In the introduction to my last video, I talked about the value of a larder stocked with the jams and sauces made with the surplus of fruits and vegetables from the summer harvest. The small investment of time spent cooking and preserving the best of summer allows you to enjoy its riches all year. And when you’re entertaining, a well-stocked larder makes it that much easier to kick out something spectacular or a quick and easy dinner during the work week.
Spring plant sales are a vice of mine. I imagine my garden overflowing with zucchini, snap peas, green beans, peppers, lettuce, and much more. Especially tomatoes. Given the unreliability and streakiness of hot summer weather in the Pacific Northwest, I plant lots of tomato varieties, never knowing which will thrive best. I plant sweet cherry tomatoes for fresh eating, Brandywine, Juliette, and Tiger Stripe for bruschetta and fresh sauces. Inevitably I wind up with baskets of lovely, ripe tomatoes far in excess of what my tomato-loving family can eat. What to do? Roasted tomato sauce. My baskets of surplus tomatoes go into the oven with olive oil and garlic to roast. I puree them with fresh basil before sealing them in jars and storing them in my larder.
In the seasons that follow, invariably those jars of summer goodness become the heart of flavorful pastas on busy nights. To me, a good roasted tomato sauce calls for garlic bread. Our new Stecca bread is ideal for this. Stecca, a soft “sweet” (meaning not sour) baguette, is made with our yeast-risen ciabatta dough. It has a light, golden crust and a well-aerated irregular crumb structure. In this video, I transform it into an excellent garlic and cheese-topped dipping bread, a great accompaniment to bucatini pasta with roasted tomato sauce. Together they make a simple, soul-satisfying meal that you can throw together in less than half an hour.