Tomato Jam

Oh my YUM!! It's like ketchup grew up and became a mature condiment. I've most often seen tomato jam served with cheese and crackers (Food Network did that again in its current magazine, July/August 2020). I was sampling my just-made jam on a clover roll (my photo @ right) since I baked some fresh just yesterday, but I can't wait to spread this on a burger or sandwich!

Ingredients

1 lb cherry tomatoes*

¼ C + 3 T brown sugar

¼ C + 1 T red wine vinegar

3 T fish sauce*

3 garlic cloves, minced

2 tsp grated fresh ginger

2 T minced jalepeno*

pinch each cumin, coriander, black pepper

* NOTES: Certainly wouldn't have to be cherry tomatoes, but that's what I have growing in my garden just now -- or, to be more accurate, in a large pot on my deck. I think almost any tomato would work - you'd just want to chop larger tomatoes before boiling. The sweetness of your tomato variety might make you want to adjust the amount of sugar; some recipes call for quite a bit more than this! If you don't have fish sauce, you can use soy sauce; it's not the same but most tomato jam recipes I've seen don't call for fish sauce. Still, it might just be why I love this stuff so much...the fish sauce, garlic and ginger all together give it a slightly Asian flavor profile. Also, feel free to add more or less jalepeno depending on how spicy you'd like it to be.

Directions

Combine everything in a large pot (or skillet) and bring to a boil. Reduce heat to a low boil and continue cooking until the mixture thickens into a loose jam or thick syrup-y consistency -- it will thicken as it cools.

Store refrigerated in sealed containers. Use sterile canning jars for an airtight seal if you plan to store this for longer than 3 weeks.

Seared Salmon with Balsamic-Blistered Tomatoes

You know that 'trick' where if you get kids (especially picky eaters) to help with growing, picking, or preparing food themselves they'll eat things they probably wouldn't otherwise? Well, it doesn't just work for kids...

I'm a lot more willing to try different things now than when I was 10, granted; now, I make an intentional effort to try (and try to like) foods that my 10-year-old-self would have put tremendous effort into avoiding. Tomatoes are one of them. And while I still just can't appreciate them raw, I have found some ways I really like them now... outside of canned, condensed tomato soup -- a favorite of my 10-year-old-self (and, admittedly a "comfort food" I'll still eat today, though I prefer a more 'grown-up', homemade version now).

With all the sunshine lately, my little cherry tomato plant finally has some bright red jumbo-gumball-sized fruit ready for picking, and my basil plant -- though it is trying my patience -- has sufficient leaves I can harvest enough for a small recipe without reducing it to ragged stems. Add in shallots and balsamic vinegar...sign me up!

And...I have salmon. So, this Cooking Light recipe was perfect! 

Oven-Dried Tomatoes

I'm not a fan of raw tomatoes. Cooked, in soups and sauces especially...great! Just not impressed with them raw. Some of it is definitely a textural thing for me, but flavor too. So I'm not a good judge of a really 'good' tomato. Recently heard some friends (who ARE tomato lovers) complaining over the flavor as tomatos are not in season now, and read about how slow-roasting is the key to improving and concentrating flavor while slowly caramelizing their natural sugars. (I can definitely taste THAT!) I slow roasted cherry tomatoes -- it's what I had on hand, and trying out the process and getting to the point of sampling the results was much quicker with their smaller size. Fixed pasta and a salad for dinner last night and threw some of the tomatoes on both. They're awesome. They're still not raw. But I'm definitely a fan.

Ingredients
tomatoes
   That's it. Nothing else. No seasoning. No oil. Just naked tomatoes.

Directions
Line a baking sheet with parchment.
Cut tomatoes in half; place them cut-side up on parchment lined tray.
With larger tomatoes, I may try quartering them, but halves sit on the tray very nicely without leaking their juices out, so that might still be the best way to go.

Roast tomatoes at 200° F for 3-5 hours. The timing will really depend on the size of the tomatoes. They should be about the consistency of soft fruit leather...a subtle squish of moisture in the center, with a darker (but not too dark!), richer color, and curled edges.

