tag:blogger.com,1999:blog-6057770631517303937.post5827624229757584437..comments2009-10-23T20:19:55.729-04:00Jesshttp://www.blogger.com/profile/01778305776209193697noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-6057770631517303937.post-19310504823231614842009-10-23T20:19:55.729-04:002009-10-23T20:19:55.729-04:00Hi there, I just made a variation of this for dinner... fabulous. I had some very skeptical looks when John and Anna (9 years old) sat down for dinner, but they devoured every last bit. I made mine with artichokes, and instead of basil I sliced up two garlic cloves. I served it with some blue corn hard shell tortillas warmed up in the oven. Really, really good. Sort of a fall spin on your summer recipe. Can&#39;t wait to make it again!Stacinoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-61772888619562020842009-10-06T21:02:33.963-04:002009-10-06T21:02:33.963-04:00Megan - Your grandmother&#39;s garden? Tomatoes until Christmas? Farmers&#39; markets galore? Sounds like the west coast is treating you well. <br /><br />Marilyn - Thanks for your note, friend.<br /><br />Nina - Ah, yes, the tomato and mayo sandwich. Heaven. With tomatoes right off the vine, I&#39;d bet that sandwich was seriously out of this world.<br /><br />Julie - I know what you mean. At least we have squashes and pumpkins to look forward to!<br /><br />Lo - Roasted chickpeas really are something else. I&#39;m glad to hear that the tomatoes that you <i>have</i> come upon have been wonderful. Like you, I&#39;ll take quality over quantity any day.<br /><br />Barbara - Thank you! I&#39;m with you. Keeping it simple with heirlooms is the way to go. <br /><br />Jeff - Hi! I&#39;m always happy to meet a friend of my dad&#39;s. It was so nice of you to stop by and leave a note. Your encouragement means a lot. And I love your &quot;Academia, schmacademia!&quot; The next time my school work is getting me down, I do believe I&#39;ll have to say that out loud.<br /><br />Amy J - Thank you. I hope you enjoy the roasted chickpeas. Here&#39;s <a href="http://www.sweetamandine.com/2009/03/yes-we-can.html" rel="nofollow">another recipe</a> from the archives that you might want to try.<br /><br />Rogue Unicorn - I know what you mean about American supermarket produce aisles. It can be quite a shock to the system, especially when you&#39;ve been living somewhere a little bit more seasonally oriented for a while. Produce aside, I hope you&#39;re having a wonderful visit in the United States with your family. Thanks for reporting back on that cake. I&#39;m very glad that you enjoyed it, and I&#39;ll keep my fingers crossed that your grandmother will, too.Jesshttp://www.blogger.com/profile/01778305776209193697noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-83800586752667222892009-10-02T07:36:51.312-04:002009-10-02T07:36:51.312-04:00Jess- Indeed we had some really nice pomegranates in the past few weeks. Though now I&#39;m in the states and mourning the general lack of really good fruits and vegetables-not just pomegranates. Every time I come back here I get a shock when I walk into the produce store and find strawberries in October. It feels all wrong. <br />Enough rambling-I made your &quot;all of it&quot; cake last weekend. I divided the batter up into little individual cake tins- the cakes came out beautiful and delicious. I&#39;m going to make it again this weekend for my family. I&#39;m pretty sure even my grandmother will like it.Rogue Unicornhttp://www.blogger.com/profile/08039984221891866369noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-48701882094034193392009-09-29T19:58:05.359-04:002009-09-29T19:58:05.359-04:00Lovely photos - they make me hungry. Never had roasted chickpeas but this sounds like a good combo to try.Amy J in SChttp://www.shewearsmanyhats.com/noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-21803426956929626242009-09-29T10:03:35.862-04:002009-09-29T10:03:35.862-04:00Hi Jess.<br />I had lunch with your dad the other day, and he told me about your blog (he was VERY proud of you). Wow, he wasn&#39;t kidding...this is great writing. Academia, schmacademia! This is what the world needs more of.<br /><br />JeffJeffhttp://www.myspace.com/jeffreytobinnoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-70809489184462355812009-09-28T15:01:46.157-04:002009-09-28T15:01:46.157-04:00It doesn&#39;t get much better than this! Your photos are wonderful. Heirloom tomatoes just with some basalmic and basil are heaven- and with a touch of fresh mozzarella- perfect.Barbarahttp://www.blogger.com/profile/10038190964528332030noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-79292632077801748172009-09-28T13:23:03.144-04:002009-09-28T13:23:03.144-04:00Oh, yeah. <br />Roasted chickpeas are the best.<br />Pair them with garden fresh tomatoes... I&#39;m a huge fan already.