The Slapdash Cook

J. let me get the purple cherry tomatoes last weekend (didn’t take much arm-twisting), but another batch of pesto alla trapanese revealed that purple tomatoes are still rather red when you put them through a food processor:

This batch is disappearing almost as quickly as the last one. BTW, I think two to three tablespoons of oil are enough for a nice liquid-but-not-runny pesto.

I later made a bit of conventional Genovese pesto for the 101 Cookbooks squash casserole. That came out purple, but sadly, I didn’t take pictures and the casserole vanished muy pronto. With some tweaks (pesto + cheese = death by fat consumption), I think that one’s a winner.

Tonight, perhaps, a crumble or a cobbler to deal with all the delicious ripe stone fruit we have…