Posts tagged savory
Garlicky Roasted Tomatoes with Miso Butter
Garlicky Roasted Tomatoes with Miso Butter

Tomato season is a cult classic season. I look forward it every year because tomatoes are one of my absolute foods and it just feels so right to eat them during late summer. Tomatoes have been a big part of my diet for as long as I can remember. Rumor has it, that when my mother was pregnant with me, she had a wild craving for tomatoes and ate them daily throughout her pregnancy. At the age of six, Harriet the Spy became a big part of my life. Harriet’s favorite sandwich was a simple one, consisting of tomato and mayonnaise and I coveted the meal as my own. It became a summer time staple for long days at camp, where I wrapped them in tinfoil and ate them on the beach after a swim in the ocean. Whenever I think of these sandwiches now, I can still feel the grit of a rogue piece of sand caught in between my teeth after it inevitably blew in between my pieces of bread.

The other day, I stocked up on tomatoes. I felt like a mad woman, running up and down the tomato aisle, grabbing a handful and heading back to the scale to weigh them. I wanted them all. The colors, the shapes, the possibilities were endless in the moment and I felt crazed with tomato power. As soon as I got home, I tossed them in my favorite colander, gave them a rinse and got to work. Last month, a company called Made In, sent me the most beautiful stainless steel 4 quart saute pan. I didn’t realize that I could be so intensely in love with a pan before (just kidding, I did know that.) and I’ve been obsessed ever since. This saute pan in particular, transfers from stove top to hot oven beautifully, so I knew that it would be the perfect vessel for roasting my treasure trove of tomatoes.

Roasting tomatoes then freezing or canning them for later use, is such a wonderful way to take advantage of tomato season. I’m a big fan of canned tomatoes and it makes me so happy that I can make my own version for winter time soups and sauces. This particular batch didn’t last long though.. I slathered the tomatoes on grilled bread and topped that with Irish Swiss cheese, garlic scapes, baby lemon balm, salt and hemp seeds. All proving that heaven can be reached on a thick slice of toast.

Garlicky Roasted Tomatoes with Miso Butter
Garlicky Roasted Tomatoes with Miso Butter


2 pounds assorted tomatoes 
5-6 cloves garlic, halved 
4 tbs unsalted butter
2 tbs miso 
6-8 sprigs fresh thyme 
Cracked black pepper
Optional: add a tablespoon of raw sugar to offset the acidity of tomatoes 


Over medium heat, melt your butter. Once melted, add miso paste and gently stir together till the butter has browned. Preheat oven to 375 F. Turn burner heat down to low and add tomatoes.* Coat all tomatoes in the miso butter sauce, toss in garlic and thyme. Sprinkle with a generous amount of black pepper. Place, uncovered, in oven and roast tomatoes for at least one hour. You will be looking for the tomatoes to be browned and the liquid to have reduced by at least half. 

Store tomatoes in a covered container in fridge. Tomatoes will keep for 5 days. Store in freezer bags and they will last up to 6 months. 

*Cut big tomatoes in half or quarters. Leave cherry tomatoes whole.


Thank you so much to Made In for my new pan! I love that their products are made in the US and how they keep their company so personal and quality.

Get a pan of your very own

Gingertooth & Twine
Mini Savory Galettes
Mini Savory Galettes

This year has been a hectic one for me. With my first cookbook, Blotto Botany, about to be released and changing directions with my small business, I’ve been busier than ever. While I’ve been cooking more that I have in the past, I’m currently in a kitchen rut. The days have been too hot to be near the oven and I’d much rather keep things simple with a toast, salad  and the occasional bowl of cereal. However, those dishes have a tendency to get a bit boring after constant consumption and when that happens, I find myself staring into my fridge with the same thought on my mind, “how do I make something out of nothing?”.

I’m a big fan of meal prepping for the week, especially if my meals can come in a cute little pocket of dough. These mini galettes are simple and can easily be taken to a picnic or eaten on the go. Fill them with something sweet or savory, it’s up to you! The following recipe outlines what I did for this particular batch.

This recipe can also be found on

Mini Savory Galettes
Mini Savory Galettes



1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)


½ small sweet potato, thinly sliced
1 medium onion, chopped
1 bell pepper, sliced
2 packed cups swiss chard or other leafy green
1 tbs unsalted butter
3-4 cloves garlic, crushed
1 cup soft goat cheese
4  heaping tbs tomato sauce
1 tsp chili powder
Salt and pepper to taste



Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Remove dough from the fridge and rest on counter for at least 10 minutes. While the dough is warming to room temp, cut your onions and peppers into thin one inch strips and caramelize with butter in a medium size pan. While the onions and peppers are cooking, slice sweet potato into thin circles then add to a small pot of water and bring to a boil. (You’re looking for the potatoes to be soft but still maintain their shape.) Once the potatoes have cooked through, remove from heat, strain and place in a clean bowl to let cool.

When the onions and peppers have caramelized, removed from heat and place in a medium sized mixing bowl. Add greens, garlic, spices and mix well.

Preheat oven to 400ºF. Divide the dough into 4 separate pieces and roll out into 5-6 inch circles. Place onto a large baking sheet lined with parchment paper. Making sure to leave a 2 inch border of clean dough, spread 1 tbs of tomato sauce onto each dough piece and add a generous helping of mixed veggies. Sprinkle with goat cheese and top with a slice or two of sweet potato. Begin crimping and folding dough around the veggies to decorate and contain filling. Brush beaten egg on dough and sprinkle with a flakey salt or chllipepper.

Bake for 45 minutes or until the dough has become golden brown. Let cool for 10-15 minutes before serving. Enjoy!

Mini Savory Galettes