This dish became a house favorite before it ever had a name. In this episode, I’m sharing the story behind it and why I’m finally writing it down after years of making it from memory.

I talk about how the idea started with something Marty ate constantly during a summer in Israel and how he asked me to recreate it at home. From there, it blended with one specific version of pan con tomate that we fell in love with in Barcelona, and over time it evolved into something somewhere in between that I call Tomato Water Salad.

This is part of a bigger trend for me right now, paying attention to the things that I make without a written recipe and capturing them so other people can cook them too, especially my teenagers as they learn their way around the kitchen. Tomato Water Salad is simple, fresh, deeply tomato-forward, and still the best tomato dish I make to this day.

Links from this episode:
Baked Ham
Boneless Ham
Chili Recipe
Beef Stew Recipe
White Chili
Baked Chicken Thighs
Instant Pot Chicken Thighs
The recipe in the picture, which isn't my not-written-down Tomato Water Salad, is here Grilled Fish with Tomato Salsa

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