Roasted Cauliflower Steaks with Garlic, Sea Salt and Lime

Recently, Faye Levy, noted cookbook author and food writer, wrote a piece for the Jerusalem Post about Cara Mangini, the "Vegetable Butcher." She also posted about it on Facebook. Then she asked if anyone else prepared "cauliflower steaks."

I do! Have done. Many times!

We are a family of cauliflower lovers and the "steaks" -- that is, thick slices cut from a whole head of cauliflower -- look beautiful on a plate, making them a special side dish at dinner.

I have a recipe for cauliflower steaks in my latest cookbook, The Modern Kosher Kitchen. Thanks for posting this, Liz Rueven, at kosherlikeme.com.

Note -- the steaks taste the same as any other "cut" of cauliflower.

The cutting takes some doing, and a very sharp chef's knife. Also, truth to tell, the smaller sections at the side of the cauliflower head fall away into regular florets. No worries. Cook them alongside the steaks. They're like the "burnt ends" that you get from barbecue -- no one ever complains about those, do they?

After the cutting, its' simple. A bit of oil and seasoning.

Like this recipe:

Roasted Cauliflower with Garlic, Sea Salt and Lime

• 1 head cauliflower
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/2 teaspoon Dijon mustard
• sea salt to taste
• 2 tablespoons lime juice

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Remove the green leaves at the bottom of the cauliflower and trim most of the fibrous stem attached to the head. Slice the head into “steaks” about 3/8-inch thick. Rinse and dry the slices on paper towels. Combine the olive oil, garlic and Dijon mustard and brush this mixture on both sides of the cauliflower slices. Place the slices on the parchment. Sprinkle with sea salt. Roast for 15 minutes. Turn the slices over and roast for another 10-15 minutes or until tender and crispy. Sprinkle the roasted cauliflowers steaks with lime juice. Note: for smaller pieces that fall away when you slice the head, cook along with the steaks. They may be done sooner, so look at them about 5 minutes ahead, or let them get browner, no harm done.

Makes 4 servings

Cleveland Cuisine! Really.

Cleveland cuisine? Really?

Yes!

Cleveland is an important place.

For one thing, it's the home of the Rock and Roll Hall of Fame.

And that should be enough.

But there's also The Cleveland Museum of Art -- it has a large, diverse collection. And unlike so many museums of its kind, admission is FREE!!!!

Also -- Cleveland has a world-famous orchestra, a distinguished university (Case Western Reserve), an AFC football team (the Browns) and a major league baseball team (the Indians).

AND, of course, their basketball team is this year's NBA Champions! (You've surely heard of the Cavaliers!)

I'm impressed!

And now there's more. This summer Cleveland will be home to the 2016 Republican National Convention (July 18-21).

And, whatever the goings on at the convention itself, the city will get lots of extra attention in the press. There will be loads and loads of extra people in Cleveland.

So, me being me, I got to wondering about what those people might be eating during their stay. 

I don't mean the food they're going to get at the convention. I mean real, special, famous Cleveland food. 

Not every city has its own culinary specialties. Surely nothing in Stamford, CT., where I live. 

But Cleveland does! And some real goodies, at that! 

For example, because the city is home to large numbers of families whose origins trace back to central and eastern Europe, bratwurst (on a bun) and crunchy apple fritters are really popular.

The apple fritters alone are worth a visit I think.

But also this -- among the most famous of "Cleveland food" is something called the Polish Boy (basically a kielbasa sandwich with coleslaw, french fries and barbecue sauce all on a club roll).

Well, okay. Maybe.

Then I discovered that among the iconic Cleveland dishes are pierogi.

Pierogi. Do you hear my heart pounding? Can you see my grin?

Oh! How I love pierogi! Doughy dumplings stuffed with stuff. Like beef cheeks or potato and cheese (served with thick, tangy sour cream).

Pierogi. The kind of food some of us used to get at grandma's, if we were lucky.

I haven't had a pierogi for as long as I can remember. Thanks to Cleveland I was reminded of that fact.

I had to have some. But the only ones I could find in Stamford, CT. were packaged.