Mediterranean Chickpea-Tomato Salad

Ingredients
1 15-oz can chickpeas
1 C small diced tomato
¼ C crumbled feta
¼ C chopped kalamata olives
2 T finely chopped fresh ming
1 T finely chopped fresh parsley
2 T olive oil
2 T red wine vinegar
1½ t sugar
1 t salt
½ t pepper

Directions
Drain and rinse chickpeas. Gently toss all ingredients in a bowl.

Pico de Gallo

We make this every semester in my Intro to Foods & Nutrition class (vegetables unit recipe and some good knife skills practice!). I don't know how I never got it on the blog yet...

Ingredients
2 medium tomatoes, chopped (or concasse)
1 medium onion, small diced
½ jalapeno, seeded, small diced
1-2 cloves garlic, minced
2 sprigs cilantro, finely chopped
1 tsp lime juice
s & p to taste

Directions
In a medium bowl, combine tomatoes, onion, jalapeno, garlic, and cilantro.
Stir until evenly distributed.

Add lime juice; stir to combine.

Add salt & pepper to taste.
(Start with 1/8 tsp each; taste. Add more as desired.)

Refrigerate 30 minutes. Garnish with additional sprig(s) of cilnatro. Serve with tortilla chips or over other dishes.

Sausage Ragù over Creamy Polenta

Ingredients
2 T olive oil
2 yellow onion
2 cloves garlic
1 C chopped carrot
½ tsp pepper
½ tsp salt
1 lb Italian sausage
15 oz tomato sauce
¼ C sugar
1-2 tsp crushed red pepper
creamy polenta
Optional garnish: grated Parmesan and chopped parsley

Directions
Small dice (or chop) onion. Mince garlic. Heat oil in large skillet over medium high heat. Add garlic, onion, carrots, salt and pepper; cook until tender, stirring occasionally (5-7 minutes). While onion mixture is cooking, slice sausages.

Remove onion mixture to bowl, add sausage to pan and cook until browned. Return onion mixture to pan, Add tomato sauce, sugar, and crushed red pepper flakes. Bring to boil; reduce heat, simmer at least 10 minutes. Season with additional salt or pepper to taste.

Serve over creamy polenta; if desired, garnish with grated Parmesan and chopped parsley.

Morsures de Concombre Bruschetta (Cucumber Bruschetta Bites)

Simple, but fancy...especially if you use the French ("morsures de concombre..."); I took these to this year's Christmas dinner party, our annual Fête de Noël, with my French lady friends.

Ingredients
1 English cucumber
½ C bruschetta*
¼ C crumbled chevre (feta would also work well)
fresh cracked pepper and basil leaves to garnish

* This time, I used a purchased bruschetta mix; but a quick mix of tomato, garlic, basil, maybe a little onion or olive or other herbs like oregano or a dash of paprika...anything similar would work! 

Directions
If desired, peel cucumber (I used a julienne slicer to partially peel the cucumber for added visual appeal.) Slice the cucumber. Top each slice with a half teaspoon of bruschetta. Garnish with crumbled chevre and a basil leave. Sprinkle with coarse ground black pepper.

Creamy Tomato Basil Soup

This is an approximate recipe...but soup is easy to make by tasting and adjusting along the way!

Ingredients
¼ C olive oil
1 or 2 cloves garlic, minced
2 yellow onions, rough chopped
50-60 oz canned, diced tomatoes (with juice)
2 C chicken broth
¼ C sugar
2 tsp dried oregano
12-15 large, fresh basil leaves
1-2 C cream
salt & pepper to taste

Directions
Heat olive oil in a large sauce pan or stock pot over medium-high heat. Add garlic; heat until fragrant. Add chopped onions, cooking until soft and translucent (8-10 minutes), stirring frequently.

Add diced tomatoes, broth, sugar, oregano and basil; bring to a boil. Reduce heat; simmer 30 minutes (more is fine, let those flavors blend). Using an immersion blender, purée until smooth.* Add cream as you purée, return to boil. Season to taste with salt & pepper.

Serving suggestions: Serve with cheese lace (pictured), topped with shredded parmesan, a dollop of sour cream, a fresh basil leaf...

* If you don't have an immersion blender, simply work in batches to purée soup in a standard blender.

