What’s in Season: Tomatoes are Here

Tomato Jam
Modified from Mark Bittman

A very little little bit fancy as portion of an appetizer mezze plate, and yet perfect pizazz for a weeknight meal.

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

Combine all substances in a medium saucepan, bring to a boil about medium heat, stirring frequently. Decrease heat to a slight simmer, stirring often, right up until combination has regularity of thick jam, about 1 hour. Flavor and regulate seasoning, then awesome marginally.

Puttanesca Chickpea-Tomato Salad
Modified from Ali Slagle

A shiny uncomplicated weeknight aspect dish or veggie key. Adore these flavors with each other, each individual time.

1½ kilos ripe tomatoes of any sizing, cut into 1- or 2-bite parts
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 added-virgin olive oil
¼ cup kalamata olives, torn in 50 % and pitted
3 tbsp drained capers
½ cup chopped artichokes
1 tbsp lemon juice, plus a lot more to flavor
1 small garlic clove, finely grated
Salt and pepper to flavor

In a substantial bowl, stir jointly all components. Include salt and pepper to taste. Rest for 20 minutes. In advance of serving, check out if much more salt or lemon are necessary for well balanced taste. Provide cold or at place temperature.

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

All of the flavors meld into a person, generating a wonderful bounty of intensive layered taste that’s even superior the upcoming working day.

2 lbs ripe, organization Roma tomatoes, thinly sliced
1 crimson onion, thinly sliced
½ to ¾ pound zucchini, ideally combined inexperienced and yellow, thinly sliced
1 prolonged slim eggplant, (use the major spherical eggplant, cut in quarters, if essential), thinly sliced
Salt and freshly floor pepper to taste
¼ cup more virgin olive oil
2 teaspoons chopped fresh rosemary, as well as a number of sprigs (or 1 tsp dried)
2 teaspoon clean thyme leaves, additionally a couple sprigs (or 1 tsp dried)

Preheat oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish. Merge veggies in a significant bowl and season with salt and pepper. Insert olive oil, chopped rosemary and thyme leaves and toss gently. Position the veggies in this get: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato slice, and many others.

Every slice of eggplant must have a tomato slice on either aspect. The greens must not be lying flat they must be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all the rounds slanting a little to one facet.

Insert the herb sprigs into the dish. Pour any juice still left in the bowl on best. Address tightly with foil. Place in the oven and bake 1 hour. Clear away the foil and go on to bake for yet another 30 minutes, until the vegetables are extensively tender and lightly colored on the edges.