Photo by Lara Dart
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need to use a knife and fork; hands are perfectly fine. I was just being polite.
Who knew that tomato paste could be exciting? That’s essentially what conserva is, but because you’re making it with fresh tomatoes at their peak, good olive oil, and care and attention, the result is like no canned tomato paste you’ve ever had. Deep and sweet with just a hint of caramelized sugars, a big batch of conserva is an excellent preserve to make when you’re feeling crafty.
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