This post was originally published on this site
TOMATO SEASON can seem all too short in the Mid-Atlantic region. But, thanks to an ambitious canning operation that supplies all of his Baltimore restaurants, chef Spike Gjerde can rely on a year-round stockpile. “We preserve over 60,000 pounds of produce a year in-house,” he said. He’s even parlayed his preserving into a side business with the launch of Spike’s Maryland Tomatoes.
This recipe, Mr. Gjerde’s second Slow Food Fast contribution, is a tribute to the everyday magic a few pantry staples can make. The sauce…