The Small Town Chef

Because you can’t eat all of them in salads. Every summer it happens—I get overly excited planting tomatoes, and by August my kitchen counters are buried in bowls of grape and cherry tomatoes. You can only make so many salads, right? That’s when I lean into recipes that transform tomatoes into something totally new, like this Roasted Grape Tomato Ketchup.   This isn’t your standard squeeze-bottle ketchup. It’s smoky, savory, and a little tangy, with a whisper of anchovy for depth (don’t worry, no one will know—it just adds magic). Roasted garlic, caramelized sweet onion, and a splash of white balsamic make it sweet-savory in the best way. This ketchup is just as happy dressing up fries as it is spooned onto a burger, and it even plays nice with cheese boards.   So, if you’ve got too many grape tomatoes and not enough ideas, this is your answer. Recipe: Roasted Grape Tomato Ketchup Ingredients: 2 lbs grape tomatoes 1 large sweet onion, peeled and quartered 1 small head garlic ...

Summer’s best, saved for later By August, my grape tomato plant doesn’t just grow — it takes over. Five feet high, five feet wide, climbing the trellis like it’s auditioning for a jungle. Which means I’m swimming in tomatoes, the sweetest little jewels of the season. When they start piling up, this recipe is my go-to. Roast the tomatoes with garlic, olive oil, and thyme until they’re jammy and caramelized. Blend or mash them into a rustic puree, then spoon over fresh mozzarella slices and finish  with a drizzle of balsamic glaze  and fresh basil. Serve it with crackers or grilled bread, and you’ve got a breezy, delicious, unfussy appetizer that’s pure summer entertaining.   But here’s the magic: roast extra. Tuck the puree away in the freezer, and when the days are short and gray, pull it out. Warm it up. Spread it over mozzarella or burrata, garnish with fresh basil, and suddenly you’ve got a back-pocket winter recipe that tastes like a warm evening on the patio.   ...

Smoky, tangy, and just the right amount of heat, salsa that goes on everything If you’ve been following me for a while, you already know how I feel about chile season. When Hatch chiles hit the markets, I’m the first in line, loading up on as many pounds as I can carry, because nothing else tastes quite like them. They’ve got this smoky, earthy depth, a subtle fruitiness, and just enough heat to keep things interesting. And while I love New Mexico’s pride and joy in all forms — roasted, stuffed, simmered in stews — one of my favorite ways to celebrate the season is with a batch of roasted Hatch salsa verde. It’s bright, bold, smoky, and the kind of condiment you’ll want to spoon on just about everything. Now, here’s the chef’s spin: I like to slip a plum tomato into the mix. Traditional salsa verde is all tomatillo-based, but a roasted plum tomato adds a soft sweetness and a little body, helping to balance the tomatillo’s sharp tang. It rounds out the salsa and makes it more versatile....

Fall-Off-The-Bone Ribs Made Easy I’ll admit it. I used to be intimidated by ribs. Everyone made it sound like you needed a fancy smoker, hours of fire babysitting, and a sixth sense for temperature control just to get them right. Meanwhile, I just wanted ribs that were tender, flavorful, and — let’s be honest — the kind you can pull the bone straight out of and feel like a champion. So I set out to simplify the process without sacrificing flavor or texture. And this recipe? It’s my go-to. You don’t need special equipment, just your oven, your grill, and a little patience. The result is ribs that taste like you worked way harder than you actually did.   Step 1: The Day Before (aka Rib Spa Treatment)   First things first, we’ve got to give the ribs some TLC. Flip them over and remove that pesky membrane on the back. Think of it as taking the plastic wrap off your food before microwaving it, necessary for things to work properly. Next up: the rub. This isn’t just any rub, it’s m...

  Harness the Flavor of Summer: How to Make and Use Tomato Powder Summer is the time when tomatoes are at their peak—juicy, flavorful, and abundant. And with tomato season in full swing, if you find yourself with more tomatoes than you can eat fresh, why not extend their season by making tomato powder? It's a versatile ingredient that can add a burst of flavor to your dishes all year long. Here's how to make it and a few creative ways to use it in your kitchen. Recipe: How to Make Tomato Powder   Ingredients: Fresh, ripe tomatoes - I like Plum or Roma, but any will work. Equipment: Dehydrator or oven Blender or spice grinder Fine-mesh sieve (optional)     Instructions:   1. Prepare the Tomatoes: Wash and dry your tomatoes. Slice them as thinly as possible; this helps speed up the dehydration process. 2. Dehydrate the Tomatoes: Using a Dehydrator: Arrange the tomato slices on the dehydrator trays in a single layer. Set the dehydrator to about 125°F (52°C) and let...

Fast flavor for fish, shrimp, and anything that swims. When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.   These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in. 🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon) Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.   What’s in it: 1 tbsp brown sugar 2 tsp ground allspice 2 tsp smoked paprika 1 tsp garlic powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp lime zest (or lemon) ½ tsp cayenne (adjust to taste) Optional: p...