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 flavor 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.

Advertisement

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 sandwich.

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

Advertisement

8 large tomatoes, diced

2 large yellow onions, diced

½ to 1 teaspoon red pepper flakes

¾ cup packed brown sugar

1 teaspoon kosher salt

½ teaspoon ground black pepper

Advertisement

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

¼ 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.

Advertisement

Nutrition information per ¼ cup: 90 calories; 5 calories from fat (6 percent 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

Advertisement

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

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

Advertisement

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 ½-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 percent 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.


Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.