PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
One of my favorite ways to use tomatoes is roasting them down in an oven, concentrating their sweetness, and pulsing them into a dip. The most delicious version is Matbucha, a rich, luxurious tomato and chili dip popular in the Middle East. Spiked with a little sugar and apple cider vinegar to enhance the sweetness, Matbucha immediately elevates any sandwich, and is perfect on its own as an appetizer served with pita chips. Similarly, tomato jam, or chow-chow is a good option as a garnish to almost any roasted or pan-fried protein. Jams and chow-chows are particularly useful and economical vehicles for tomato ends that are cut away and typically thrown out.
- Chef Steph
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.