Amy's Tomato Jam

source:  adapted from Food in Jars by Marisa McClellan

This is just plain yummy!!!

5 lbs. Roma or paste tomatoes, cored and finely chopped

3 1/2 c. granulated sugar

1/2 c. freshly squeezed lime juice (4-5 limes)

2 t. grated peeled fresh ginger

1 t. ground cinnamon

1 T. sea salt

1 T. red pepper flakes

Combine all ingredients in a large, stainless steel pot.  Bring to a boil over high heat, then reduce heat to low.  Simmer, stirring regularly, until it reduces to a sticky, jammy mess.  This will take between 1-1/2 and 2 hours. (It took me 2-1/2 to 3 hours!)

Ladle into jars, allowing 1/4" headspace.  Process in a boiling water bath or steam canner for 20 minutes.

 

Roasted Tomato Sauce

This has been my go-to method for sauce these past few years.  I simply roast the tomatoes, then puree them and stick them in the freezer.  If I want to turn it into soup, then I can add chicken broth before or after freezing.  I can make a small batch or large batch, depending on how many tomatoes are ready from my garden.  So easy, and sooooo good!

Source:  marthastewart.com

4 lbs plum tomatoes, halved

2 medium yellow onions, diced

3 garlic cloves, smashed and peeled

1/4 c. extra-virgin olive oil, plus more for drizzling

sea salt and ground pepper

Preheat oven to 450 degrees.  Toss together tomatoes, onions, garlic and oil; season with salt and pepper.  Arrange in a single layer on a rimmed baking sheet and roast until tomatoes are deep brown in spots and onions are soft, approximately 45 minutes.

For sauce, simply puree in blender.

To make Roasted Tomato and Tarragon Soup from this mixture:

Transfer vegetables and all juices to a large pot.  Add 4 c. chicken broth and bring to a rapid simmer.  Cook until slightly reduced, about 25 minutes.

Puree in blender until smooth.  

Stir in 2 T. fresh chopped tarragon, and season with salt and pepper.

If necessary, thin with additional chicken broth, and serve with a drizzle of olive oil.

Heather's Stuffed Peppers

Make these to your heart's content while local peppers and tomatoes are in season, then stow them away in the freezer for a quick meal when summer's bounty is long gone!

Source: adapted from a recipe from my neighbor, Heather G.

6 large bell peppers, halved and seeded

1 lb. Italian sausage (remove casings if using links)

2 1/4 c. chicken broth

4 plum tomatoes, chopped

1 1/2 c. brown rice

1 1/2 c. chopped fresh basil

1 1/2 c. finely shredded smoked Gouda cheese, divided

Position oven rack in upper third of oven; preheat broiler.

Cook rice in chicken broth following package instructions, or follow Martha Stewart's "Better Brown Rice" method.

Place peppers cut side down on a steaming rack.  Steam just until peppers are softened, about 7-10 minutes.  Place peppers on a baking sheet.  

Meanwhile, cook sausage in a large non-stick skillet over medium-high heat, breaking into small pieces with a wooden spoon until cooked through, about 5 minutes.  Stir in tomatoes and simmer until liquid is reduced.

Stir rice, basil, and half the cheese into the rice mixture.  Divide the filling among the peppers, then top with remaining cheese.  Broil until cheese is melted, about 2-3 minutes.

Note: I place the filled peppers on a parchment-lined baking sheet, then freeze until firm.  Then, I bag them individually so I can easily pull out the quantity needed at a later date.

Hamburger Squash Skillet

This is a super easy skillet recipe that doesn't really warrant a recipe!  It's home cooking from garden bounty at it's easiest - reminiscent of those love-filled skillet dinners my mother would concoct when I was a child.  I turned to this recipe often to make use of the abundance of yellow squash coming from my garden this summer!

Source: recipe adapted from Low Carb Yum

1/2 lb. hamburger

 2 cloves garlic, minced

1 medium onion, diced

sea salt & pepper to taste

1 medium yellow squash, coarsely chopped

1 medium tomato, chopped

1 medium green or red pepper, chopped

fresh parsley, chopped

fresh basil, chopped

Brown hamburger in skillet with garlic, onion, salt, and pepper.  Stir in vegetables and herbs.  Continue cooking on low heat about 20 minutes or until vegetables are tender.

Enjoy!

