The summer's unusual heat and abundance of hungry insects had promised an iffy tomato season anyway, but, needless to say, by the end of September, it was clear I would miss out on my yearly homegrown tomato activities: no weekends of steamy kitchen windows with boiling pots of canned sauce
featuring my prized Cherokee Purples; no homemade,
slow -
simmered San Marzano tomato paste; no sheet pans lining the counters with roasted black cherry tomatoes (the best tomato flavor on this earth, ever).
Mexicue's Jamburrito
features jambalaya that's been amped up with smoked chicken, chiles, creamy chipotle sauce, house - fried tortilla strips, cotija cheese and
slow -
simmered black beans.