Mediterranean Tomato Jam!

If you've ever been to the Mediterranean you know that the tomatoes there are like nothing you've ever tasted in the U.S.  Though I don't have those tomatoes to cook with I can still create dishes that are luscious, and dream I'm sitting by the turquoise sea while eating them.

This recipe was created for the 5 Star Makeover, hosted by Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks.  This month's recipe request is a light Mediterranean Greek Meze or appetizer.

My first thought was to make baked olives, a wonderful dish that those who love olives would adore.  However, vacationing here in the mountains I was unable to find any that looked worthy of using, so instead I created a Tomato Jam that makes a delightfully light, refreshing savory Mediterranean appetizer.

Quick to prepare, serve warm, at room temperature or chilled.  Serve on homemade crostini with goat cheese then topped with the Tomato Jam.  Be creative if you like and add some prosciutto and figs or melon, then topped with the jam.  Let your palate be your guide.

This delightful meze will be gone before you know it, so you might want to make a double batch to have for yourself, once your guests have gone home.  It's so heavenly you'll want to eat it off a spoon.
Don't take my word for it, try making some for yourself and see! 

hosted by 5 Star Foodie & Lazaro Cooks!

Mediterranean Tomato Jam

makes 2 cups

2 (10 oz.) containers of baby tomatoes

1/2 cup brown sugar

3/4 cup fine sugar

1/2 cup water

pinch of sea salt

1/4 teaspoon fresh ground pepper

zest of 1 lemon

Directions:

Combine all ingredients except the lemon zest in a stainless steel (non-reactive) saucepan.  Cook over low heat to create a simmer for 30 minutes, stirring occasionally - the tomatoes will begin to pop.

Turn heat to high reducing until mixture becomes thick - stirring constantly, about 10 minutes.  Remove from heat.

Stir in lemon zest and set aside to cool completely.

Store in a covered container in the refrigerator for approximately 2 weeks.  It won't last that long!

To make Crostini

1 Baguette bread sliced in bread slices

Directions:

On a foil lined cookie sheet lay sliced baguette rounds on tray and drizzle with extra-virgin olive oil.  Sprinkle with sea or kosher salt.

Bake in 400F degree oven for approximately 10-15 minutes or until edges start to brown and bread gets crispy.

Serve with tomato jam and goat cheese.  

Note:  If desired, you can add the goat cheese to the crostini after they've crisped up, to melt.  Then remove and add tomato jam.  Or after removing crostini from oven, add goat cheese and tomato jam.

Enjoy!!!

Vegetarian Pasta with Roasted Campari Tomatoes

Do you ever have those days where all you want are veggies?  That was me today.  I'd been doing a lot of work at home and was craving fresh vegetables.  I checked to see what ingredients I had on hand and fortunately I was well stocked.

I had some beautiful Campari Tomatoes that I purchased yesterday, and zucchini, among other items, so decided to make a vegetarian pasta with roasted Campari tomatoes. 

This dish is so simple to prepare and can be doctored up by adding chopped nuts, fresh herbs, freshly grated cheese and other roasted veggies.  In addition I added grilled chicken for my husband to round out the meal for him.

So light and luscious served as an entree or side you won't believe how incredible it tastes. This isn't pasta in the true sense - I think it's better!

Vegetarian Pasta with Roasted Campari Tomatoes
serves 2

Ingredients:

2 large Zucchini
1 (16oz) container Campari Tomatoes
olive oil
kosher salt

Tools Needed:

Mandoline

Directions:

Remove tomatoes from their stems and rinse.  Cut in half and place on a sheet pan lined with heavy duty foil. 

Drizzle olive oil lightly over tomatoes and toss to coat.  Lay tomatoes cut side up.  Roast in 400 degree oven for approximately 20 minutes or until start to wilt. View details for Roasting Campari Tomatoes.

While tomatoes are roasting rinse then cut ends off zucchini. 

Lay zucchini on mandoline fitted with thin julienne slicer.  Slide zucchini back and forth creating thin spaghetti-like pieces.

Place julienned zucchini on individual plates and top with roasted Campari tomatoes. 

Garnish with fresh grated cheese, chopped pistachios or other nut, or fresh herbs, if desired.

This will quickly become your new favorite. 

Enjoy!

Whole Wheat Pasta with Fresh Tomato Sauce

With so much to do last week and this week I really haven't had much time to cook anything special for my husband and I.  Feeling exhausted, a big bowl of pasta sounded good to me.  Simple and quick to prepare plus packed with flavor and nutrients.

Here's all that's needed:

Whole Wheat Pasta with Fresh Tomato Sauce

Ingredients:

10 Roma Tomatoes

1-2 cloves of garlic

fresh basil

kosher salt and fresh pepper to taste

1 tablespoon extra-virgin olive oil

Whole Wheat Pasta

Directions:

Mince garlic and set aside

Dice Tomatoes.  Place olive oil in a large saute pan with garlic and heat briefly.  Add tomatoes and simmer for about 15 minutes or until all the juices are released and the tomatoes create a sauce.

Add fresh basil, chopped chiffonade style.  If desired add frozen peas, fresh veggies or prior to adding tomatoes add diced onions and saute until opaque then adding tomatoes. Season with kosher salt and fresh ground pepper.

Cook pasta, then add fresh tomatoes with basil.  Serve with freshly grated Parmesan.

Light, delicious and great cold the next day.

ENJOY!