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Simple Tomato-Basil Jam

Simple Tomato-Basil Jam

Simple Tomato-Basil Jam

5 pounds or approximately 12 cups of tomatoes

1 tablespoon sea salt

3 cups granulated sugar

1/2 cup basil, chopped

 

Wash and slice cherry tomatoes, or chop large tomatoes. Toss and massage with salt. Let sit for 30 minutes to let juices from tomato flow out. Sterilize your jars and lids in hot water while you wait.

Discard the juice, and dump strained tomatoes into a large, wide, shallow pan. Add sugar and lemon juice. Simmer with lid off on medium-low heat. Check and stir occasionally. Once tomatoes start to thicken, watch and stir more often that it doesn’t burn. When it’s thick to your liking, anywhere to between a syrup or jam consistency (I like mine thicker), remove from heat and stir in the basil. Spoon into sterilized jars, wiping brims of any jam residue before applying lids and rings. Process in water bath for 10 minutes, then remove and let cool. You will hear the lids pop as they seal vacuum tight. Any jars that don’t seal properly can be stored in the fridge and used first. The rest will last a year or more stored in a dark cool place.

Dandelion Jelly

Dandelion Jelly

Dandelion Jelly

2 c. dandelion flowers (harvested from pesticide free location)

4 c. sugar

1 pkg. or 6 T. powdered pectin

2 T. lemon juice

1/4 tsp. butter

 

Rinse dandelions in a colander and remove stems by snipping them off with a pair of kitchen scissors. Place dandelions in a bowl and cover them with 4 C. of boiling water. You are essentially going to make “dandelion tea.”  After the water cools off, place the bowl of water and dandelions in the refrigerator until the next day. It was two days until I got back to mine, but it was just fine. The next day, run the mixture through a fine mesh strainer to remove the pieces of dandelion. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 C. of liquid. Pour liquid into a large stock pot. Stir in lemon juice. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in a boiling water canner for 5 minutes. Remove jars from canner and place on a towel on the kitchen counter to cool. Lids will make a pinging noise when they seal. If a jar does not seal, place it in the refrigerator and eat in the next couple of weeks. Cooled sealed jars can be stored in the pantry for several years.

Green Tomato Jam

Green Tomato Jam

Green Tomato Jam

4 pounds green tomatoes (2 1/2 pounds net)

4 1/3 C. superfine sugar

Juice (and zest) of two small lemons

 

Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes. In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight. The next day, pour this mixture into a preserving pan (large bottomed large surface area copper pot/pan). Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight. The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally. Check the set and cook a bit more if needed. Put the jam into jars immediately and seal (or for small batches, just refrigerate).

Canning Stewed Rhubarb

Canning Stewed Rhubarb

Canning Stewed Rhubarb

12 C. Sliced Rhubarb

1 ½ C. Sugar

 

In a large pot combine the rhubarb and sugar, mixing well. Cover and let stand until juice begins to release from the fruit. While the fruit stands, get the boiling water canner going and get jars, lids, and rings ready. Once some water has started to release from the rhubarb, bring it to a gentle boil, stirring to prevent scorching. Ladle the stewed rhubarb into hot jars leaving 1/2″ headspace. Clean rims; put on lids and rings. Process in a boiling water bath canner for 15 minutes, adjusting for elevation.

 

Notes: Scale the recipe up or down by figuring 1/2 C. sugar for every 4 C. of chopped rhubarb

 

These beautiful jars are a simple addition to many meals in winter:

 

  • Use as a pancake / waffle topping instead of syrups
  • Mix in with oatmeal and other hot cereals for a flavorful, fruity punch
  • Top ice cream, poundcake, or sweet shortcake biscuits for an easy dessert
  • Dumplings! Put a jar or two into a pot and heat, add dumpling batter and cook until the dumplings are cooked and fluffy.
  • Stir into homemade yogurt
  • Pour a jar or two into the bottom of a pie plate and top with oats and melted butter for a crisp-style dessert.
Spicy Pickled Swiss Chard Stems

Spicy Pickled Swiss Chard Stems

Spicy Pickled Swiss Chard Stems

One large bunch of rainbow chard stems, cleaned and cut to fit into mason jar, about 3/4 inch from the lip

1/2 C. rice wine vinegar

3/4 C. distilled white vinegar

1/4 C. sugar or 3 T. maple syrup

1 1/2 teaspoons salt

1 1/2 T. sriracha

1/4 teaspoon celery seed, divided

1/2 teaspoon black peppercorns, divided

1/2 teaspoon yellow mustard seeds, divided

2 cloves garlic, divided

 

Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.

