Holding On to Tomato Season With a Spicy-Sweet Jam

Slice ’em and salt ’em. That’s really all a seasonally delicious tomato needs. 

But we couldn’t help but dream up a few other ways to play to a tomato’s strengths. We started by turning them into a spicy-sweet jam that is a perfect accompaniment to cheeses and cured meats. Or try it in place of ketchup on a burger (or over any grilled meat, for that matter). It’s also amazing added to a grilled cheese.

Looking for something a bit more robust? Try our recipe for cheese-stuffed tomatoes.
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RECIPE
Spicy Sweet Tomato Jam

Start to finish: 1 hour, plus cooling

Makes 3 cups

8 large tomatoes, diced
2 large yellow onions, diced
1/2 to 1 teaspoon red pepper flakes
3/4 cup packed brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
1/4 cup balsamic vinegar

In a large saute pan, combine all the ingredients. Bring to a simmer and cook, stirring frequently, for 1 hour, or until thick and jammy. Allow to cool. Store in an airtight container in the refrigerator for up to 3 weeks.

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RECIPE
Cheese-Stuffed Tomatoes

Epoch Times Photo
Cheese-stuffed tomatoes. (AP Photo/Matthew Mead)

Start to finish: 30 minutes

Servings: 4

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground coriander
1 cup fresh breadcrumbs (about 3 slices bread, finely chopped in a food processor)
1 cup shredded Monterey Jack cheese
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped fresh cilantro
4 large tomatoes

Heat the oven to 400 F. Coat a 9-by-9-inch baking pan with cooking spray.

In a medium skillet over medium-high, heat the oil. Add the onion, garlic, and coriander. Cook for 5 minutes, or just until tender. Stir in the breadcrumbs, cheese, salt, pepper, and cilantro.

Cut a 1/2 inch slice off the top of each tomato. Use a melon baller to scoop out the insides of the tomato, leaving the outer flesh intact. Spoon a quarter of the cheese mixture into each tomato. Arrange the filled tomatoes in the prepared pan. Bake for 8 to 10 minutes, or until tender and bubbly.

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