In September you can already feel it clearly: autumn is approaching. Now it's time to harvest everything that will ripen in the next few weeks. Tomatoes in particular are now in peak season. Our recipe ideas prove that the red fruits can do much more than salad and sauce.
Which tomato recipes for unusual dishes are there?
Try these two original tomato recipes: tomato jam made from fully ripe tomatoes, preserving sugar, vanilla pod and lemon juice or green tomato chutney with ginger, pear, raisins, brown sugar and balsamic vinegar. Both ideas are ideal as a delicious change in everyday life.
Tomato jam
Whether with whole grain bread or cheese: jam made from tomatoes, which you may have already tried on vacation around the Mediterranean. All varieties that do not have too many seeds and firm flesh, such as Roma tomatoes or oxheart tomatoes, are ideal for this recipe. If you like it aromatic, you can optionally season the jam with chili, basil or herbs from Provence.
Ingredients
- 1, 5 kg fully ripe tomatoes
- 500 g preserving sugar 2:1
- Piece of 1 vanilla bean
- Juice of 1 lemon
Preparation
- Bring water to the boil in a pot.
- Pour in the tomatoes little by little with a ladle and let them steep for a minute.
- Take the fruit out and let it cool down a bit.
- Skin the tomatoes, halve them, remove the stalk and seeds.
- Dice the pulp or, if you want a very fine consistency, puree it.
- Mix the tomatoes with preserving sugar, scraped vanilla pulp and lemon juice in a large pot.
- Put the lid on and let it steep for about an hour.
- Stir again and bring to the boil.
- Cook for a few minutes while stirring until the mixture begins to gel.
- Do a gel test.
- Pour the finished jam into well-rinsed jars while it is boiling hot. Close and turn upside down for ten minutes. Turn over and let cool.
Green tomato chutney with ginger
Unfortunately, not all tomatoes reach ripeness. We think the still green fruits are too good to end up in the compost heap. They can be used to make an exotic and extremely aromatic chutney that goes wonderfully with grilled dishes.
Ingredients
- 500 g green tomatoes
- 1 large, fully ripe pear
- 1 onion
- 2 – 3 garlic cloves
- 3 cm ginger
- 125 g raisins
- 125 g brown sugar
- 150 ml light balsamic vinegar
- 1 tbsp s alt
- Juice of half a lemon
Preparation
- Peel the pear, remove the core and dice.
- Peel and finely chop the garlic, onion and ginger too.
- Put in a pot with the vinegar and lemon juice and simmer gently for ten minutes.
- Peel the tomatoes (with a vegetable peeler) and cut out the stalk.
- Cut into small cubes.
- Halve the raisins.
- Add tomatoes, raisins, sugar and s alt to the ingredients in the pot and mix.
- Cook at medium temperature for about 40 minutes until the mixture has a thick consistency.
- Bring to a rolling boil and pour into well-rinsed glasses. Close immediately.
Tip
Tomatoes that are not quite ripe taste very good breaded as a side dish with steak. First coat the tomato slices in flour, then in beaten egg and finally in breadcrumbs, which you have mixed with a little s alt and cayenne pepper.