Contest-Winning Hearty Hamburger Soup Recipe

This is home cooking at its best - economical, nourishing, yummy and straight from the garden!

Source: adapted from Taste of Home

1 lb. ground beef

4 c. beef stock

1 can (14-1/2 oz.) diced tomatoes, drained

3 medium carrots

2 medium potatoes, peeled and cubed

1 medium onion, chopped

1/2 c. chopped celery

1-1/2 t. sea salt

1/4 t. pepper

1/4 t. dried oregano

1 c. fresh or frozen beans

In large saucepan, brown beef; drain.  Add remaining ingredients except green beans; bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender.  Add beans.  Cover and simmer 15 minutes longer or until beans are tender.

Yield:  8 servings (2 quarts)

Stewed Tomatoes

Here's another basic recipe that I hadn't mastered....

Source:  Melanie Dillman

1 pint canned tomatoes

2 T. sugar

1 T. flour

1 t. parsley flakes

sea salt & pepper to taste

Drain juice off tomatoes into a small bowl.  Whisk tomato juice and flour together.  Then mix all ingredients together in pan and cook until thickened.

Watermelon and Tomato Salad with Basil Oil

I had been wanting to try this recipe, so was very grateful Julia and Alan volunteered (or should I say, were volunteered - no one else in the group wanted to attempt the basil-infused oil!) to make this salad for our food group this evening.  It was yummy, and their presentation was just as lovely.

Source:  Martha Stewart Living magazine, August 2011

BASIL OIL:

2 c. fresh basil, plus more for garnish

1 1/2 c. extra-virgin olive oil

SALAD:

6 c. cold cubed watermelon (from about 4 1/2 lbs. watermelon), rind removed

3 heirloom tomatoes, cut into 1/2" wedges

1 Kirby cucumber, cut into 1/2"-thick slices on the bias

1 T. extra-virgin olive oil, plus more for drizzling

1 t. fresh lemon juice

1/2 c. crumbled soft goat cheese (4 oz.)

sea salt and freshly ground pepper

BASIL OIL DIRECTIONS:

Prepare an ice-water bath.  Bring a saucepan of water to a boil.  Blanch basil for 1 min.  Transfer to ice-water bath to stop the cooking process.  Drain.

Puree basil in a blender with olive oil until smooth.  Strain mixture through a cheesecloth-lined fine sieve set over a bowl.  Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

SALAD DIRECTIONS:

Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl.  Transfer to a serving platter, and sprinkle with goat cheese.  Drizzle with basil oil and more olive oil.  Sprinkle with salt and pepper.  Garnish with basil.

Serves 4

Grilled Ratatouille Muffaletta

I've been wanting to try this recipe, but it needed an event!  This evening's outdoor Harrisburg Symphony concert on the lawn of Lebanon Valley College was the perfect occasion.  It was so much fun sharing food with friends outdoors on a lovely summer evening.

Source:  Everyday Food magazine, July/August 2013

 1 medium eggplant, sliced into 1/2" rounds
coarse sea salt
1/2 c. pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 c. fresh parsley
1/4 c. mayonnaise
1/4 c. olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2" rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 oz.) roasted red peppers, patted dry
1 (8-inch) round rustic bread, split horizontally and hollowed out

In a colander, toss eggplant with 3/4 t. salt.  Let stand 30 minutes.

Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped.  Transfer to a small bowl and stir in mayonnaise.

Heat a grill or grill pan to medium.  Clean and lightly oil hot grill.  Toss eggplant, tomatoes, and zucchini with oil and season with salt.  Grill, turning frequently, until tender and slightly charred, about 5 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

Spread bread with olive mixture.  Assemble sandwich with peppers, eggplant, zucchini, and tomatoes.  Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
Slice with a good serrated knife to ensure clean slices.

Yield:  Serves 6

Looking back, I should have waited until next month when the tomatoes, eggplant, pepperoncini, and peppers were ready in my garden vs. buying all the ingredients at the farmers' market.  I'll keep that in mind for next year!

Also, I couldn't find the perfect loaf of artisan bread at market, so I tried making my own, but it didn't have a rustic enough texture to support the filling - the sandwiches ended up being soggy and droopy (even though the flavor was good!).  :(    I'll try again!

Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Caprese-Salad-Inspired Eggplant Rounds

I found this baby eggplant when I was cleaning out my garden over the weekend.  It was just the right size for some Caprese-Salad-Inspired Eggplant rounds - I simply used a slice of roasted eggplant on the bottom, then added slices of tomato and mozzarella cheese, topped with fresh basil and drizzled with my favorite Chef Tim's Sweet Balsamic Vinaigrette.  Or, you can layer ingredients on a platter and turn it into the Eggplant, Tomato and Mozzarella Salad as directed in the recipe below.  (The frost last weekend ended my fresh basil for the season, but thankfully I had smipped a few stems and stuck them in a vase of water to hold me over as I finish up some of my fresh produce.)

Source:  Everyday Food magazine, July/August 2009

6 T. extra-virgin olive oil

1 medium eggplant, cut crosswise into 1/4"-thick slices

Coarse sea salt and ground pepper

1 lb. fresh mozzarella, sliced

1 lb. sliced tomatoes

1/4 c. loosely packed fresh basil leaves, torn

2 T. balsamic vinegar

Preheat oven to 400 degrees.  Brush two rimmed baking sheets with 1 T. extra-virgin olive oil each.  Arrange eggplant slices on sheets.  Brush tops with 2 T. oil and season with salt and pepper.  Roast until eggplant is golden and tender, about 20 minutes.  Let cool to room temperature.

On a serving platter, layer eggplant and sliced mozzarella and tomatoes.  Top with basil leaves and drizzle with remaining 2 T. oil and balsamic vinegar.

Chicken, Rice and Black-Bean Salad

Ooooh, this was yummy with a freshly roasted chicken, the last of the tomatoes and jalapeno peppers from the garden, and brown rice cooked using the method I just discovered that was featured in the September issue of the Martha Stewart Living magazine.  If I had closed my eyes, I would have thought I was at Chipotle's!!

Source:  adapted from Everyday Food magazine, June 2005

1 c. brown rice

1 cooked chicken (about 2 1/2 lbs.), shredded (about 4 c.)

1 can (15 1/2 oz.) black beans, drained and rinsed

6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced

1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced

4 scallions, thinly sliced

cilantro, chopped

1/4 c. white-wine vinegar

3 T. olive oil

1/2 t. ground cumin

sea salt & ground pepper

Cook rice according to package instructions or Martha Stewart's food editors' "Better Brown Rice" method.  Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, jalapeno, scallions and cilantro.  Whisk together vinegar, olive oil, cumin, sea salt and pepper and pour over ingredients in bowl.  Toss to combine.

Heather's Fresh Tomato Sauce

This is fabulous for pizza sauce when making a simple, classic Pizza Margherita.  My neighbor Heather used this last summer on their pizzas, and I swear, it was the best pizza I have ever eaten!!

I made a number of batches as my tomatoes came in and stashed it away in the freezer for pizza this winter.

Source:  Heather Grove

3 T. extra-virgin olive oil

4 garlic cloves, minced

2 lbs. beefsteak tomatoes (about 4 large), cored, peeled, and cut into 3/4" chunks

1/2 t. sea salt

1/4 c. chopped fresh basil

sea salt and pepper

Stir oil and garlic together in large skillet.  Turn heat to medium and cook until garlic is sizzling and and fragrant, about 2 min.  Stir in tomatoes and 1/2 t. salt.  Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15-20 min.  Remove from heat.  Stir in basil and season with salt and pepper to taste.

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

This is a fun twist on pizza.  The corn, Parmesan and garlic puree gives it great flavor!

Source:  Martha Stewart Living magazine, August 2012

15 oz. store-bought pizza dough

1 1/3 c. corn kernels (from 2 ears)

1/2 oz. Parmesan cheese, grated (1/4 c.)

1 medium garlic clove, minced (3/4 t.)

4 T. extra-virgin olive oil, divided

coarse sea salt

2 small tomatoes (5-6 oz. total), thinly sliced (7-9 slices)

4-6 oz. mozzarella, thinly sliced

1/2 c. fresh basil leaves

Let dough sit at room temperature (in package) 4 hours.

Puree corn, Parmesan, garlic, 2 T. oil, and 1/2 t. salt in food processor until smooth with small chunks.

Spread remaining oil on a baking sheet or pizza pan.  Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil.  Let rest 1 hour, then restretch.

Preheat grill to medium.  Season dough with salt, and transfer to grill, making sure to keep dough flat and even.  Cover grill, and cook until dough is just charred on bottom, 5-6 minutes, checking frequently.

