On the fridge: Use those not-so-great tomatoes
This fancy treatment does a middling-quality tomato one better, using it as a vessel for baking savory little meatloaves, then placing it atop tender, tomato-infused pearled couscous.
We've changed the recipe slightly from the original, which was the fifth course on Central Michel Richard's recent tomato-tasting menu, paired with a Nicolas Chemarin Régnié La Haute Ronzie Beaujolais 2012.
Adapted from David Deshaies, executive chef at Central Michel Richard in Washington.
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