The Canadian Press - ONLINE EDITION

TOMATO SEASON: Recipes for spicy-sweet tomato jam and cheese-stuffed tomatoes

  • Print

Slice 'em and salt 'em.

That's really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, maybe a sprinkle of balsamic vinegar. Just enough of each to highlight the sweetly acidic flavour of the juicy tomato flesh.

Still, summer tends to bring an abundance of tomatoes, and after a while we find ourselves hankering for something with a little more oomph. And a salad just isn't cutting it.

So 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, which fills hollowed out tomatoes with a mix of breadcrumbs and Monterey Jack cheese, then bakes them until bubbling.

___

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.

Nutrition information per 1/4 cup: 90 calories; 5 calories from fat (6 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 22 g carbohydrate; 2 g fiber; 18 g sugar; 1 g protein; 170 mg sodium.

___

CHEESE-STUFFED TOMATOES

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.

Nutrition information per serving: 210 calories; 110 calories from fat (52 per cent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 25 mg cholesterol; 16 g carbohydrate; 3 g fiber; 7 g sugar; 10 g protein; 360 mg sodium.

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Winnipeg Cheapskate: Home buying

View more like this

Photo Store Gallery

  • An American White Pelican takes flight from the banks of the Red River in Lockport, MB. A group of pelicans is referred to as a ‘pod’ and the American White Pelican is the only pelican species to have a horn on its bill. May 16, 2012. SARAH O. SWENSON / WINNIPEG FREE PRESS
  • PHIL.HOSSACK@FREEPRESS.MB.CA 090728 / WINNIPEG FREE PRESS White Pelicans belly up to the sushi bar Tuesday afternoon at Lockport. One of North America's largest birds is a common sight along the Red RIver and on Lake Winnipeg. Here the fight each other for fish near the base of Red RIver's control structure, giving human fisher's downstream a run for their money.

View More Gallery Photos

Poll

Should the federal government be able to censor how Ottawa is portrayed in the CMHR?

View Results

Ads by Google