When summer finds a way of stepping on the toes of Fall with hot days and late-ripening tomatoes, I for one love to find savory ways of extending their usefulness well into winter and beyond. With six (yes 6!) tomato plants still hanging on this month in my garden and plenty of fruit still coming to markets from local farmers, I really had to come up with new ideas for preserving my tomato crop. Roasting tomatoes and storing them in glass jars can quickly outlast the generous nature of any freezer. These easy recipes, though, satisfy a desire for sweet and savory flavors and can be on your pantry shelf in an afternoon.
Sometimes it just takes a few key ingredients, combined with one standout flavor, and cooked to deep perfection, that can make all the difference in elevating a winter night’s meal. I’m also imagining this savory jam on a holiday buffet table with toasted crostini and melty mozzarella. This recipe for Savory Tomato-Bacon Jam from Karen Pavone at Farminista’s Feast brings on big smoky flavor with a little end-of-summer effort in the kitchen. I love that she gives a nod in her post to the non-meat eaters among us.
If you are vegan or vegetarian, don’t despair! You can substitute 1 1/2 teaspoons of smoked sea salt for the bacon, which adds the desired flavor without using meat.
While you’re over there, don’t miss her latest post about Breakfast in a Jar…it’s a super-healthy overnight stunner!
Ready to admit it here…I have a kinship with Kaela over curry. And it looks like we were both busting at the kitchen seams with yellow heirloom tomatoes. Think savory holiday gifts with this Curried Yellow Tomato Chutney from her Local Kitchen. It has all the traditional notes of curry, ginger, and garlic, but she really brings home the heat in this recipe with the layering of not one, not two, but three! types of chilies. What I really love about Kaela’s cooking is her sense of flavor adventure.
You can, of course, use commercially prepared curry powder; I have some in my pantry and I use it when I run out of “the good stuff.” But if you love curry like I do, I encourage you to try out making your own.
It’s raining apples, too, so make up a batch of her Curried Apple Chutney recipe!