Hooray! The first tomatoes of the season are here in NorCal! This, as usual, coincides with the Pacific rock cod opener, and as I got a gorgeous vermillion rock cod (commonly known as a red snapper here), I thought I’d celebrate the two with this dish.
As we say farewell to the hot weather of summer — and for many, our tomato patches — here is a fantastically simple way to enjoy a small bird such as a partridge, chukar, quail or game hen.
Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored liqueur brighten up this sauce for warm days.