Flip dough.  Spread corn mixture on dough, and top with tomato slices.  Season with salt, and top with mozzarella.  Cover and grill, and cook until toppings are warmed through and mozzarella has melted, 5-6 minutes.  Top with basil and serve.

Serves 6.

Note - Instead of using the grill, I simply baked it in the oven.

Pumpkin Black Bean Bake

Since I didn't have any fresh jalapeno peppers, cherry tomatoes or cilantro on hand from the garden, I decided not to make the Jalapeno-Olive Relish to go along with the recipe this time.  I'll keep it in mind for early next fall!

Source:  adapted from bhg.com

1 lb. ground beef

2 c. 1/2 " pieces of peeled pumpkin or winter squash

1 medium onion, coarsely chopped

1 15-oz. can black beans, rinsed and drained

1 c. frozen whole kernel corn

1 4-oz. can diced green chiles

1 t. sea salt (or more, to taste)

1 8-1/2-oz. pkg. corn muffin mix

1 egg, lightly beaten

1/3 c. milk

1/3 c. pumpkin puree, or canned pumpkin

Jalapeno-Olive Relish (optional, see recipe below)

Preheat oven to 400 deg.  In a large skillet, cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat if necessary.  Stir in black bean, corn, chiles and salt.  Transfer mixture to a 2-1/2 qt. baking dish.

In a medium bowl, stir together corn muffin mix, egg, milk and pumpkin puree until just combined.  Spoon over beef mixture.

Bake 20 minutes or until toothpick inserted into cornbread topping comes out clean.  Serve with Jalapeno-Olive Relish, if desired.

Jalapeno-Olive Relish

1/4 c. halved pitted green olives

1-2 jalapeno peppers, sliced

6 cherry tomatoes, quartered

1-2 T. snipped fresh cilantro

In a small bowl, combine above ingredients.


Serves 6.

Hearty Minestrone

Adapted from Taste of Home Magazine

 I have had more requests for this recipe than any other recipe in my collection. It is delicious! I often make a number of large batches when tomatoes and zucchini are plentiful from my garden, then freeze it for quick entertaining in the winter. 

1 lb. bulk Sweet Italian sausage*
2 c. sliced celery
1 c. chopped onion
6 c. chopped zucchini
1 (28-oz.) can tomatoes, undrained, cut up
1½ c. chopped green pepper
1½ t. Italian seasoning
1½ t. salt
1 t. dried oregano
1 t. sugar
½ t. dried basil
2 cloves garlic, minced or ¼ t. garlic powder
2 c. chopped Swiss chard (optional)
1 (16-oz.) can chicken broth (optional)

In a large saucepan, brown the sausage. Remove with a slotted spoon to paper towel to drain, reserving 1 T. of drippings. Sauté celery and onion in drippings for 5 min. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 min. or until the vegetables are tender. Add Swiss chard, if desired and heat.  Add 1 16-oz. can of chicken broth if a less hearty soup is desired.

*Note: I use sweet Italian sausage. Do not substitute – this is the secret to the great flavor in this recipe!!
Yield: 9 servings

Pizza Frittata

If it wasn't for the egg base, you'd think you were eating pizza!  Yumm....

Source:  Adapted from Everyday Food magazine, Oct. 2004

1 T. plus 4 t. olive oil

1 medium onion, finely chopped

1 c. sliced fresh mushrooms

6 large eggs

coarse sea salt

1 c. shredded mozzarella cheese (4 oz.), divided

2 garlic cloves, thinly sliced

1 c. (14.5 oz.) whole tomatoes with juice, or 2 c. fresh tomatoes, cut

1/4 c. chopped fresh basil

Preheat oven to 350 degrees. In a 10" ovenproof nonstick skillet, heat 2 t. oil over medium heat.  Cook onion and mushrooms, stirring often, until soft, about 5 min.  Cool completely.

In a large bowl, whisk together eggs, 3/4 t. sea salt, and 2 T. water.  Stir in onion, mushrooms and 3/4 c. mozzarella.

In skillet, heat 1 T. oil over medium heat.  Add egg mixture; reduce heat to low, and cook until beginning to set around the edges, about 3 min.  Transfer to oven; bake until set, about 12 minutes.

