What’s in Season: Tomatoes are Here

Tomato Jam
Modified from Mark Bittman

A small bit fancy as element of an appetizer mezze plate, and but best pizazz for a weeknight meal.

1½ pounds ripe tomatoes (Roma are very best), cored and coarsely chopped
¼ cup maple syrup
2 tablespoons freshly squeezed lime juice
1 tablespoon refreshing grated or minced ginger
1 teaspoon floor cumin
¼ teaspoon ground cinnamon
⅛ teaspoon floor cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or purple pepper flakes or cayenne to flavor

Combine all ingredients in a medium saucepan, bring to a boil above medium heat, stirring often. Cut down heat to a slight simmer, stirring occasionally, until eventually mixture has regularity of thick jam, about 1 hour. Taste and regulate seasoning, then interesting slightly.

Puttanesca Chickpea-Tomato Salad
Modified from Ali Slagle

A brilliant straightforward weeknight side dish or veggie primary. Love these flavors with each other, every single time.

1½ lbs . ripe tomatoes of any dimension, slash into 1- or 2-bite pieces
3 cups chickpeas OR white beans (about two 15-ounce cans)
½ cup coarsely chopped parsley
½ cup chopped basil
2 scallions, chopped
¼ cup additional-virgin olive oil
¼ cup kalamata olives, torn in 50 % and pitted
3 tbsp drained capers
½ cup chopped artichokes
1 tbsp lemon juice, as well as a lot more to flavor
1 compact garlic clove, finely grated
Salt and pepper to taste

In a significant bowl, stir alongside one another all components. Increase salt and pepper to style. Relaxation for 20 minutes. Ahead of serving, verify if more salt or lemon are essential for well balanced taste. Serve chilly or at place temperature.

Tomato, Squash and Eggplant Gratin
Modified from Martha Rose Shulman, NY Times

All of the flavors meld into just one, building a stunning bounty of intensive layered taste that is even greater the future day.

2 lbs ripe, business Roma tomatoes, thinly sliced
1 pink onion, thinly sliced
½ to ¾ pound zucchini, ideally combined green and yellow, thinly sliced
1 extensive slender eggplant, (use the major spherical eggplant, slice in quarters, if required), thinly sliced
Salt and freshly floor pepper to style
¼ cup extra virgin olive oil
2 teaspoons chopped fresh new rosemary, as well as a number of sprigs (or 1 tsp dried)
2 teaspoon contemporary thyme leaves, moreover a several sprigs (or 1 tsp dried)

Preheat oven to 375 levels. Oil a 2-quart rectangular or oval baking dish. Incorporate greens in a massive bowl and period with salt and pepper. Add olive oil, chopped rosemary and thyme leaves and toss gently. Place the veggies in this purchase: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato slice, and so on.

Every single slice of eggplant really should have a tomato slice on both aspect. The veggies ought to not be lying flat they ought to be organized in the dish as if you experienced stacked them, then lay the entire stack in the dish, all the rounds slanting marginally to 1 facet.

Insert the herb sprigs into the dish. Pour any juice remaining in the bowl on top. Protect tightly with foil. Area in the oven and bake 1 hour. Eliminate the foil and proceed to bake for yet another 30 minutes, until eventually the greens are extensively tender and lightly colored on the edges.