The current object of Anup Joshi’s affection: the hulking new wood-fired grill at Tertulia, where Joshi is chef de cuisine. At the restaurant, the grill is in constant use. The blistering surface is used to sear meat, artichokes are cooked to order over the coals, and when the fire has reduced to embers, Joshi harnesses the residual heat to slow-cook tomatoes and other vegetables overnight, until they’re soft and sticky.
Slow-roasting caramelizes the sugars in the tomatoes, rendering them super-sweet. At home, Joshi modifies the method, using the oven instead of the grill for the recipe he shares with the latest edition of the Sous Chef Series. But the results are every bit as good, require virtually no effort, and can be deployed in myriad ways, whether used as a sandwich topping, tossed with pasta, or as the backbone for a roasted-tomato salsa or a Bloody Mary.
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