Meanwhile, heat remaining 2 t. oil in a large skillet over low heat.  Cook garlic until soft, 2 min.  Add tomatoes, basil and 1/4 t. sea salt; simmer, breaking up tomatoes with a spoon, 5 minutes.

Spoon sauce over frittata; sprinkle with remaining 1/4 c. cheese.  Return to oven; cook until cheese melts, about 1 minute.

Bruschetta with Tomato Topping

Absolutely fabulous with freshly baked French bread!

Source:  adapted from Gooseberry Patch Celebrate Winter Cookbook

8-oz. loaf French bread (baguette)

olive oil

1 clove garlic, peeled

4 plum tomatoes, chopped

1/8 t. pepper

2 T. olive oil

1/3 c. purple onion, chopped

3 T. fresh basil or oregano, chopped

1/2 c. Parmesan cheese, freshly grated

Cut bread into 1/2"-thick slices; brush both sides lightly with olive oil.  Place in a single layer on an ungreased baking sheet.  Bake in a 425 degree oven about 5 minutes, or until crisp and light brown, turning once.   Rub with cut garlic.

Combine all remaining ingredients except cheese to make tomato topping.  Spread each slice with tomato topping and sprinkle with cheese.  Return to oven and bake 2-3 minutes longer, or until cheese melts.

Roasted Tomato Sauce (for pizza)

Easy!

Can't wait to make some pizza and try it out.  I like the fact that you don't have to peel the tomatoes, thus saving time and labor as well as getting the nutritional benefit of the skins!

Source:  Adapted from Country Living Magazine, September 2011

2 1/2 lbs. plum tomatoes, quartered

1 yellow onion, diced

1 green bell pepper, cut into 1" pieces

1 red bell pepper, cut into 1" pieces

1/2 c. extra-virgin olive oil

1 1/2 t. coarse sea salt

1/4 t. crushed red pepper

1/4 c. chopped fresh basil

2 t. fresh oregano

Preheat oven to 375 degrees.  In a 9x13" baking pan, toss together tomatoes, onion, bell peppers, oil, salt and crushed red pepper.  Roast for 1 hour.  Remove pan from oven and fold basil and oregano into vegetables.  Cook for 30 minutes more.  Cool slightly.

In a food processor, blend vegetables until pureed.  Use immediately, refrigerate for up to 2 weeks, or freeze or can.

Yields:  3 cups

Stuffed Zucchini with Tomatoes and Mozzarella

Source:  Everyday Food magazine, July/August 2011

2 medium zucchini

2 plum tomatoes, halved, seeded and diced small

1/4 t. chopped fresh oregano leaves

1/4 t. while vinegar

5 oz. fresh mozzarella, torn into 1" pieces

Preheat oven to 400 degrees.  Brush a rimmed baking sheet with olive oil.  Halve zucchini lenghwise and scrape out seeds.  Place cut side up, on sheet and season with coarse sea salt and ground pepper.  In a small bowl, combine tomatoes, oregano and vinegar; season with salt and pepper.  Top zucchini with tomato mixture.  Bake until zucchini is tender, about 20 minuted.

Heat broiler with rack in top position.  Top zucchini with mozzarella.  Broil until cheese is brown and bubbling, 1-2 min.  Serve immediately.

Serves 4

Chili Con Carne

Adapted from Taste of Home Magazine

 This is the perfect chili recipe – thick, hearty and full of flavor. I like to make double or triple batches in the summer with fresh tomatoes and peppers from the garden and freeze it.

2 lbs. ground beef
2 T. olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 t. salt
2 T. chili powder
1/8 t. cayenne pepper
1/4 t. ground cinnamon
1 t. ground cumin
1 t. dried oregano
1 bay leaf
2 (16-oz.) cans tomatoes with liquid, chopped
1 (6-oz.) can tomato paste
3 beef bouillon cubes
1 c. boiling water
1 (16-oz.) can kidney beans, undrained

In a large pan, brown ground beef. Drain and set aside. In the same pan, heat oil; sauté garlic and onions over low heat until onions are tender. Stir in green pepper, salt, chili powder, cayenne pepper, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until well mixed. Add bay leaf, beef, tomatoes with liquid and tomato paste. Dissolve bouillon in water and add to soup. Simmer, covered, for about 1 hour. Add kidney beans; simmer 30 minutes longer.
Yield: 8-10 servings (about 2 ½ quarts)