Mango-Tomato Salsa

This is an easy recipe to play around with to suit your individual taste. Add more of what you like, less of what you don't. However, all the ingredients -- sweet, salty, sour/acidic, etc. -- work together and against each other to highlight all the different flavors.

Ingredients
1 15 oz can petite diced tomatoes*
15 oz fresh peeled, diced mango
2 T minced onion
1+ tsp minced jalapeno or serrano chili pepper
1 T lime juice
½ tsp sugar
½ tsp rice vinegar
1 T chopped cilantro
1 T chopped fresh mint
salt and pepper to taste

* Yes, of course you can use fresh tomatoes and dice them yourself! :)

Directions
Combine mango, tomato, onion and chili in a bowl. Stir in lime juice, sugar, rice vinegar, cilantro and mint. Season with salt and pepper. Serve with tortilla chips.

Sauce Tomate (Tomato Sauce)

Sauce Tomate (Tomato Sauce) is one of the five French "mother sauces" that are the foundation of hundreds of other sauces. As is, it's pretty basic; but it can be seasoned to make an Italian marinara sauce, Spanish tomato sauce, a Creole sauce, and many other tomato based sauces.

Ingredients:

2-3 oz salt pork (like bacon, but not smoked; the fattier the better!)

2 T butter

1 C mirepoix (½ C chopped onion, ¼ C each chopped carrot and celery)

6 T flour

5 lbs (about 10 C) tomatoes, chopped*

1 qt white veal (or vegetable) stock

1 clove garlic, crushed or minced

1 T sugar

salt and pepper to taste

* Fresh is always ideal, but using canned tomatoes works too

Directions:

Render salt pork.  (How to “render” the salt pork: Place salt pork in a sauté pan with a tablespoon of water, cover with a lid over medium heat for 3-6 minutes, watch closely – don’t let it burn. The salt pork should nearly melt away…leaving the fat/grease. Water keeps it from browning or burning.)

Add butter, carrots and onions; sweat over medium heat for 6-8 minutes, stirring occasionally until vegetables are tender and fragrant.

Sprinkle flour over vegetables, and cook an additional few minutes, stirring continually. (This is a blond roux.) 

Combine roux and tomatoes in a stock pot; continue to cook until tomatoes are soft and have released liquid. (If using canned tomatoes, all you really need to do is bring the mixture to a simmer.) Add stock and garlic clove. Cover pot with lid and simmer 1½ to 2 hours.

Add sugar (to balance the acidity of the tomatoes; not to make it sweet), salt and pepper.

Variations: If a smooth tomato sauce is desired, purée with an immersion blender. If a cream sauce tomate is desired, 1-2 cups of heavy cream can be added.

Chicken Braised in Wine & Rosemary

Ingredients:
1½ -2 lbs chicken
½ tsp salt
½ tsp pepper
2 Tbls olive oil 
¼ C flour 
½ C chopped shallots
1 Tbls chopped garlic
1 tsp chopped fresh rosemary
1 C Chianti (or other rich red wine)
1 C chicken stock*
1 tsp sugar
1 (14.5 oz) can crushed or diced tomatoes*
1 bay leaf
2 Tbls chopped fresh Italian (flat leaf) parsley

* The original recipe called for low sodium and/or sodium free chicken stock and canned tomatoes. While the wine, rosemary, garlic and bay leaf added good flavor, I found the dish slightly under-seasoned and ended up adding a little salt just before serving. Salt & pepper to suit your own tastes.

Directions:
Season chicken pieces with ¼ teaspoon each salt and pepper. Dredge in flour. Heat a large, deep skillet over medium-high heat, swirling oil to coat. Place chicken pieces in skillet, 3-4 minutes per side to crisp and brown the surface -- they'll get fully cooked later. Remove chicken from pan.

Add shallots, garlic, and rosemary to hot skillet; cook 2 minutes until tender and fragrant. Add wine and bring to boil for 1-2 minutes, gently deglazing the pan. Add remaining salt and pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to boil. Return chicken to pan. Reduce heat to medium; cook, partially covered, about 15 minutes until chicken is fully cooked and sauce is reduced and thickened.

Sprinkle with chopped parsley to serve.

Pepper-Onion Relish

Harry & David sells a delicious pepper and onion relish. Here's a homemade version. :) This is a fine sweet-spicy relish to use on sandwiches and burgers. A softened brick (8 oz) of cream cheese mixed with ½ cup (or a little more!) makes a great chip dip, too.

