It’s awesome being in San Francisco. Besides the crazy notion that every day is the same beautiful weather, this city has incredible farmers markets, fresh sour batard in any store, and Baja-style Mexican food on every corner. Wedding diet, say what?
So despite the temptation to eat out every night, the insanely-fresh California produce makes it easy to cook at home. And, come on, it’s summer! In my opinion all the best veggies, fruits, and herbs come out in style ahora, namely cukes, tomatoes, watermelon, and basil.
This recipe, Roasted Tomato Romesco and Zucchini, definitely celebrates my all-time favorite season. Juicy, ripe tomatoes are roasted until they burst, mixed with garlic and toasted almonds for a chunky, flavorful sauce, then laden on a meaty base of lightly sautéed zucchini. (I’ve always loved tomatoes…but not zucchini. That limp-noodle-of-a-veggie didn’t impress me as a kid, but now I realize it was unjustly overcooked. With just a simple sauté, this green squash has a beautiful grassy flavor with a slight sweetness.)