Hang on, little tomato

Ever since I started my "indoor cat stepping out" project, I always plant a tomato or two (or 10 or 20) in my ever expanding garden. Every year, I made caprese salad and/or panzanella, an italian bread salad. Last year, with my over abundant tomatoes, I experimented with tomato sauce. I roasted them in a pan on the grill, then push them through a food mill to remove seeds and skin. Sometimes I even throw in a couple chili peppers to make hot ones. The result was something simple yet amazing. The fire brought out the sweetness in the tomato. The sauce or puree has very very intense tomato flavor (sometimes heat too if I accidentally put in too many peppers) with a light texture. I never liked smooth sauces so I didn't send it through the blender. During the winter month, I can dress up the sauce anyway I like, or keep it as is for a simpler taste.

Fast forward to this year. I planted more tomatoes. This year, I decided to add color to my caprese salad so I planted cherry and grape tomatoes in every color of the rainbow, from orange to black to yellow to green. Still excited about my tomato sauces, I wanted yellow tomato sauces, so I planted a row of yellow tomatoes. I was so looking forward to my harvest. I staked all of the plants, covered the garden with black plastic for weed control, bought a timer and soaker hose to water the garden regularly. I watched them grow from seeds to tall plants. I smiled every time time I saw a flower opening on the plant. I giggled at the sight of tiny tomatoes forming on the vine. I waited and waited for the day when all the tomatoes suddenly turned from green to whatever color they supposed to be. I waited and waited and waited.

mellow yellow

This year was unusually dry and hot. It seems no matter how much I water the garden, the plants were still thirsty. As I was waiting, I noticed that something was picking at them. It doesn't help when a friend of mine started telling me in July that his tomato plants were producing so much that he couldn't keep up. I wanted to cry! Finally I started seeing some yellow dots on one of the plants. Days later. I saw orange and red ones. They are only a few, but never the less, they are coming. As I was picking the tomatoes, I would see a perfect little yellow tomato and then found out that something has already picked a little hole on the other side. The damn crows! Then I saw the most horrendous thing, a perfect yellow beef steak tomato half eaten!!!!!! Last night, husband ran into the house exclaims:"I have something to show you!" By the time we finished dinner, it was too late to go out to see what he wanted to show me, so he told me:"I saw the thief in your garden! It is the groundhog, you know the one who used to live next to the wood pile. It moved. I guess it is looking for a more convenient location that is closer to the supermarket." I didn't laugh. Instead, I put a bounty on its head. THERE!

Back to tomatoes. This year, I saw quite a few good tomato recipes on Bon Appetit. As usually, I have to try them. I made a tomato terrine and tomato jam. It came out quite well. Now I have more use for my tomatoes. Here are two versions of tomato jam. One from Bon Appetit, one from my friend Marc. The one from Bon Appetit is more of a ketchup consistance, the one from Marc is more jammy. I have yet to make Marc's version because I ran out of tomatoes. I made the first one with yellow and green tomatoes. The jam has this golden apricot color. It taste heavenly.

Tomato Jam

Pair this bespoke ketchup with Grilled Rosemary Chicken.

Makes 1 pint.

Recipe by Kevin West

August 2011

Ingredients

• 4 pounds plum tomatoes, peeled, halved crosswise, seeded, chopped
• 1 1/4 cups sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika

• Ingredient Tips

  Smoked paprika is available at better supermarkets, at specialty foods stores, and from latienda.com

Preparation

• Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. Ladle into a clean, hot 1-pint jar. Wipe rim, seal, and process in a boiling water bath for 10 minutes.

Marc's Tomato Jam

1 lb of ripe tomato, seeded, coarsely chopped
2 cups of sugar (adjust according to the ripeness of the tomato)
1/2 cinnamon stick
peel of 1 lemon

1. Place the chopped tomatoes over a sieve to drain as much water as possible. Save the tomato water for another use.
2. Place all ingredients in a sauce pan cook until the mixture has a texture that resembles honey.
3. Pour the mixture in a clean jar. Store in the fridge.

My next year's endeavor - CANNING!