So I decided to make some myself. And after a couple of tries -- oh!

They are as wonderful as I remember.

Thank you, Cleveland, for inspiring this recipe. Good luck this summer.

 

Potato Cheese Pierogi

Filling:

• 3 large Yukon Gold potatoes (about one pound), peeled, cut into chunks (about 3 cups mashed potatoes)
• 2 tablespoons butter
• 1 large onion, chopped
• 1 cup farmer cheese
• salt and freshly ground black pepper to taste

Place the potato chunks in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. Drain the potatoes and spoon into a bowl. While the potatoes are cooking, heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onions and cook, stirring occasionally, for 12-15 minutes or until soft and golden brown. Add the onions to the potatoes. Add the farmer cheese, sprinkle with salt and pepper and mix the ingredients until well blended. Set aside to cool before filling the dough.

Dough:

• 3-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup butter, cut into chunks
• 1/2 cup water, approximately
• 1 cup dairy sour cream

Extras:

• butter
• vegetable oil
• sour cream

To make the dough: place the flour and salt in a large bowl. Add the butter and work it into the dough until the mixture is crumbly. Add 1/2 cup of the water and the sour cream and mix the dough until it is smooth, soft and well blended. If the dough seems too dry, add more water. (You can do this in a food processor.) Let the dough rest for at least 30 minutes. Using portions of the dough, roll the dough on a floured surface to 1/8-inch thick and cut out circles with a 3-inch cookie cutter. Place the circles on a board or cookie sheet and cover them with plastic wrap or a kitchen towel while you cut the rest of the dough. Fill the dough using about one tablespoon of the filling for each circle.

To fill the pierogis: place the filling in the center of the dough circle. Fold the circle in half, pinching the edges to seal in the filling.

To cook the pierogis: bring a large pot of lightly salted water to a boil. Add the filled pierogis, 6-8 at a time, and boil for about 3-8 minutes depending on whether they are at room temperature, refrigerated or frozen (or until they float to the surface). Remove the pierogis with a slotted spoon and set aside; repeat with remaining pierogis.

Extras: To serve the pierogis: serve boiled (as above), with sour cream (can also serve with caramelized onions – make more when making filling above). OR, heat 1 tablespoon butter plus 1 tablespoon vegetable oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add some of the pierogi (do not crowd the pan) and cook for 3-4 minutes on the flat side, or until golden brown on the bottom, then turn the pierogis over and cook for another 2-3 minutes or until crusty and golden brown. Repeat using more butter/vegetable oil with the remaining pierogis. Serve with sour cream (and sautéed onion if desired). 

Makes about 4 dozen

Easy Guacamole

Recently I posted a recipe for an Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise, in which I mentioned that I eat a lot of avocados. In fact there are always 4-5 avocados in my house, some in the crisper bin of the fridge, others ripening on the counter top.

Besides eating avocados as a snack, I find that when I am at a loss for a vegetable side dish or when I am rushed, stressed or busy, an avocado comes in really handy (not to mention delicious and also healthy). Just peel and cut it up and serve with anything: chicken, beef, eggs, whatever. Maybe sprinkle a little lime juice on top.

But of course, as I mentioned in that previous post, there's always Guacamole! One of the tastiest, easiest, well-loved dips there ever was.

Here are some ideas for guacamole in addition to serving it with chips:

1. spread on top of toast for a sandwich (by itself or with tomato slices, chicken or turkey)

2. use instead of ketchup for burgers

3. use to replace the butter on a baked potato

4. tuck inside eggs within an omelet 

5. stuff inside hollowed tomatoes

Here's my easy recipe for guacamole. It will take you far.

Guacamole

• 2 medium avocados
• 1 large tomato
• 1 small serrano chili pepper, deseeded and chopped
• 1 medium clove garlic, finely chopped
• 2 teaspoons chopped fresh cilantro, optional
• 3 tablespoons lemon or lime juice
• salt to taste
• chips

Peel the avocado and scoop the flesh into a food processor (or bowl or molcajete). Chop the tomato and add the tomato pieces, chili pepper, garlic, cilantro, if used, juice and salt to taste to the food processor. Process to desired texture using pulse feature (or mash with a fork or tejolete). 

