato slump a few weeks ago, I bought two cans of Mutti cherry tomatoes at the grocery store.
