Most of these are standard in most US cookbooks.
t = teaspoon
T = tablespoon
c = cup
temp = temperature, °F
s and p = Kosher or sea salt, plus ground black pepper, to taste.
Tips and Recipes - Sample Menus
CARAMELIZED CHERRY TOMATO SAUCE
(care of Brett Grohsgal, Even’ Star Organic Farm, Lexington Park, MD)
3 pints whole cherry tomatoes and/or cubed bigger heirloom tomatoes
½ teaspoon Kosher or sea salt
½ teaspoon black pepper
1 tablespoon minced garlic
2 tablespoon minced onion
½ to 1 teaspoon fresh orange zest
2 tablespoons brown sugar
Mix the above. Then attentively broil, not bake, in an oven until the skins of the top tomatoes have just blackened. Remove from broiler, and stir in half of the above chopped herbs, or fresh herbs of your choice (not dill). Add 1 tablespoon balsamic vinegar, and taste for any further need for salt or pepper.
This recipe is one I treasure and retain from the days in the early ‘90’s when I was the chef at Restaurant Nora in the District. We got our heirloom tomatoes and cherry tomatoes from a great journalist, organic farmer, and mentor, Ward Sinclair, and our much-beloved Gold Turtle Egg heirloom tomato was originally given to us by Ward.
The sauce is outstanding served atop otherwise mundane chicken, fish, shrimp, or vegetarian rice dishes. It freezes well, but taste after thawing for additional herb, vinegar, or salt needs.