Serve with corn chips.

Makes about 2 cups

Avocado, California's Big Winner

When I was a young Mom I met another young woman for a playdate for our daughters. She lived in the same town in Connecticut as I did, but had originally come from California. We became friends, and so did our kids, and we spent time together talking about things most mothers talk about. School. Babysitters. What our children should/don't/won't eat.

We also talked about food. One day she mentioned avocado. 

What?

Please don't think I'm a dinosaur, but back in the late 1970s avocados were not a thing. REALLY! I had heard of them. In fact once, when I was a little girl my mother took me for lunch at Lord & Taylor in the city and I insisted on trying tuna-salad-filled avocado (which my mother let me do although she insisted I would hate it -- and I did). 

I hadn't had an avocado since that time.

And I had not yet heard of guacamole, which this women raved about. She said everyone in California made guacamole. So, I started to also.

Now, these many years (and thousands of avocados later) I can say I am well acquainted with avocados, not just for guacamole but for dozens and dozens of recipes. 

Many thanks to the woman who name-dropped avocado. Many thanks to California, thriving avocado country (in fact, according to The California Difference, the Hass avocado is a California native).

Today that state will have its presidential primaries. And no matter who you are rooting for, I can say without question, the avocado is the state's big winner.

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise
• 4 teaspoons olive oil
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 small clove garlic, finely chopped
• 4 slices Tuscan-Italian style bread
• 2 teaspoons butter
• 2 large eggs, beaten
• 1 avocado, sliced
• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

I Hate Going on a Diet

I hate going on a diet.

The thing is, I like food. I like to eat. It's not even that I have a sweet tooth and consume too many doughnuts or that I drink soda (haven't had one for decades).

I just like regular food. 

And unfortunately, last year I ate a lot more of it than usual. Stress eating. It was a difficult year.

I gained TEN pounds.

That's a lot.

My children tell me I am not allowed to use the word "fat" because of "shaming."

So I suppose plump and chubby are off limits too.

I am supposed to say that I don't like how I look.

OK.

I don't like how I look.

Unfortunately my son-in-law Greg said he read an article that said women who go on diets and lose weight tend to re-gain the weight plus more.

OY!

Just in time -- comes THIS: The JoyofKosher 28 Day Challenge.

This is a four week diet plan of the most scrumptious non-diet sounding, most gorgeous food you ever saw in a weight loss plan. 

Check out the photos. The first for Grilled Fennel with toasty, crunchy quinoa seeds. The second for an avocado and egg-filled portobello mushroom cap that is so easy I am going to make it when my cousins come to sleep over in a few weeks.

This is not your ordinary "diet food."

It's good food, coming to you via two good friends of mine: Jamie Geller, cookbook author and founder, JoyofKosher, and Tamar Genger, a registered dietitian and professor of nutrition.

Have a look, even if you aren't on a diet. Even if you aren't kosher.

Here's what it is: When you sign up you get the menu plan for 28 days, plus a shopping list, plus 75 recipes with vegetarian and gluten-free substitutes (in a downloadable pdf file), plus nutritional info, plus tips, plus a Facebook page where you can discuss food stuff with other people on the challenge, plus --- go ahead and click the link and you'll see it all. For $28.

It's not a crazy diet. Just a simple plan, great, healthy, delicious food, easy, doable recipes with lovely photos and so much more. 

Inspiring.

Sounds like a plan. I'm determined to like the way I look.

GRILLED FENNEL AND TOASTED QUINOA (from JoyofKosher 28 Day Challenge)

Servings 6

Fennel is high in potassium and loaded with other nutrients that have been found to improve bone health.