Ingredients:
1 sweet onion
1 red pepper
1 green pepper
1 14.5oz can petite diced tomatoes
½ C sugar 
½ C brown sugar
¾ C vinegar
1-2 tsp crushed red pepper flakes
1 tsp salt (or a little more, to taste)
2 Tbls corn starch

Directions:
Remove stems and seeds from peppers. Finely chop onion and peppers.

Mix all ingredients except corn starch in a large saucepan. Bring to a boil; reduce to simmer. Gently simmer for 30-40 minutes, stirring occasionally.

Scoop or pour about half the mixture into a blender; purée with cornstarch (2 rounded tablespoons). Return purée to saucepan; bring to boil again. Remove from heat.

Immediately transfer to canning jars for long storage, or...
Let cool, then transfer to airtight containers and refrigerate for more immediate use (within 2-3 weeks).

Panzanella -- Tuscan Bread Salad

(a variation on a recipe I got from the chefs at BTC)

Salad:
6 C mixed baby greens
6 C bread, cut to ½" cubes and lightly toasted
   (it's okay, even good, if it's a little stale)
1 C red, green and/or yellow pepper, ½" diced
½ yellow onion, ½" diced
2 C tomato, ½" diced
1-2 cloves garlic, minced
2+ Tbls pine nuts, toasted, salt & pepper to taste
3-4 oz Gorgonzola cheese, crumbled
2-3 Tbls fresh basil, roughly chopped
2 Tbls chives, cut to ½" lengths

Balsamic Vinaigrette:
1 oz red wine vinegar
1 oz balsamic vinegar
1 tsp grain mustard
1 tsp minced shallot
½ C olive oil
1 Tbls herbs (basil and/or chives, parsley, rosemary, sage, etc.)
salt & pepper to taste

Combine vinegars, mustard and shallots. Gradually whisk in oil. Season with salt & pepper. Stir in herbs. Set aside.

Sauté garlic, peppers and onions just to soften (3-4 minutes). Reduce heat. Add bread, tomatoes, pine nuts and enough dressing to coat the mixture. Toss in basil and season with salt & pepper. 

Toss greens with remaining dressing, and spread over a serving platter. Top with warm bread mixture. Sprinkle with Gorgonzola and chives.

Bruschetta

(Sorry about the very contrasty picture...not sure why.)

Simplest bruschetta...
sliced bread, rubbed with garlic, drizzled with olive oil, toasted, then topped with fresh sliced tomatoes, lightly seasoned with salt and pepper

Deliciously enhanced with...
a drizzle of balsamic glaze
a slice of fresh mozzarella
fresh basil

Seafood Chowder

Ingredients:
1 lb shrimp
30 oz condensed clam chowder
11 oz condensed tomato soup
14 oz diced tomatoes
¾ lb fish (of your choice)
1 potato, diced
1 onion, chopped
24 oz seafood stock (more if desired)
1/3 C brown sugar
¾ tsp garlic powder
2-3 bay leaves
salt & pepper

Directions:
If desired, brown onion with a little butter in a sauté pan.

In a crock pot, combine onion, potato, shrimp, fish and diced tomatoes. Sprinkle with brown sugar, garlic powder, salt, pepper and bay leaves. Pour condensed soups over seasonings. Add seafood stock stirring gently (chicken stocks works okay too, just not quite the same flavor). Cook 4-6 hours, stirring occasionally. Add additional seafood stock to achieve desired consistency.

Taco Salad

I don't have a recipe for taco salad (do you need one?!). Besides, I usually just use the envelopes of taco seasoning on the meat. (I know, I'm such a gourmet!) Honestly, I'm not really a huge Mexican food fan - and seriously, taco salad? Isn't it a pretty Americanized version (perversion?!) of any real Mexican dish?!

Anyway, I thought I'd post a picture so that when I log on just to search for 'inspiration' and dinner ideas I'm reminded of taco salad once in a while!

ground beef/turkey
(or shredded chicken)
lettuce
tomatoes
onions
peppers (green/red/yellow)
cheddar (and/or other) cheese
tortilla chips
chopped olives
sour cream
etc.

