Tomato Jam

I first had tomato jam at FIVE restaurant in Berkeley this summer. It was served in a dollop on top of goat cheese orzo “mac and cheese” with morel mushrooms. It added a sweet flavor that balanced perfectly with the cheese. Because I was inspired during the summer, I was able to make the jam with great seasonal tomatoes from my parents' garden. The second time I had tomato jam was recently at Umbuntu in Napa. It was served as a jelly doughnut along with burrata cheese. Again, it was so delicious I had to make it again. 

Tomatoes contain large amounts of vitamin C and provide good amounts of vitamin A, potassium and iron. They are well known for containing lycopene, a compound which acts as an antioxidant. Studies have shown that lycopene reduces the risk of developing most cancers, such as prostate, stomach, lung, breast and endometrial cancer. Lycopene is also great for healthy eyes and improving cardiovascular health. Please note that tomatoes are a member of the nightshade family (which includes potatoes and peppers) and may cause aches and pains in some people.

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INGREDIENTS

• 1 lb tomatoes, roughly cut
• 1/3 cup maple syrup
• 1 tablespoon fresh thyme, finely minced
• 1 cinnamon stick
• 2 teaspoons Balsamic Vinegar
• 5 teaspoons fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

DIRECTIONS

Combine all ingredients in a saucepan and simmer over medium-low heat. Keep at a simmer for about an hour, occasionally stirring gently, until the mixture thickens to a jam-like consistency. Put tomato jam into sterilized jars (you can find instructions for sterilizing jars at this post). This jam will store in the fridge for a couple weeks.

Here I had the jam on gluten-free sandwich bread from Mariposa Bakery and topped it with Tickler cheddar. Let me know how you think you will enjoy it!

Farro Minestrone Soup

After a few weeks without internet (or a kitchen), I am so happy to post another favorite recipe. I just moved and am beyond excited! And sweetening the whole experience is my beautiful new kitchen! The first recipe I made when I moved in was Farro Minestrone Soup. After moving, we needed something comforting and nourishing to feed our aching selves. I have always loved to make minestrone. I replaced the pasta with farro a few years ago, once I heard that it was low in gluten and good for those with wheat sensitivities (please substitute the farro in this recipe with another grain if you have Celiac Disease).

While researching farro, I found that it is the original grain from which all others derive! Wow. It has fed the Mediterranean and Near Eastern populations for thousands of years. Farro should be soaked to optimize digestion and it lends a wonderful chewy, firm texture to this soup. Farro has its outer bran and germ layers intact, which are full of nutrients such as folate, vitamin E, potassium and fiber. I add a parmesan rind to this soup during cooking. It thickens it in a lovely way and imparts a rich, nutty texture. I keep leftover parmesan rinds in the freezer and simply pop them in soup when needed.

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INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
• 1 tablespoon garlic, minced
• 1 cup farro
• 1 cup cooked white beans
• 2 cups chopped tomatoes
• 6 cups chicken stock, vegetable stock or water
• parmesan cheese rind
• 1/2 cup chopped fresh parsley
• 1 bay leaf
• 3 thyme sprigs
• freshly grated parmesan cheese
• sea salt and black pepper to taste

DIRECTIONS

Soak farro in water for two hours. Drain farro and rinse.

Heat oil in a large stockpot over medium heat. Add the onion, celery, carrots and some salt and pepper. Cook until the onion is softened, 5 to 10 minutes. Add garlic, and cook until fragrant.

Add farro, tomatoes, bay leaf, thyme sprigs, parmesan rind and stock/water and stir to combine. Bring to a boil, then adjust heat to a steady simmer. Cook for about an hour , stirring periodically. If the soup is too thick from the farro absorbing the liquid, add more stock or a little water. Add white beans and cook 15 minutes more. Stir in parsley and then cook another 5 minutes. Remove bay leaf  and thyme and add sea salt and pepper to taste. Serve warm with lots of parmesan, a sprinkle of parsley and a drizzle of good quality olive oil.

I think this soup is much better the next day as the flavors continue to meld overnight. However, when storing the soup the farro will continue to absorb the liquid it's in. Be prepared to add some water or stock to thin it out when re-heating. Enjoy!