Provencal tomato spread

This recipe first appeared in The Sharper Your Knife, the Less You Cry. It's loosely based on a dish that I learned to make while studying at Le Cordon Bleu in Paris. During the heat of summer, I probably make this once a week and if I have to take something to a party, this is my go-to dish in the summer. You can use as it a spread for crackers or bruschetta, and also as a sauce for simple pan-seared fish or chicken. … [Read more...]