Rhubarb Vanilla Bean Jelly

Rhubarb Vanilla Bean Jelly

Rhubarb Vanilla Bean Jelly

2 and 1/2 pounds rhubarb washed, trimmed, and sliced

1/2 C. water

7 C. granulated sugar

2 T. lemon juice

seeds of 1 vanilla bean

2 pouches 3 ounces each of liquid pectin

 

Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started. You may need to do this in 2 batches. Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out. Don’t press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy. I do squeeze it a little bit, though, to move it along. It can help to have a jelly strainer, which is made for this purpose. You want to end up with 3 1/2 C. liquid. Put the rhubarb juice in a large stainless steel pot or saucepan. Stir in the sugar, the lemon juice, and the vanilla bean seeds. Bring the mixture to a boil, stirring almost constantly. Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes. It may foam up so stay right by it. Stirring is ok. After 3 minutes, stir in the pectin, and bring it back to a full, rolling boil. Boil 1 minute. Again it may foam up so be careful. Take the jelly off the heat and skim off any foam that is on the surface. Fill your sterilized jars to within 1/4 inch of the top. If you care canning: Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don’t over-tighten. Process for 10 minutes in a boiling-water canner. If you aren’t canning: Let cool and then cap and refrigerate.

Zucchini “Pineapple”

Zucchini “Pineapple”

Zucchini “Pineapple”

You need to peel your zucchini.  I cut mine up in smaller sizes as it’s much easier to handle. Now, take out all the seeds.  A melon baller is easy to use for this.  Then cut up your zucchini into the size you want.  If you want to have “crushed pineapple” then just grate it up. In a large pot add 46 oz. canned unsweetened pineapple juice, 1 1/2 C. bottled lemon juice and 3 C. of sugar.  Then add your zucchini. Bring it to a boil and then simmer for 20 minutes. Fill your hot, clean pint size jars with the zucchini and liquid.  Leave 1/2 inch headspace.  Adjust your lids and process in a water bath for 15 mins. Remove and wait for the ping sound.

The recipe actually calls for you to use 4 quarts of zucchini but I only used the one large one so I had extra liquid left over and I only got 4 pints of zucchini pineapple.  If you use the 4 quarts of zucchini you should get 8-9 pints. If you are like me and don’t use all the zucchini you will be left with at least 1/2 the liquid and you can make jelly from it by adding pectin to it.

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

4 C. under ripe cherry tomatoes

1 sprig fresh parsley

2 stems fresh basil

4 cloves garlic, peeled

1/4 teaspoon peppercorns

1/4 teaspoon coriander seeds

1/4 teaspoon mustard seeds

4 C. unchlorinated water

3 T. kosher, pickling, or sea salt, do not use iodized table salt

 

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel. Put in a cool and dark corner to ferment for 6-8 days. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks. Notes: These cherry bombs will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves! Refrigerate for up to 6 months.

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

 

10-12 new white potatoes, cut into large bite-sized pieces

2 T. rice vinegar

1/2 medium purple onion, finely chopped

6-8 garlic scapes, thinly chopped

1/2 tsp. salt

1 ripe avocado, mashed

1/3 cup mayo

1/2 tsp. mustard powder

1 T. lime or lemon juice

1 T. fresh cilantro, chopped

fresh ground pepper to taste

 

Cut potatoes and boil in water for about 20 minutes, or until just tender. Drain and place in a large bowl. Add vinegar, onion, garlic scapes & salt. Mix gently. Chill until cooled. In a medium bowl, mash avocado. Add mayo, mustard powder & lime juice. Stir. Add to potatoes. Top with cilantro & black pepper.

Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

2 C. zucchini, unpeeled & grated

1 tsp. fine grain sea salt

2 1/2 C. ricotta cheese

1/2 C. freshly shredded Parmesan cheese

2 shallots, chopped

2 cloves garlic, chopped

1/4 C. fresh dill, chopped

zest of one lemon

2 large eggs, well beaten

1/3 C. goat cheese, crumbled

drizzle of olive oil

Preheat oven to 170C degrees. Butter/oil a 7-inch springform pan.

