Bon Appétit (June 2009)
We're absolutely thrilled to be featured in today's Washington Post story about canning.
We loved talking about our experience canning tomatoes, but when they told us they'd like to come over and photograph us while we cooked a dish that used our canned tomatoes, we got a bit nervous.
What to make?! In front of an audience?!
We thought about revisiting an old favorite, like Baked Eggs in Tomato-Parmesan Sauce or Creamy Tomato Sauce, but couldn't bring ourselves to do that. The Washington Post was coming over! So we had to make a new dish.
After spotting this Tomato-Cucumber Gazpacho, we knew we had a winner.