10 cherry tomatoes, halved, or 1 or 2 slicing tomatoes, sliced
1/4 cup chopped basil or parsley leaves
Put the potatoes in a large pan of cold water, add about 1/2 teaspoon salt (or to taste), bring to a boil, and cook for 20 to 25 minutes, until soft. Drain the potatoes, and sprinkle with pepper to taste.
Mix the mustard with the milk and pour it over the potatoes; roughly mash them. Reserve 2 tablespoons of the cheddar; add the remainder to the potatoes and mash until smooth. Taste and add salt and pepper as needed.
Preheat the oven to 375°F, and grease an 8-inch round baking dish or something similar.
If you are using canned tomatoes, drain them and reserve the liquid. Combine the tomatoes with enough of the liquid and a little tomato paste to make a thick, saucy mass. If using fresh tomatoes, simmer them for a few minutes to release their juice, and then add tomato paste only if needed.
Stir the basil into the tomatoes, and pour the mixture into the prepared dish. Top with the potato mixture. Arrange the cherry tomatoes attractively around the edge of the dish. Run a fork over the potatoes to rough them up, then scatter on the reserved cheddar.
Bake in the center of the oven for 15 to 20 minutes, until heated through. If the top browns too much before the casserole is hot, cover the dish with foil and lower the heat to 350°F. Serve hot.
If you love blueberries, you’ll love this simple yet sophisticated taste-of-summer recipe from Blueberry Love by award-winning cookbook author Cynthia Graubart. Get started by gathering your ingredients, then follow these quick and easy steps. Be sure to reserve a small basil leaf or two … Read More
In this episode of Kindling, author Will Sutherland talks about how he first started converting school buses into mobile living spaces, and how his book, Skoolie! can teach anyone to do it. If you can build Ikea furniture, Will says, you can build a … Read More
Capture the flavors of wood-fired cooking with this savory Salt-Roasted Shrimp dish from Paula Marcoux's Cooking with Fire. It's a sure winner for any seafood lover. Try it as an appetizer or make it a meal. Ingredients Solar salt … Read More
Crispy and colorful, Grilled Flatbread with Hummus and Veggies from The Harvest Baker is a showpiece appetizer that will put regular old hummus and crackers to shame. This recipe makes 2 flatbreads, 3 to 4 servings each. Ingredients Store-bought or homemade flatbread … Read More
This fun and functional project from Wilderness Adventure Camp by Frank Grindrod will leave both you and your kids with a sense of accomplishment and a good story (including a spoon as proof!) to share around the dinner table when you return home.
We don't sell books directly through storey.com. If you'd like to buy , please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!