 

In a strainer, toss the grated zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside. Combine the ricotta cheese, Parmesan, shallots, garlic, dill and lemon zest. Stir in the eggs and mix. Now stir in the zucchini. Fill the pan with the mixture and place on a baking sheet and in the oven and for sixty minutes. Sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools). Let cool five minutes, then release the cake from its pan. Serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

1/2 C. keto marinara low carb, sugar free version

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

1 C. mozzarella cheese or 1/2 C. mozzarella and 1/2 C. cheddar for more flavor

1 T. parsley

 

Preheat oven to 375F. Slice zucchini in half and hollow them out with a spoon. Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5-

10 minutes, flip and turn oven to broil, and broil for one 1 minute. Meanwhile, chop the part you scraped out of the zucchini up and set it aside. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, and petite diced tomatoes, 1 C. zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes. If not already in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Homemade V-8

Homemade V-8

Homemade V-8

6 lb. of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped

2 C. chopped organic white or yellow onion

2½ C. chopped organic celery

1 C. chopped fresh parsley (stems are fine)

2 T. honey

2 tsp. salt

1 tsp. cumin powder

6 drops hot sauce, such as Tabasco or Sriracha

Splash or two of Worcestershire sauce

Freshly ground pepper to taste

 

Put all the ingredients in a large stainless-steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes. If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a countertop blender, then put it through a food mill. For a smoother and more delicate juice, go straight to the food mill. A sieve might work but it would probably take forever. Next time I’ll try using my hand blender instead of the countertop blender. Update: The hand blender worked well. Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge. I tried freezing some in a small plastic freezer container but haven’t defrosted it yet. I’ll let you know how it comes out when I do.

 

Update: When I defrosted the frozen tomato juice it had separated some, so that you could see teeny bits of tomato. It tasted okay but looked a little odd. I put it in the blender, and that made it all bubbly and sort of orange, though after sitting in the fridge for a while it settled down.

 

For long term storage, this juice would probably fare better if canned in glass jars using the instructions below. If you use the frozen juice in a recipe, I’m sure it would work fine.

 

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F (I love my digital kitchen thermometer). Do not boil. Add 2 T. lemon juice or 1/2 tsp. citric acid to each quart jar. Add 1 T. lemon juice or 1/4 tsp. citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a water-bath canner.

Zucchini-and-Pepper Gratin with Herbs and Cheese

Zucchini-and-Pepper Gratin with Herbs and Cheese

Zucchini-and-Pepper Gratin with Herbs and Cheese

3 large zucchini (about 1 1/2 pounds), 1 finely diced

Kosher salt

1/4 C. extra-virgin olive oil

1/4 small onion, finely diced

1 garlic clove, minced

1 tsp. tomato paste

1 medium red bell pepper, finely diced

1 medium yellow bell pepper, finely diced

1 large tomato-peeled, seeded and finely diced

Piment d’Espclcttc (see Note)

1 T. chopped mint

1 T. chopped oregano

1 T. chopped basil

2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)

 

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry. Meanwhile, heat 2 T. of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d’Espelette. Stir in the mint, oregano and basil. Preheat the oven to 400°. Heat the remaining 2 T. of olive oil in a large skillet. Season the zucchini slices with salt and piment d’Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm. Note: Piment d’Espelette is a spicy ground red pepper from the Basque region of France. It’s available at specialty food stores.

Fresh Heirloom Tomato Soup with Cream

Fresh Heirloom Tomato Soup with Cream

Fresh Heirloom Tomato Soup with Cream

Good tasting extra virgin olive oil

3 medium onions, chopped

Salt and freshly ground black pepper

4 large cloves garlic, minced

Pinch hot red pepper flakes

1 generous T. tomato paste

2-1/2 to 3 C. chicken broth (homemade preferred, but low sodium canned works, too)

Big handful fresh basil leaves, torn

15 medium or 10 large delicious ripe tomatoes, cored and coarsely chopped (do capture their juices for the soup)

1 C. heavy cream (for serving)

Crusty bread with herb butter, for serving, optional

 

Generously film the bottom of a 12-quart pot with olive oil. Set over medium high heat.  When warm, add onions and about 1/4 tsp.  each salt and pepper. Cook, stirring occasionally, until onions start to color. Stir in the garlic, red pepper, and tomato paste. Cook 1 minute. Add broth, basil, and tomatoes. Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Adjust seasonings to taste. Once soup has cooled, puree two-thirds in a blender or food processor. Rewarm or serve close to room temperature. The all-important finish is stirring a generous T. of cream into each bowl.