Ingredients:

2 fennel bulbs, sliced

3 tablespoons extra virgin olive oil, divided

Kosher salt
Freshly ground black pepper

Instructions

1⁄4 cup fresh herbs like basil, parsley, and thyme and some fennel fronds

Zest and juice of 1 lemon 1⁄4 cup raw quinoa

1. Trim fennel bulbs by removing stalks and fronds (set aside fronds to mix with herbs).

2. Cut off any hard inedible outer layers.
3. With your fennel bulb upright, cut 1⁄4-inch slices vertically.
4. Brush each side using 2 tablespoons olive oil and sprinkle with salt and pepper.

5. Place slices on a medium hot grill, turning until you get a nice char on each side and fennel is tender to the touch. Alternatively, place on a baking pan and broil until charred.

6. Whisk together remaining 1 tablespoon olive oil, herbs, and lemon juice and zest, adding salt and pepper to taste. Drizzle all over fennel.

7. Meanwhile, toast quinoa: Rinse well, drain, and pour into a medium sauté pan. Stir grains over medium-high heat. Watch as quinoa dries out and begins to brown and even pop—that’s how you know it is ready. Remove from heat and set aside until ready to use.

8. Sprinkle toasted quinoa over fennel and serve warm or at room temperature. Nutritional Information / Per Serving

110 calories, 7g fat, 0mg cholesterol, 67mg sodium, 10g carbohydrates, 3g fiber, 3g sugar, 2g protein 

Beet and Brussels Sprouts Salad

Now that my children are grown, with children of their own, I sometimes think about the “old days” and remember the good times, the festive occasions, the fun we had. The Jewish holidays rank high on my list of best memories, especially the Passover Seders. Whether I’m thinking about the times that my cousin and I would crawl under the table while my uncle recited the Haggadah or last year, when my grandchildren threw the styrofoam “hail” and plastic locusts as we mentioned the Ten Plagues, the memories are good, the kind that I love to deposit in my memory bank.

There are good food memories too, from my grandma’s famous chicken soup to the complaints I got when I first served haroset made with dried apricots, pistachio nuts and cayenne pepper.

My first Seder continues my family's generations long menu featuring matzo ball soup, followed by roasted turkey. Chremslich, of course. In fact, a double portion of that. 

But all the rest is different. Over the years there was one food change after another, little by little as new in-laws came into our family, tastes changed and allergies had to be considered. So these days we have our own family expected recipes -- matzo ball soup and turkey, plus homemade baked cranberries, spinach pie (made with a matzo crust), imam bayeldi, and lots of other vegetables and the now standard spicy dried fruit haroset.

I used to serve flourless chocolate cake, but we had that a little too often, so because Passover is also my grandson's birthday, I will serve homemade macaroons along with a traditional chocolate roll, the one I used to make when my daughter Meredith's birthday fell during Passover. (You can stuff the roll with whipped cream, jelly or parve lemon curd filling).

Every year I add one new dish to my first Seder. One year it was Ratatouille. A few times there was a new version of haroset. I even made matzo farfel chocolates one year.

This year? A new salad! Here it is:

Roasted Beet and Brussels Sprouts Salad

• 4 medium beets
• 3 tablespoons olive oil
• salt to taste
• 1/2 pound (about 30) medium size Brussels sprouts
• 2 tablespoons apple cider vinegar (or use Balsamic vinegar)
• 1 tablespoon lemon juice
• 2 teaspoons grated fresh orange peel
• freshly ground black pepper

Preheat the oven to 425 degrees. Peel the beets and cut them into bite size pieces. Place the beets on a baking sheet and pour one tablespoon olive oil over them. Toss to coat the beets. Sprinkle with salt. Roast for about 20 minutes or until tender. Trim the Brussels sprouts (cut them in half if they are large). Place them on a baking sheet and pour one tablespoon olive oil over them. Toss to coat the sprouts. Sprinkle with salt. Roast for about 15 minutes or until tender. Place the vegetables together in a bowl. Mix the remaining olive oil, apple cider vinegar, lemon juice and orange peel and pour over the ingredients. Let rest for about 10 minutes, place in a serving bowl and sprinkle with salt and black pepper to taste.

Makes 6-8 servings

Oven Roasted Cheesy-Crusted Potato Sticks

If someone mentions Idaho the first thing you're likely to think is: potato.

Of course.

