What peaches and what penumbras!
Whole families
shopping at night!
Aisles full of husbands! Wives in the
avocados, babies in the tomatoes!
peonies at pike place
In these lines above from “A Supermarket in California” (1955), Allen Ginsberg perfectly captures what I love about markets: their ability to bring people together and serve as a basis for a community. Ever since I stepped foot in a market in Barcelona, trapped between two tall women with bags of bananas and mint, I knew markets were for me. You feel the food; you can’t help but collide with those around you; if you’re lucky you meet the woman who grew the apple you’re holding in your hand. I love that. There’s something messy and tangible and tactile about markets that you simply won’t find in a supermarket.
Aside from rare fruits and vegetables, I love to buy tomatoes to roast. Sweet summer tomatoes roasted to perfection are one of the loveliest parts of summer, and they’re incredibly versatile and simple to make.
Roasted tomatoes can be served on top of toasted baguette slices as an appetizer, tossed with pasta and fresh basil, or served as a side dish.
Here’s my favorite way to roast tomatoes. It’s close to my mom’s recipe, though she uses cherry tomatoes. Feel free to use either, but make sure all cherry tomatoes pop before you remove them from heat; the pop signifies their “doneness.” Happy summer, everyone. Enjoy what the season has to offer! lv, molly
Roasted Tomatoes
6 medium tomatoes (or 1-2 cartons of cherry tomatoes)
5 cloves of garlic, crushed
5 sprigs fresh thyme, leaves removed
1/4 C extra virgin olive oil
Kosher salt
Freshly ground black pepper
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet. Sprinkle with thyme and crushed garlic. Drizzle with the oil, and season with salt and pepper. Bake until the tomatoes soften and their skins split; this usually takes about 25 minutes. See above for serving suggestions!
market in Barcelona
joie de vivre! 