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

1 pound frozen shelled edamame (soybeans)

12 cherry tomatoes cut into quarters

2 green onions, finely sliced

1/4 C. minced fresh mint

2 T. minced fresh dill

2 T. red wine vinegar

1 T. extra virgin olive oil

4 ounces feta cheese, crumbled

 

Cook soybeans in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Run under cold water to cool. Drain well and refrigerate until chilled, about 20 minutes. Toss soybeans with remaining ingredients in medium bowl. Season with salt and pepper to taste. Serve salad on chilled plates; garnish with fresh mint sprigs and dill.

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

 

2 C. tender sweet pea tendrils or a mixture of lettuces and pea tendrils

A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes

Salt and pepper, to taste

 

2-3 ears of fresh sweet corn cut from the cob

1 T. unsalted butter

1/2 tsp. kosher salt

1/2 tsp. curry powder (optional)

freshly ground black pepper

 

Remove the husks and the silk from the corn and cut the kernels off as close to the cob as possible without cutting into the cob. Melt the butter in a large, heavy sauté pan. Add the corn, salt, pepper and curry powder, if using. Sauté uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.

 

Meanwhile grill shrimp.

 

Lemon Vinaigrette

 

1/4 C. extra virgin olive oil

2 T. fresh lemon juice

3/4 tsp. minced fresh garlic

3/4 tsp. kosher salt

freshly cracked black pepper

Gently stir the ingredients together, do not emulsify.

 

Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sautéed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

Panfried Corn with Tomatoes

6 ears corn, shucked and silked

2 very ripe tomatoes

2 T. vegetable oil

1 onion, finely diced

Kosher salt

2 garlic cloves, very thinly sliced

1 T. unsalted butter

1/4 tsp. cayenne pepper

 

If you have a gas stovetop, turn a burner to high. If not, heat a grill or grill pan to high. Put the corn over the fire to char, turning occasionally, until blackened in spots. When the corn is cool enough to handle, cut off the kernels and reserve. Hold a cob over a large dish and use the dull edge of the knife blade to scrape off any remaining pulp and the corn’s juices. Repeat with the remaining cobs. Reserve the juices and pulp; discard the cobs. Cut the tomatoes in half through their equators. If they are so ripe that they’re wobbly, squeeze them by hand over a bowl to release all the juices, seeds, and fruity pulp. If they are too stiff to squeeze, grate the cut sides against the large holes of a box grater set over a bowl. Reserve the juicy stuff; discard the skins. Heat the oil in a large skillet over medium heat. Add the onion and 1/2 tsp. salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the corn pulp and juices and 1/2 tsp. salt. Cook, stirring, until thickened and starting to stick to the skillet, about 1 minute. Add the tomato pulp and juices and 1/2 C. water. Cook, stirring and scraping up bits from the skillet. Once the liquid is simmering, add the butter and cayenne. Stir until the butter melts. Add the reserved corn kernels and stir until heated through. Serve hot.

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

1 1/2 pounds slender green beans

2 tsp. olive oil

 

1 C. fresh lemon verbena leaves (substitute fresh lemon balm leaves)

2 garlic cloves

1/4 C. grated Parmesan cheese

1/4 C. pine nuts or English walnuts

1/2 C. olive oil

Fine kosher or sea salt and freshly ground black pepper to taste

 

Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 C. of the Lemon Verbena Pesto or to taste.

Summer Flower Frittata

Summer Flower Frittata

Summer Flower Frittata

2 T. Calendula-Infused Oil or extra-virgin olive oil

2 small yellow squash or zucchini, chopped

1 red onion, chopped

1/2 C. summer herb flowers or petals, fresh or dried

12 large eggs

1 C. milk

1 C. heavy whipping cream (36% butterfat)

1/2 C. Pesto or chopped fresh basil

1 tsp. sea salt

8 ounces chilled soft goat cheese, broken into small pieces

1/2 C. chopped green or black olives

1 loaf country-style bread, torn into 1-inch pieces

1/2 C. grated Parmesan cheese

 

Preheat oven to 350°F. Lightly oil a 13 x 9-inch baking pan. In a skillet, heat oil over medium heat. Sauté squash and onions for 5 minutes or until soft. Stir in flowers and set aside to cool. Meanwhile, in a bowl, whisk together eggs, milk, cream, pesto, and salt. Toss goat cheese and olives with the cooled squash mixture. Spread bread cubes in one layer in the bottom of the prepared baking pan. Spread squash mixture evenly over the bread, and pour egg mixture over top of vegetables. Sprinkle top with Parmesan cheese. Bake in preheated oven for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting and serving. NOTE: Use calendula, rose, violet, bergamot, borage, or any other organic edible flowers.