<br /><br />Strange year for tomatoes, I have to agree. Here in Wisconsin, it&#39;s just been too cool to have bumper crops. HOWEVER, the tomatoes I&#39;ve seen have been phenomenal. Sweet, succulent... maybe it really is all about quality rather than quantity!Lohttp://www.blogger.com/profile/02627131190832189839noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-67732230555189401862009-09-27T22:49:03.795-04:002009-09-27T22:49:03.795-04:00Wow, you said it. You&#39;re speaking my language! I have a couple heirloom tomatoes left that I don&#39;t want to even eat because then they&#39;ll be gone, and so will summer...Juliehttp://www.dinnerwithjulie.comnoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-844205337637043292009-09-27T17:00:00.902-04:002009-09-27T17:00:00.902-04:00jess, there is nothing better than summer tomatoes. when i was growing up as a wee one and my father had a garden, i would pluck them as is and go to town eating them :). even better is fresh bread and mayo (in my case, veganaise). thanks for reminding me of the simple things in life!nina (ncp)noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-73407134336058544082009-09-26T18:16:55.096-04:002009-09-26T18:16:55.096-04:00This is just gorgeous to look at and even more fun to consider eating. A lovely way to say hello while summer says goodbye. So nice to have you writing!Marilynhttp://simmertilldone.comnoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-4677247562506887372009-09-25T23:49:26.571-04:002009-09-25T23:49:26.571-04:00Oh! Just perfect for an afternoon salad with my new NELC roommate...we used tomatoes from my grandmother&#39;s garden as well as a few from the second farmer&#39;s market I&#39;ve been to in two weeks! Regrettably, they didn&#39;t have any pineapple tomatoes - and didn&#39;t even know the names of the varieties they did have - but the ones I chose are still delicious. This is going to be a new staple...last year my grandmother had them until nearly Christmas. Thanks!<br /><br />Meganmeganhttp://www.blogger.com/profile/03750206724376579913noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-8039243919321954072009-09-25T08:54:12.687-04:002009-09-25T08:54:12.687-04:00bluejeangourmet - Roasted garlic bread? Now <i>I&#39;m</i> the one drooling. About the dried chickpeas: I probably shouldn&#39;t admit this around here, but the only time I&#39;ve ever used dried chickpeas is in soups and stews. I don&#39;t have any first-hand experience soaking and roasting them. Still, I can&#39;t imagine why it wouldn&#39;t work beautifully. I have a feeling that with dried chickpeas, the recipe might be even better. After all, you&#39;re taking the <i>opposite</i> of a shortcut! If you think of it, let me know how it goes. Have a wonderful weekend with your girls!<br /><br />thenewblack - Amazing that you grew all of those heirlooms in your own backyard. What a treasure to have so many tomatoes at your fingertips. I&#39;ve eaten tomato-bread salad this summer, but with raw instead of roasted tomatoes. Now that the weather is cooling off around here, I&#39;ll have to try your version. It sounds incredible. Thank you!Jesshttp://www.blogger.com/profile/01778305776209193697noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-36762630719197332182009-09-25T06:56:35.755-04:002009-09-25T06:56:35.755-04:00those beautiful tomatoes made me think of a dish i ate every day last summer when i had endless home-grown green zebras, black russians and grosse lisses. roast excess tomatoes in lots of olive oil and red wine vinegar, then toss with cucumber, cubes of bread, chickpeas and whichever fresh herbs catch your attention. use the juice from the roasted tomatoes as dressing, with lots of salt and pepper. amazing!thenewblackhttp://thenewblack.livejournal.com/noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-27893571982481062142009-09-24T15:45:15.902-04:002009-09-24T15:45:15.902-04:00drooling over here! there&#39;s a loaf of roasted garlic bread in my freezer which I shall thaw for this very purpose -have two dear college friends coming in for our annual &quot;girl weekend&quot; and since they are both veggie, this will be perfect. I needed something I could throw together after a late pick-up from the airport.<br /><br />technical question, Jess: do you think it will work the same, since I only have dried chickpeas in my pantry anymore, if I soak &amp; cook them and then roast as you have directed?bluejeangourmethttp://bluejeangourmet.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-55781223655135295502009-09-24T11:20:47.436-04:002009-09-24T11:20:47.436-04:00Jennifer - I have a feeling that you and roasted chickpeas are going to hit it off. <a href="http://www.sweetamandine.com/2009/03/yes-we-can.html" rel="nofollow">Here&#39;s</a> another recipe for you from the archives.<br /><br />Elishag - You&#39;re the greatest. I love that you ran right out and bought one. And I&#39;m so glad you liked.<br /><br />Linda - You&#39;re very welcome. Enjoy the oil. Some other uses I&#39;ve found: a spoonful added to a bowl of cream of zucchini soup; drizzled over a slice of pizza, or over a bowl of pasta with a little grated cheese.Jesshttp://www.blogger.com/profile/01778305776209193697noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-14058908845078103712009-09-24T07:44:27.959-04:002009-09-24T07:44:27.959-04:00jess...thank you so for the reply. i am going to treat myself &amp; purchase the basil infused olave oil... looking forward to your fabulous posts! :)Lindahttp://www.blogger.com/profile/01942642253140734302noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-23842403845638563662009-09-24T00:37:53.922-04:002009-09-24T00:37:53.922-04:00I was totally inspired to try pineapple tomatoes after reading this post so I marched over to the farmers market near work, brought a pretty one home and Sam and I gobbled it up plain!! What a