We have a special foodie guest this week sharing tomato recipes for the abundant end of summer tomato harvest, Sam Henderson of Today's Nest. Have you been wondering what to do with your tomatoes? Sam has some amazing recipes to share with you. Enjoy!
april-living the sweet life
A good tomato crop can mean far more tomatoes than you can possibly eat. If you plan properly, though, you can enjoy the flavor long into the winter months. Use your bumper crop of tomatoes to make these simple recipes that can be canned or frozen for later use.
Sidenote: All of these recipes for the week specify roma tomatoes. While it is not necessary to use that variety, they often have a higher ‘meat’ to seed ratio. If you use another variety, you may wish to add a little to compensate for the difference.
By Sam Henderson
This will come as a bit of a surprise to many. While not very common, this tomato jam is at once savory and sweet. It is loaded with spicy goodness. Try this tomato jam on a cracker with a bit of goat cheese or spread it atop a meatloaf. You might even like it in lieu of ketchup on an artisan burger.
Before you start:
This tomato jam will be most appealing if you have removed all of the seeds beforehand.
Turn up the heat a bit by adding another jalapeño.
- 1 ½ pounds tomatoes, cored, seeded, and diced
- 1 medium jalapeño, seeded and finely chopped
- 1 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon fresh ginger, grated
- ½ tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon lemon zest
- 1/8 teaspoon cinnamon
- Pinch of ground cloves
1. Place all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring
2. Reduce heat to low and cook for 60-90 minutes, stirring often.
3. When mixture reaches thick jam like consistency remove it from heat and allow to cool