Tag: tomatoes

This recipe is adapted from The Blue Chair Jam Cookbook by Rachel Saunders (Andrews McMeel Publishing, LLC, 2010). Marmalades are not instant preserves, you have to make them over two days, but you can easily arrange the timing to suit your schedule.

Makes 11 to 12 8-ounce jars, but you can cut this recipe in half.

From the book: “Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer’s long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.”

That said, the saffron is totally optional.

There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.

A recipe from “Cucina del Sole: A Celebration of Southern Italian Cooking” by Nancy Harmon Jenkins.

Here’s a different take on tomato jam.

This recipe comes from “The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World’s Most Beautiful Fruit” by Amy Goldman. I haven’t tried this yet but for all those folks who love to make kale chips, maybe this is the summer alternative.

The first thing I did when I got home (at 10pm after a very late night at work) was to sort out the tomatoes, setting aside the ones that had gotten banged up on their journey. Rinsed, any questionable parts cut off, those tomatoes went into the food processor, some with a clove of garlic,…
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