Brown the meat, slice and dice the veggies, shred the cheese...and enjoy!

COOL BEANS: White-Bean and Tomato Bruschetta

4 oz sliced pancetta
3 Tbls olive oil
1 C chopped onion
1 tsp dried rosemary
2 cloves garlic, minced
3/4 C dry white wine
1 (15 oz) can white beans
2 C lightly packed spinach leaves
1 (15 oz) can diced tomatoes
salt
pepper
1 loaf Italian bread

Chop spinach leaves. Rinse and drain white beans; drain diced tomatoes.

Fry pancetta in 1 Tbls oil in a large skillet over medium heat until crisp; drain on paper towel and break into small pieces. Set aside. (Pancetta is a seasoned, Italian bacon. Not at all hard to find even here in the States, but you could substitute ham or other bacon. Not exactly the same...but a reasonable substitute.)

Add remaining oil, onion and rosemary to skillet; cook over medium heat about 8 minutes. Add garlic and cook another 2 minutes. Add wine and bring to a boil; boil 1 minute. Stir in beans, reduce heat to low, cover, simmer gently for 10 minutes. Remove from heat. Stir in spinach, tomato, salt and pepper (to taste). Cover and let stand while toasting bread.

Slice bread on the diagonal and toast: Arrange bread slices ona baking sheet adn place under broiler. Toast on one side until golden (about 2 minutes); turn bread and toast second side.

Stir bean mixture and spread on toasts; sprinkle with reserved pancetta.

Mushroom-herb Spaghetti

12 oz spaghetti
1 small onion, chopped
1 clove garlic, minced
1 Tbls olive oil
16 oz sliced mushrooms
2 Tbls tomato paste
14 oz can diced tomatoes
1 Tbls chopped fresh rosemary
(or about ½ tsp dried)
salt & pepper
parmesan, chopped fresh oregano

In a frying pan over medium heat, cook onion and garlic in olive oil unitl softened. Add mushrooms and cook until browned. Att tomato paste, diced tomatoes, rosemary, salt and pepper. Simmer 10 minutes. Serve over cooked spaghetti.

Sprinkle with fresh grated parmesan and fresh chopped oregano. (Of course fresh is best...but use what you've got.) :)

Not quite as impressive as it looked/sounded, but the mushrooms are delicious.

Polenta with Spicy Baked Shrimp & Tomatoes

1 24 oz pkg polenta
(or about 4 C prepared polenta)
2 lb shrimp
4 Tbls olive oil
6 cloves garlic, minced
¼-½ tsp red pepper flakes
1 Tbls lemon juice
¼ C vermouth (or red wine)
1 C chopped onion
1 26-28 oz can plum tomatoes
2 Tbls fresh basil (or ½ Tbls dried)
2 Tbls fresh parsley (or ½ Tbls dried)
1 Tbls fresh oregano (or ¼ Tbls dried)
1 Tbls fresh thyme (or ¼ Tbls dried)
salt & pepper
8 oz crumbled feta


Coat 9x13" baking dish with non-stick cooking spray. Spread polenta on bottom of baking dish.

In a large skillet, heat olive oil. Add shrimp, 3 cloves minced garlic, lemon juice and red pepper flakes. Cook until shrimp just begin to turn pink. Remove from pan. Add onion and cook 3-4 minutes, until softened. Add garlic. Deglaze the pan with the vermouth. Add tomatoes, herbs, salt and pepper. Simmer 10 minutes. Stir shrimp in and gently spread over polenta. Top with crumbled feta. Bake 30 minutes at 375°.

Spicy Shrimp and Tomato mixture is also delicious over pasta. :)

Easy Tomato-Tortellini Soup

28 oz chicken or vegetable broth
10 oz pkg store-bought tortellini
1 14-oz can diced tomatoes
1 11-oz can tomato soup
½ an 8-oz tub cream cheese spread with chive & onion
optional garnish: chopped chives

In a medium saucepan, bring broth to boil. Add tortellini; reduce heat and simmer 5-10 minutes. In a bowl whisk ½ C of broth with cream cheese spread until very smooth. Add cream cheese mixture to saucepan along with condensed soup and diced tomatoes. Heat through. Garnish with chopped chives.