Whether you’ve sad-looking plum tomatoes or stunning heirlooms, you won’t regret transforming them into this all-sins-forgiven tart.
Mitchell Rosenthal was studying photojournalism at Manhattan's School of Visual Arts when a cookbook unexpectedly changed his life. After preparing some recipes from Paul Prudhomme's Louisiana Kitchen, he fell in love with cooking. He's now the co-owner and executive chef of three San Francisco restaurants, Town Hall, Salt House, and Anchor and Hope, as well as Irving Street Kitchen in Portland, Oregon. Cooking My Way Back Home is his first cookbook.