Summer = Greg’s (my husband) garden-fresh tomatoes! In honor of my husband’s dedication to growing and nurturing these little and not so little gems, I’m rounding up our favorite tomato recipes that I’ve been making this summer. This year is our 2nd annual “Tomato Palooza” and we’re not letting Covid-19 stop this festive outdoor family tradition! Here’s a peek at some of the recipes that made an appearance at this year’s celebration.
Tomato Spice Cake with Cream Cheese Frosting
2 2/3 cups tomato puree (2# tomatoes) plus 2 tablespoons for the frosting
2 cups sugar
1/4 cup molasses
1 cup canola oil
4 cups whole wheat pastry flour
2 teaspoons baking soda
1 1/2 teaspoon salt
2 1/2 teaspoons cinnamon
2 teaspoons nutmeg
1 1/2 teaspoon ginger
2 packages Neufchatel cream cheese, softened
16 ounces (1#) powdered sugar
2 tablespoons tomato puree
- Spray a 9×13 baking dish with cooking spray. Set oven to 350 degrees.
- In a large bowl, beat eggs, sugar, and molasses. Add oil and beat until smooth.
- In a medium bowl, whisk dry ingredients. Add egg mixture to dry ingredients.
- Gradually fold in 2 2/3 cups tomato puree.
- Pour into prepared baking dish. Bake 40-45 minutes or until the center of cake is done.
- Cool the cake before frosting.
- Add softened cream cheese to a food processor. Process until smooth.
- Add powdered sugar and tomato puree. Process until mixture is smooth and creamy.
- When the cake has cooled, frost the cake with icing. Store cake in the refrigerator.
Savory Tomato Muffins with Spicy Tomato Jam
1 cup low fat cottage cheese
1/2 cup Parmesan cheese
4 large eggs, beaten
1/2 cup tomato puree
1 1/3 cups flour (you can use 1/2 whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chopped basil
Set oven to 370 degrees. Spray 12 muffins cups with cooking spray. In a large bowl, mix cottage cheese, Parmesan cheese, eggs, and tomato puree. In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix lightly. Fold in basil until combined. Divide batter into prepared muffin cups. Bake for 25-30 minutes.
Spicy Tomato Jam
3# chopped tomatoes (about 4 cups)
1 cup sugar
4 tablespoons lemon or lime juice
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 1/2 teaspoon salt
1-2 Jalapeno peppers, seeds and ribs removed, minced
Add all ingredients to a Dutch oven. Simmer on medium-low heat, stirring occasionally, for 1 1/2- 2 hours or until the mixture becomes thickened and jammy.
Store in a glass container in the refrigerator for 1-2 weeks.
Try a deconstructed Caprese by mixing chopped tomatoes, cubed mozzarella cheese, and thinly chopped basil in a large bowl. Drizzle with extra virgin olive oil, aged balsamic vinegar and a sprinkle of salt.