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GussieRae

member

Recent Reviews


Re:Roasted Romanos and Tomatoes with Tapenade

The strong flavor of the tapenade overwhelmed the simple sweetness of the beans, and the cherry tomatoes I bought had such tough skins that they were hard to eat. But now I know what to do with romano beans: parboil them, then roast and toss with olive oil and salt. They are delightful without all the fuss of tomatoes and tapenade.


Posted: 06:45 pm on September 9th 2011