Potatoes are Idaho's leading crop and Idaho is also first in the nation in potato production.

Why do I tell you this now?

First because of all foods on earth, my favorite is the potato. I've written about it before. 

But also because as I have said, I love the political scene and keep track of all the state primaries and caucuses. Idaho's is coming (Republicans today, Democrats on March 22). And that fact reminded me of potatoes.

As if I needed any reminding.

I decided that no matter which political party or candidate you prefer, if any, at primary/caucus time a good dish to honor Idaho would be this particular recipe for crispy cheesy-crusted oven roasted potato sticks. I could make this dish into dinner all by itself. Maybe with some sunnyside eggs. They're nice as part of a vegetarian/meatless Monday dinner too. 

Oven-Roasted Cheesy-Crusted Potato Sticks

• 1-1/2 to 2 pounds potatoes
• 3 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1-1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon paprika
• salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Peel the potatoes and cut them into 1/2-inch thick strips. Place the strips in a single layer on the parchment paper. In a bowl, combine the olive oil, garlic, thyme and paprika. Pour over the potatoes and toss the strips to coat them completely. Sprinkle with salt and pepper. Scatter the cheese evenly over the potatoes. Roast for about 30 minutes, turning the strips once or twice.

Makes 4 servings 

The Vegetable that Looks Like a Creature from Outer Space

Have you seen this vegetable with its big bottom bulb and leafy-topped stalks sticking up like the antennae of a creature from outer space? It's not very popular and not very familiar, but should be, because it tastes so good and has such a terrific crunch when eaten raw.

I think people may avoid it because they don't know what it is or what to do with it. 

Basically it's this, a cabbage variant. The name means "cabbage turnip." You can eat the bulb and the leaves. (Cook the leaves like any green leafy vegetable.)

The bulb takes some work. You have to peel them as you would broccoli stems. Underneath the thick skin you might also find some fibrous strings, which you should also remove. Then you're left with the crispy, juicy, tender flesh, which you can eat raw (good for crudites), or make into cole slaw or as a substitute for cucumber in tea sandwiches and salad. 

On the other hand, kohlrabi can be cooked too, and, like all cabbage is especially perfect with potatoes. Mashed potatoes are lighter, sweeter and amazingly interesting when you mix them with mashed kohlrabi. For this recipe I've also included parsnips and apples. It's a terrific side dish for fish, poultry, meat or as part of a vegetarian dinner.

Kohlrabi, Parsnip, Potato Mash

• 1-½ to 2 pounds kohlrabi bulbs, peeled, chopped into ½-inch cubes
• 2 pounds parsnips, peeled and sliced ½-inch thick
• 1 pound Yukon Gold or all-purpose potatoes, peeled and chopped into ½-inch cubes
• 1 large tart apple, peeled, cored and chopped into 1-inch cubes
• 2 tablespoons butter, margarine or olive oil
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Place the kohlrabi in a saucepan, cover with water and bring to a boil over high heat. Reduce the heat to a simmer and cook for 2-3 minutes. Add the parsnips and potatoes and cook for 10 minutes. Add the apple and cook for 5-6 minutes or until all the ingredients are tender. Drain and place the ingredients in a large bowl. Add the butter and mash until smooth and thoroughly blended. Season to taste with salt and pepper. Serve topped with chopped parsley.

Makes 8 servings

German Apple Pancake

 

The next few days are loaded with holidays, all delicious. I will acknowledge all of them and eat accordingly.

So, for Chinese New Year, maybe some Kung Pao Gai Ding and Chinese Cookies.

Valentine's Day? How about a Chocolate Cake? Or Chocolate Chip Cookies? Or maybe some homemade Buttercrunch?

I'm thinking, buttercrunch now that I actually wrote out that word.

But among my favorite holidays is one I don't even celebrate: Shrove Tuesday, otherwise known as Fat Tuesday or Mardi Gras (tomorrow). In days gone by when the Catholic Church was stricter about such things, those who were observant would refrain from eating fats during Lent, which starts this Wednesday, so they would make "fatty" foods the day before, to use up all the butter and eggs, cream and so on that they had in their homes.

