Condiments and Sauces
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
Tomato paste lends depth and flavor to many dishes.
This recipe for zingy, savory, herby bread crumbs comes from Sunday Suppers at Lucques (Knopf, 2007) by Suzanne Goin.
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