Thanks to everyone who entered our Tomato Recipe Contest on Facebook. Here’s the winning recipe, from Megan Miller of Carver, MA.
THIS summer — unlike many of my fellow local gardeners — I had a wildly successful crop of tomatoes. My heirlooms colored up and my cherries were extraordinarily prolific. In fact, I’m still harvesting yellow pear and black cherry tomatoes. My wife and I had tomatoes at almost every meal and I still had enough to share with my granny and mom, who live across the street. The garden wasn’t my only project this summer; I also learned to make cheese.
After staring at a large mixing bowl full of cherry tomatoes, a container of homemade chevre and a friend’s homemade ricotta in my refrigerator, I wanted to find a way to combine these delicious ingredients. I started with a recipe for tomato confit made with herbs. Earlier in the summer, I had found a great deal on a big bottle of saffron and decided it would be a good addition to the confit. So, instead of using basil, garlic and thyme, I used saffron. What luck! It was a hit. Both easy to make and delicious.
- 1 lb. tomatoes, washed and dried. I prefer cherries, and used a mix of black and yellow pear tomatoes.
- 1/2 cup extra virgin olive oil
- 1 large pinch of saffron
- salt and pepper to taste
- Optional ingredients for serving: chevre or ricotta cheese, crackers, crusty bread or pita
In a large saucepan, combine tomatoes, oil, saffron and salt and pepper
Cook on high until the tomato skins blister and burst, stirring frequently to prevent burning, about 5 to 7 minutes.
Reduce heat to low and cook for about an hour, until the mixture thickens and turns into a spreadable paste.
Cool to room temperature — or serve warm if you’re like me and can’t wait. Serve as a spread for crackers, bread, combined with cheese.
More Recipes for Tomatoes
- Tomato Recipes: Jam, Chutney and Bloody Mary Mix
- How to Make Roasted Tomatoes
- Turn Unripe Tomatoes into Lively Condiments
You’ll find even more recipes in the Recipes section of Learn + Share.