Prosciutto Rolls with Arugula, Fennel and Mint

Prosciutto Rolls with Arugula, Fennel and Mint

Prosciutto Rolls with Arugula, Fennel and Mint

8 slices prosciutto

Extra-virgin olive oil

Freshly ground black pepper

Finely grated zest from one lemon

2 C. (packed) arugula leaves

2 medium fennel bulbs, cores and fronds removed, bulb. halved lengthwise, each half thinly sliced lengthwise

4 ounces Parmesan cheese, shaved with a vegetable peeler

16 medium-large mint leaves

 

For a smaller roll, halve the prosciutto slices lengthwise, so you will have 16 strips, each about 1 inch wide. Place one strip of prosciutto on a work surface, with a short end closest to you. Lightly brush with olive oil. Sprinkle with black pepper and a pinch of lemon zest. Lay 4 to 6 arugula leaves, horizontally, at the base. Place a few shards of fennel and Parmesan over the arugula. Top with a mint leaf. Roll up from the base, wrapping the prosciutto tightly around the vegetables, and continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place the roll seam side down on a platter. Repeat with remaining ingredients. The rolls may be prepared up to four hours in advance. Cover with plastic wrap and refrigerate. Let them stand at room temperature for 20 to 30 minutes before serving. Before serving, lightly spritz with olive oil or lemon juice, if desired. Ingredient variations: Baby spinach, sweet pepper, goat cheese, melon, mozzarella, figs, brie, rosemary, shredded radicchio, pear, manchego cheese, parsley

Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad

 

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil

 

6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

 

Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Caprese Chicken with Bacon

Caprese Chicken with Bacon

It’s still too early for herbs and tomatoes from my garden, but I don’t think Covid-19 is going anywhere fast, so hanging onto this recipe for later this season

Caprese Chicken with Bacon

8 bacon strips

4 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 plum tomatoes, sliced

6 fresh basil leaves, thinly sliced

4 slices part-skim mozzarella cheese

 

Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13×9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

1 medium shallot, finely chopped

1 tablespoon grated lemon zest plus

1⁄4 cup fresh juice (from 2 lemons)

2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon honey

1 teaspoon whole-grain Dijon mustard

1/2 cup extra-virgin olive oil

 

2 cups shelled fresh field peas (10 oz.), rinsed

1 1/4 teaspoons kosher salt, divided

2 cups cherry tomatoes or grape tomatoes, halved lengthwise

3 tablespoons chopped fresh lemon balm, lemon verbena, or mint

2 tablespoons chopped fresh flat-leaf parsley

2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced

1/4 teaspoon black pepper

 

Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside. Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes. Stir cherry tomatoes, lemon balm, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.

Summery Bean Salad with Preserved Lemon Vinaigrette

Summery Bean Salad with Preserved Lemon Vinaigrette

Summery Bean Salad with Preserved Lemon Vinaigrette

1 tablespoon finely chopped shallot

1 tablespoon red wine vinegar

1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced

1/2 teaspoon agave nectar

1/3 cup olive oil

couple grinds fresh ground pepper

1 – 2 pinches salt

for the bean salad

2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans

1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two

1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise

3 tablespoons thinly sliced red onion

 

To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside. Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.

Herbed Cucumber Bites

Herbed Cucumber Bites

Herbed Cucumber Bites

 

1 C. soft goat cheese

3 T. chopped marjoram

1 T. freshly squeezed lime or lemon juice

2 peeled cucumbers, sliced crosswise into 1-inch rounds (about 8 rounds per cucumber)

12 radishes, each cut into 4 slices

16 fresh herb tips (oregano, marjoram, savory, or thyme)

 

In a small bowl, combine cheese, marjoram, and lime juice. To assemble bites, spread 2 tsp. of the cheese mixture on a cucumber. Arrange 3 slices of radish over cheese. Spread 1 tsp. of cheese on top of a radish slice and top with an herb tip. Serve immediately, or cover and refrigerate for up to 4 hours.

