Grilled Tomatoes with Saba and Sea Salt

Saba is a syrupy condiment from Italy made from reduced unfermented grape juice. Balsamic vinegar is a good substitution if reduced until slightly syrupy.

• 
  
  8 small tomatoes (3 to 4 oz. each) cored and halved crosswise
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. saba
  
  


• 
  
  Flaky sea salt, such as Maldon
  
  

Prepare a medium-high gas or charcoal grill fire. Brush the cut sides of the tomatoes with the olive oil. Grill the tomatoes cut side down until charred, 2 to 3 minutes. Transfer to a platter, cut side up. Drizzle the tomatoes with the saba and sprinkle with salt to taste. Serve immediately.

Grilled Tomatoes with Saba and Sea Salt

Saba is a syrupy condiment from Italy made from reduced unfermented grape juice. Balsamic vinegar is a good substitution if reduced until slightly syrupy.

• 
  
  8 small tomatoes (3 to 4 oz. each) cored and halved crosswise
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. saba
  
  


• 
  
  Flaky sea salt, such as Maldon
  
  

Prepare a medium-high gas or charcoal grill fire. Brush the cut sides of the tomatoes with the olive oil. Grill the tomatoes cut side down until charred, 2 to 3 minutes. Transfer to a platter, cut side up. Drizzle the tomatoes with the saba and sprinkle with salt to taste. Serve immediately.

Olive-Oil-Braised Carrots with Warm Spices

In this dish, a tiny bit of nutmeg and cinnamon and a few sliced garlic cloves complement the sweetness of the carrots. For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.

• 
  
  1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
  
  


• 
  
  3 medium cloves garlic, sliced
  
  


• 
  
  1/2 cup lower-salt chicken or vegetable broth
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  Pinch of ground cayenne
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.

In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.

Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes.
Uncover the dish and continue to braise until the spices on top have
toasted and are mahogany-brown and the carrots look a little shiny,
about 15 minutes more. Serve warm or at room temperature.

Cooked Fresh Tomato Sauce

This sauce goes well with the smooth texture of spaghetti and penne. When I add something chunky to it, I pair it with fusilli or another shape with nooks and crannies.

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. finely chopped garlic (2 medium cloves)
  
  


• 
  
  Fine sea salt
  
  

Peel the tomatoes and coarsely chop them.

Put 4 Tbs. of the olive oil, the parsley, and garlic in a 3-quart saucepan over medium-high heat. When the garlic and parsley begin to sizzle, add the tomatoes and 1-3/4 tsp. salt. Bring to a boil, then reduce the heat to medium low and gently simmer, stirring occasionally, until the tomatoes have broken down and are thick and saucy, 35 to 70 minutes, depending on how much liquid the tomatoes release. Toss with cooked pasta and the remaining 1 Tbs. olive oil and serve.

The sauce can be refrigerated in an airtight container for 2 to 3 days or frozen for up to 3 months. When you’re ready to use it, reheat and toss with cooked pasta and the remaining 1 Tbs. olive oil.