treat, thanks for the inspiration.Elishaghttp://www.blogger.com/profile/14393456845314563122noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-64929527608758917022009-09-23T22:12:22.835-04:002009-09-23T22:12:22.835-04:00I adore your description of Heirloom tomatoes. They really are beautiful splurges. I&#39;ve never roasted chickpeas before and am excited to give your recipe a try. Such enticing photography too!Jenniferhttp://www.palatetopen.comnoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-5935112707802327412009-09-23T22:09:23.604-04:002009-09-23T22:09:23.604-04:00Hi, all<br /><br />I fell behind in responding to comments over the last six weeks, as I slowly but surely got back into the swing of things. As of today, I&#39;m all caught up. If you left a comment on any of the last few posts and have been waiting to hear back from me, you can check back now, and you&#39;ll find a response. Thanks for your patience.<br /><br />Linda - I wish that I could give you a definitive answer about the olive oil, but I&#39;m actually kind of flitty. I haven&#39;t yet found The One. When I was living in San Francisco, I got hooked on Stonehouse Olive Oil. Then, a little while back, my brother-in-law brought us back a big, beautiful, <i>delicious</i> bottle of olive oil from Greece. For cooking, I usually go with one of two larger commercial brands: Filippo Berio or Colavita. In this recipe, I roast the chickpeas in 1 T. of the Filippo Berio or the Colavita, and finish off the dish with 1 T. of a basil-infused extra-virgin olive oil by Olave.<br /><br />How&#39;s that for a long answer?<br /><br />Does anyone else have olive oil preferences to share? If so, I&#39;d love to hear.<br /><br />maybelle&#39;s mom - Your two-year-old has excellent taste! <br /><br />Jennifer - Thank you. You are so kind.<br /><br />Frenchie - Thanks so much for your reflections on tomatoes and this time of year. Stay warm up there in Canada. (And it means so much to me knowing that you enjoy what you read here. Thank you for saying.)<br /><br />EEJ - Actually, I took these photos - like most of the pictures on this site - with my dinky little point-and-shoot. With just the right light and a whole lot of patience, I find that it <i>is</i> possible to coax decent images out of the thing.<br /><br />petoskystone - Agreed.<br /><br />Char - Peas! Sounds wonderful.<br /><br />Rivka - And I&#39;ll take my cue from <i>you</i> and open up a bottle of white the next time I make this meal. (Which, let&#39;s be honest, will probably be tomorrow.)<br /><br />Rogue Unicorn - I love early fall in Jerusalem. I remember the first rain that fell the year I was living there. Just like that, the summer heat broke, and the seasons shifted. It felt magical. I bet you already have some ripe pomegranates. Here, they&#39;re still too pale on the inside, and lack that deep, wine-like flavor. Anyway, happy fall to you, too.<br /><br />Sara - Yes, I&#39;ve been in the mood for simple these days. You&#39;re right that it&#39;s all about starting with good, fresh ingredients, and the rest follows naturally. No fussing necessary.Jesshttp://www.blogger.com/profile/01778305776209193697noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-39509393527757317832009-09-22T18:32:36.680-04:002009-09-22T18:32:36.680-04:00hello dear! such a simple and honest post. Good product yields good flavor... no fancy stuff... as it should be.Sara@SproutedKitchenhttp://www.sproutedkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-38484299252793600132009-09-22T13:45:54.114-04:002009-09-22T13:45:54.114-04:00autumn seems to be arriving everywhere (except for the southern hemisphere, I guess)Here in Jerusalem we had our first rain a couple of days ago and I finally gave in and pulled out my quilt which has been hiding under the bed since April. <br />Lately I&#39;ve been roasting tomatoes and tossing them with pasta, but this seems like an equally nice and quicker alternative. <br />Happy fall.Rogue Unicornhttp://www.blogger.com/profile/08039984221891866369noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-62099711452004060382009-09-22T12:45:13.574-04:002009-09-22T12:45:13.574-04:00Yep, this is the epitome of late summer. I&#39;ve been contemplating making something similar with fried chickpeas as a snack to serve with white wine, but I&#39;ll be trying the roasted version, now.Rivkahttp://www.notderbypie.comnoreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-5456732301024446742009-09-22T12:44:46.901-04:002009-09-22T12:44:46.901-04:00gorgeous gorgeous gorgeous...down here I&#39;ve been living on peas...beautiful, glorious, tiny peas.Charhttp://www.blogger.com/profile/03851293154388793520noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-80110942629508821782009-09-22T11:10:23.557-04:002009-09-22T11:10:23.557-04:00oh, my! yum,yum...petoskystonehttp://www.blogger.com/profile/01633621111274495078noreply@blogger.comtag:blogger.com,1999:blog-6057770631517303937.post-64618022379076569142009-09-22T10:38:03.236-04:002009-09-22T10:38:03.236-04:00Jess. These photos! How did you make them? Film? Digital? They&#39;re just stunning.<br /><br />Also, the recipe sounds divine, even if I&#39;m not the hugest fan of tomatoes (I know - sacrilege). But then again, all of your recipes sound divine.EEJhttp://www.blogger.com/profile/02442916260924443168noreply@blogger.com