Tomato Jam

tomato jam in a white bowl with a silver spoon

At this time of year, after Labor day, when the nights are much cooler and the days are sunny and dry, we drift into the end of tomato season on Cape Cod.  Like many, I anticipate the arrival of tomatoes ripened on the vine, warmed by the sun, so juicy they sometimes crack open at the touch.  I cannot wait to make a tomato sandwich with slices stacked so high, I can barely get my mouth around it.  Tomato and cucumber salad, tomatoes with just salt and pepper as a side dish, tomato tarts and tomato pies.  The possibilities seem endless for this versatile fruit.  Until they don’t.  Until I get tired of all of the tomato recipes I cannot wait to make while I pine away thinking about them during cold winter months.  But I also cannot stand to see any go to waste.  That is why I now make tomato jam.  It’s fast, easy and works with all types of tomatoes even those sad looking store bought cherry tomatoes on supermarket shelves in February.  But the best tomato jam is made and devoured right now in September. Continue reading “Tomato Jam”

My Favorite Recipe for Green Beans

fresh green beans in a colander

Before I ever saw this recipe, I could never imagine treating fresh from the garden green beans this way. Aside from quickly blanching them until bright green, adding a plop of butter and sprinkling them with sea salt, I never did much else before putting them on the table. Then, last summer I came across this recipe that implored in the head note for readers to just try it at least once considering that the longer cooking time and high heat was against the current popular way of preparing fresh summer vegetables with as little interference to their natural state as possible. I dared to dive in. Continue reading “My Favorite Recipe for Green Beans”

Vegetable Minestrone with Parsley Parmesan Puree

 

springtime vegetable soup, carrots, white beans, parsley and Parmesan cheese puree on top

Bright orange carrots, a light tomato broth with beans and sausage. All of this topped off with a springtime green parsley and Parmesan cheese puree.  What more could you want other than for the snow to hurry up and melt?

I am sure I can speak for everyone here on Cape Cod,  “If I hear talk of another            “Nor’easter” predicted this month, I am going to scream!”  So, here’s to the arrival of Spring.  At least it says so on the calendar, even if the weather doesn’t want to cooperate!

Vegetable Minestrone with Parsley Parmesan Puree

1 tablespoon olive oil

6 Italian chicken sausages, taken out of the casings

4 medium sized carrots, peeled and sliced

2 celery stalks, chopped

1 large onion, chopped

3 cloves garlic, minced

2  15 oz. cans cannellini beans, drained and rinsed

1  14.5 oz. can diced tomatoes

1  14.5 oz. can tomato puree

4 cups chicken broth

1 Parmesan cheese rind (optional)

salt and pepper

1 medium sized zucchini, chopped

Place a large soup pot over medium heat.  Add olive oil and sausage.  Chop up the sausage with a spoon as it browns, 5-7 minutes.  Add the carrots, celery and onion.  Continue to cook for 5 more minutes until the onion softens.  Season with salt and pepper.  Add the garlic, beans, tomatoes, chicken broth and Parmesan rind (if using).  Bring to a boil then reduce the heat to low and cook for 20 minutes until the carrots begin to soften.  Add the zucchini and heat for 10 more minutes.  Remove Parmesan  rind.  Serve topped with Parsley Parmesan Puree (recipe below) and crusty bread.

Parsley Parmesan Puree

leaves from one large bunch of parsley

1/4 cup grated Parmesan cheese

1/4 cup olive oil

juice from 1/2 lemon

1 teaspoon cider vinegar

1/2 teaspoon black pepper

2-3 dashes Tabasco sauce

Place all ingredients in a food processor or blender.  Puree until smooth.  Use as topping for soups or as a vegetable dip.  Can also be eaten by the spoonful.