Modified from Mark Bittman
Somewhat bit fancy as a part of an appetizer mezze plate, and but good pizazz for a weeknight dinner.
1½ kilos ripe tomatoes (Roma are finest), cored and coarsely chopped
¼ cup maple syrup
2 tablespoons freshly squeezed lime juice
1 tablespoon contemporary grated or minced ginger
1 teaspoon floor cumin
¼ teaspoon floor cinnamon
⅛ teaspoon floor cloves
1 teaspoon salt
1 jalapeño or different peppers, stemmed, seeded and minced, or crimson pepper flakes or cayenne to style
Mix all elements in a medium saucepan, carry to a boil over medium warmth, stirring usually. Scale back warmth to a slight simmer, stirring often, till combination has consistency of thick jam, about 1 hour. Style and regulate seasoning, then cool barely.
Puttanesca Chickpea-Tomato Salad
Modified from Ali Slagle
A vibrant straightforward weeknight facet dish or veggie major. LOVE these flavors collectively, each time.
1½ kilos ripe tomatoes of any dimension, lower into 1- or 2-bite items
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 extra to style
1 small garlic clove, finely grated
Salt and pepper to style
In a big bowl, stir collectively all elements. Add salt and pepper to style. Relaxation for 20 minutes. Earlier than serving, verify if extra salt or lemon are wanted for balanced taste. Serve chilly or at room temperature.
Tomato, Squash and Eggplant Gratin
Modified from Martha Rose Shulman, NY Instances
The entire flavors meld into one, creating an attractive bounty of intense layered taste that’s even higher the following day.
2 kilos ripe, agency Roma tomatoes, thinly sliced
1 crimson onion, thinly sliced
½ to ¾ pound zucchini, ideally blended inexperienced and yellow, thinly sliced
1 lengthy skinny eggplant, (use the massive spherical eggplant, lower in quarters, if needed), thinly sliced
Salt and freshly floor pepper to style
¼ cup further virgin olive oil
2 teaspoons chopped contemporary rosemary, plus just a few sprigs (or 1 tsp dried)
2 teaspoon contemporary thyme leaves, plus just a few sprigs (or 1 tsp dried)
Preheat oven to 375 levels. Oil a 2-quart rectangular or oval baking dish. Mix greens in a big bowl and season with salt and pepper. Add olive oil, chopped rosemary and thyme leaves and toss gently. Place the veggies on this order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato slice, and so forth.
Every slice of eggplant ought to have a tomato slice on both facet. The greens shouldn’t be mendacity flat; they need to be organized within the dish as if you happen to had stacked them, then lay the entire stack within the dish, all of the rounds slanting barely to at least one facet.
Insert the herb sprigs into the dish. Pour any juice left within the bowl on prime. Cowl tightly with foil. Place within the oven and bake 1 hour. Take away the foil and proceed to bake for an additional half-hour, till the greens are completely tender and evenly coloured on the perimeters.