Lemony Zucchini on Toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

 

3 to 4 zucchini, about 1 pound in total

2 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

1 small garlic clove, crushed

1/4 teaspoon fresh thyme leaves

Grated zest of ¥2 lemon and i¥2 tablespoons juice

2 thick slices of bread

10 fresh basil leaves, cut into thin strips

Extra-virgin olive or more canola oil, to finish

 

Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and sauté over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)

7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices

 

1 cup (140 g) fine to medium cornmeal

1 cup (140 g) all-purpose flour or (155 g) gluten-free flour

1 Tbsp sugar

1 tsp baking soda

1/4 tsp fine sea salt

1 large egg, lightly beaten

1 1/3 cups (320 ml) buttermilk

4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking

Plain yogurt, for serving

 

Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.

 

Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.

Spring Stuffed Peas

Spring Stuffed Peas

Spring Stuffed Peas

A dozen shelling peas

1/4 cup of Neufchatel cheese

2 T. of plain yogurt or crème fraiche

1 T. of fresh dill

Zest from a small lemon

Salt, pepper to taste

Dash of cayenne pepper

 

Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you’d like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche.

About 1 ¼ to 1 ½ pounds rhubarb trimmed and rinsed

¾ cup sugar (1/2-cup for rhubarb, ¼ cup for caramelizing)

1 ½ T. unsalted butter

 

1 cup all-purpose flour

1 tsp. baking powder

Pinch of fine sea salt

3 large eggs room temperature

¾ cup packed light brown sugar

Finely grated zest of 1 orange

1 ½ tsp. pure vanilla extract

8 T. unsalted butter, melted and cooled

 

Left over rhubarb syrup

Strawberry jam

 

2 cups of Strawberries, hulled and cut in half.

8 oz. Crème Fraiche

First make the Rhubarb Topping:

 

If your rhubarb is not young and thin, peel it.  Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Drain the rhubarb and reserve the syrup to make the glaze. Butter a 9 inch round cake pan with sides at least 1½ high. Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool. Next, make the cake: Preheat oven to 350 degrees F. Whisk the flour, baking powder and salt together in a small bowl. In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla. Pour in the butter in 3 additions. Whisk well. Add the dry ingredients in 3 additions whisking gently. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake Place the serving plate over the cake and turn the cake over onto the platter. Wait for a minute then lift off the pan. Finally, make the Glaze: Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.  To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Sautéed Spinach, mushrooms, and caramelized onions

Caramelized onions

1 T. olive oil

3 onions, medium or large, sliced

pinch of salt

1 T. balsamic vinegar

Cooked mushrooms and spinach:

1 T. olive oil

8 oz mushrooms, sliced (such as button mushrooms, shiitake, etc.)

3 garlic cloves, minced

pinch of salt

6 oz spinach, fresh

Optional cream sauce

1/3 C. heavy cream

1/4 C. milk

1/2 C. Parmesan cheese shredded

1/4 tsp. salt

 

Heat 1 T. olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.

 

After you have started cooking onions, heat 1 T. olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms) and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring. Add cooked mushrooms to the pan with caramelized onions, add 3 C. of spinach and stir on low heat just until spinach wilts. Serve as is as a side dish or proceed to make a creamy sauce as below.

 

Add heavy cream, milk, Parmesan cheese and 1/4 tsp. salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat the vegetables. Serve as a side dish along grilled meats.

Rhubarb Mint Coolers

Rhubarb Mint Coolers

Rhubarb Mint Coolers

 

1 pound trimmed rhubarb

5 C. water

1 C. sugar

1/4 C. packed fresh mint leaves

Garnish: fresh mint sprigs

 

Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days. Serve coolers over ice in glasses, garnished with mint sprigs.

Garlicky Tomato Toast

Garlicky Tomato Toast

Garlicky Tomato Toast

3 or 4 very ripe medium tomatoes (about 1 1/2 lb.)