Like pancakes. Pancakes are loaded with eggs and butter, which is why they are always so fabulous. 

I love pancakes and don't eat them that often, though I will indulge in a buttermilk pancake when the grandkids come. And occasionally, make pancakes with the leftover oatmeal.

But my very very very favorite is German Apple Pancake. For breakfast, lunch and even a meatless dinner. Great as is, or, for dessert with some whipped cream or ice cream.

German Apple Pancake

• 2 large, tart apples, peeled, cored and sliced
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 6 tablespoons butter
• 1-2 teaspoons sifted confectioner’s sugar, optional

Preheat the oven to 425 degrees. Place the apple slices in a bowl. Add the sugar and cinnamon, mix and set aside. Mix the flour and salt together in a bowl and set aside. Combine the milk, eggs and vanilla in another bowl, add the flour mixture and whisk the ingredients into a smooth batter and set aside. Heat the butter in a heavy skillet, preferably cast-iron, over medium heat. When the butter has melted and looks foamy, add the apples, including any juices, and cook for about 5 minutes, or until the apples are soft and caramelized. Pour the batter over the apples. Place the pan in the oven. Bake for about 20 minutes or until the pancake is puffed and golden brown. Invert onto a serving platter. Serve as is or sprinkle with confectioner’s sugar.

Makes 4 servings

Celebrate! with Sun-dried Tomato Dip

A colleague of mine, Elizabeth Kurtz, who blogs at GourmetKosherCooking, has written a beautiful cookbook.

"Celebrate" celebrates not only good food and the beauty of Shabbat, but also benefits an organization called Emunah, a social service agency that helps families in physical or emotional distress -- at-risk teens, lonely seniors, young children who may have been neglected or abandoned. And much more. 

The book is filled with interesting recipes. Like the Everything Bagel Chicken, which I made for dinner last weekend. You know that bagel topping that has poppy seeds and sesame seeds and garlic and all? That's a really good coating for boneless chicken breasts!

I also loved the Butternut Squash Soup with Curry and Sweet Apples, a comforting dish on cold winter days.

There's lots to love here, including the luscious photos.

But my cooking mind is turning to Superbowl this week, so I looked for a recipe that I could bring to my brother and sister-in-law's annual party. I picked the Sun-Dried Tomato Dip -- it's easy to make, you can cook it a couple of days ahead, serve it with crudites or crackers. Elizabeth says it's also wonderful as a spread for challah (I liked it with warm pita) and even as a topping for chicken or salmon (I think it would be terrific, mixed with some mayo, on a burger). I made this for my New Year's Eve get-together and everyone gave it a thumbs up! (I used vegetable stock, not pareve chicken broth).

Whether it's a day of rest, a day together with friends and football, a birthday or anything else, it's always good to celebrate with good food. Like this:

Sun-Dried Tomato Dip (from "Celebrate" by Elizabeth Kurtz)

• 1 (8-ounce) jar sun-dried tomatoes, packed in oil, drained and chopped, 1 tablespoon oil reserved
• 1/2 yellow onion, thinly sliced
• 1 clove garlic, minced
• 1 cup water
• 1/2 cup pareve chicken broth
• 1/4 cup red wine vinegar
• 1/4 cup dry red wine
• 2 tablespoons sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Heat reserved sun-dried tomato oil in a large skillet over medium. Add tomatoes, onion, and garlic; cook 5 to 7 minutes, stirring frequently until onion is soft and beginning to brown at the edges.

Add water, broth, vinegar, wine, sugar, thyme, salt, and pepper to skillet; bring to a boil over high heat. Reduce to a simmer, cover, and cook 30 minutes. Uncover and continue simmering another 5 to 10 minutes, or until most of the liquid has evaporated and mixture is the consistency of jam.

 With an immersion blender or food processor, puree until blended but still a little chunky.

Serve warm or at room temperature with pita chips or vegetable crudite. Store refrigerated in a clean glass jar (the one from the sun-dried tomatoes works great!) if not using immediately. It will keep 2 weeks.

Makes 1-1/2 cups