RECIPES FOR HEIRLOOM TOMATOES RECIPES

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TOMATO JAM RECIPE - NYT COOKING



Tomato Jam Recipe - NYT Cooking image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield About 1 pint

Number Of Ingredients 9

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

  • Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
  • Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http//schema.org, Calories 230, UnsaturatedFatContent 0 grams, CarbohydrateContent 58 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 535 milligrams, SugarContent 55 grams, TransFatContent 0 grams

HEIRLOOM TOMATO GALETTE - SKINNYTASTE



Heirloom Tomato Galette - Skinnytaste image

This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.

Provided by Gina

Categories     Appetizer    Side Dish

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 10

2 tablespoons basil pesto
1 1/2 tablespoons extra virgin olive oil
3 heirloom tomatoes (sliced 1/2 inch thick)
3 tablespoons lemon juice (from 1 lemon)
1 teaspoon sugar
3 tablespoon shallots (thinly sliced)
1 prepared pie dough round (refrigerated kind like Pillsbury)
basil leaves for garnish
Sumac (optional for garnish)
Salt & freshly ground pepper (to taste)

Steps:

  • In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
  • In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
  • Drain tomatoes and pat them dry.
  • Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
  • Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
  • Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.

Nutrition Facts : ServingSize 1 slice, Calories 153 kcal, CarbohydrateContent 15.5 g, FatContent 10 g, FiberContent 1 g, SugarContent 2.5 g, CholesterolContent 5 mg, SodiumContent 314 mg, ProteinContent 2 g, SaturatedFatContent 3 g

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HEIRLOOM TOMATO GALETTE - SKINNYTASTE
This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
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