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« The Cost of Organics | Main | Julia's Hot Sauce »

September 10, 2010

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T.W. Barritt at Culinary Types

I can just imagine the flavor you can coax from the heirloom tomatoes by broiling them.

Stacey

This sounds awesome! I'm totally trying it with the overload of cherries I have in my garden and the fish my husband is hopefully going to catch this weekend. Thanks!

Lydia (The Perfect Pantry)

Love the addition of orange zest and tarragon here. Very Provencal.

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