1 pint cherry tomatoes (about 12 ounces)

4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick

4 to 6 garlic cloves, peeled

Salt and pepper

Extra-virgin olive oil

Basil leaves, for garnish (optional)

 

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins. Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside. Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.) With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.) Place toasts on a platter or individual plates. Spoon and spread a heaping T. of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top. Sprinkle generously with salt, pepper and a T. of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

 

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

Open Face Steak Sandwich with Onions & BBQ Sauce

2 ½ lb. piece hanger steak, at room temperature

For drizzling: olive oil

2 ciabatta rolls, halved horizontally

2 Spanish onions, thickly sliced

2 vine-ripened tomatoes, thickly sliced

To serve: good-quality mayonnaise

1 cup (loosely packed) wild rocket

 

Barbecue sauce

 

2-3 T. butter, coarsely chopped

2 onions, finely chopped

2 garlic cloves, finely chopped

½ C. Kentucky bourbon

1 ½ C. tomato sauce

1 C. each tomato passata and cider vinegar

¾ C. brown sugar

1/3 C. Worcestershire sauce

¼ C. molasses

3 canned chipotle chilies in adobo

1 T. chipotle Tabasco

Juice of 1 lemon

 

For barbecue sauce, heat butter in a large saucepan over low heat, add onion and garlic and stir occasionally until very tender (10-15 minutes). Increase heat to medium, add bourbon, bring to the simmer, then add remaining ingredients except lemon juice. Reduce heat to low and stir occasionally until thick and dark (45-50 minutes). Add juice, season to taste, pour into sterile containers or jars, seal and refrigerate to cool. Makes about 1 litre. Barbecue sauce will keep refrigerated for 3 weeks in a sterile airtight container. Preheat a barbecue to medium heat. Drizzle steak with a little olive oil, season to taste and barbecue, turning frequently, until cooked to your liking (15-20 minutes for medium-rare). Set aside to rest for 10 minutes then thickly slice. Meanwhile, drizzle cut sides of ciabatta with a little oil, season to taste, grill on barbecue until toasted (1-2 minutes), set aside.  Drizzle onion with a little oil, season to taste and barbecue on the flat plate, stirring occasionally, until tender (5-10 minutes).  Spread cut-sides of ciabatta with mayonnaise, divide steak among ciabatta, top with tomato, onion and rocket, season to taste and serve with barbecue sauce.

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

Zucchini Pancakes with Blossoms and Basil

1 cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup water

1 egg, beaten

1 cup grated green zucchini, from 1 medium zucchini (about ½ pound)

¼ cup packed fresh basil, very thinly sliced

3 tablespoons canola oil

4 zucchini blossoms

 

Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg and whisk until just combined. Add the zucchini and basil and stir together gently with a spoon.  Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes. While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.  Serve the pancakes piping hot, cut into eight pieces each. Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

Barley with Green Tahini Vinaigrette

1 1/2 cups pearl barley

1 pinch salt

1 medium sized zucchini, finely diced

1/4 cup extra-virgin olive oil

1/4 cup tahini, stirred

1/4 cup white balsamic vinegar

1/2 cup chopped scallions, white and green parts

1 small jalapeño, seeded

1 garlic clove

1/2 cup chopped green olives

2 tbsp chopped drained capers

1/2 cup fresh cilantro leaves

 

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.  Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.

 

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

Baked Heirloom Plum Tomatoes

6 ripe heirloom plum tomatoes

1 cup fine breadcrumbs made from local bread (adjust the herbs depending on the bread type)

1/3 cup finely grated hard aged cheese

1/3 cup of fresh herbs like thyme, rosemary, parsley; whatever you like and have on hand. (basil can burn, so maybe save that for topper as you serve)

1/4-1/2 teaspoon minced garlic or finely chopped shallot

1 T. olive oil

1/4 teaspoon Chardonnay Oak Barrel salt (bread may be salty, so adjust)

1/8 teaspoon fresh ground mixed peppercorns

 

Preheat the oven to 350F. On a baking sheet lined with parchment paper, spread out the bread crumbs and lightly toast them in the oven. This takes less than 5 minutes. Do not brown them, just dry them out a bit. When they come out, mix them with the olive oil, shallots/garlic, herbs and cheese, salt & pepper

Wash and dry each tomato. Slice each tomato lengthwise. You can scoop out a bit of the center seeds and juice if you like. I did to make some room for the topping, but it’s not necessary. Place each half on the baking sheet with the parchment paper. Evenly divide and top each half tomato with the bread crumb mixture. You can drizzle additional olive oil on top of each tomato at this point, or simply watch the baking process so you don’t burn the topping. Bake for about 30 minutes. The longer you bake, the softer the tomatoes will get. I prefer mine firmer for market samples, but you can bake these up to 45 minutes if you closely watch the topping. Riper tomatoes will take less time and be more flavorful.