Three recipes that scream late-summer and early-fall yummy.
It’s tomato season. Let’s get creative and celebrate these anti-inflammatory beauties. Lean into the Mediterranean diet — it’s so simple, delicious and good for us. Gather up the end-of-season farmers market bounty and savor these three tomato recipes.
Modified from Mark Bittman
A little bit fancy as part of an appetizer mezze plate, and yet perfect pizazz for a weeknight dinner.
1½ pounds ripe tomatoes (Roma are best), cored and coarsely chopped
¼ cup maple syrup
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Combine all ingredients in a medium saucepan, bring to a boil over medium heat, stirring often. Reduce heat to a slight simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour. Taste and adjust seasoning, then cool slightly.
Puttanesca Chickpea-Tomato Salad
Modified from Ali Slagle
A bright easy weeknight side dish or veggie main. LOVE these flavors together, every time.
1½ pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups chickpeas OR white beans (about two 15-ounce cans)
½ cup coarsely chopped parsley
½ cup chopped basil
2 scallions, chopped
¼ cup extra-virgin olive oil
¼ cup kalamata olives, torn in half and pitted
3 tbsp drained capers
½ cup chopped artichokes
1 tbsp lemon juice, plus more to taste
1 small garlic clove, finely grated
Salt and pepper to taste
In a large bowl, stir together all ingredients. Add salt and pepper to taste. Rest for 20 minutes. Before serving, check if more salt or lemon are needed for balanced flavor. Serve cold or at room temperature.
Tomato, Squash and Eggplant Gratin
Modified from Martha Rose Shulman, NY Times
All of the flavors meld into one, creating a beautiful bounty of intense layered flavor that’s even better the next day.
2 pounds ripe, firm Roma tomatoes, thinly sliced
1 red onion, thinly sliced
½ to ¾ pound zucchini, preferably mixed green and yellow, thinly sliced
1 long thin eggplant, (use the big round eggplant, cut in quarters, if necessary), thinly sliced
Salt and freshly ground pepper to taste
¼ cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs (or 1 tsp dried)
2 teaspoon fresh thyme leaves, plus a few sprigs (or 1 tsp dried)
Preheat oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish. Combine vegetables in a large bowl and season with salt and pepper. Add olive oil, chopped rosemary and thyme leaves and toss gently. Place the veggies in this order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato slice, etc.
Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all the rounds slanting slightly to one side.
Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil. Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Hi! I’m Robin, the founder of Healthy Nest Nutrition. I am a board-certified holistic nutritionist in Denver, Colorado. My passion is helping people find the right diet for their bodies and then showing them how to make healthy nutrition doable and delicious!