Jams & Jellies, Preserving

Balsamic Tomato Jam with Fresh Basil

Balsamic Tomato Jam with Basil

Quite pleased with my first batch of spicy tomato jam (I’m convinced I could have made another jar if I didn’t sample it so much), I still had about 4 pounds of tomatoes left over from my two bushel canning projects and craving for more. What I wasn’t up for was the 5 hour cooking, babysitting, tomato splattering all over my stove again. I was convinced there had to be some shortcut. Lots of people make tomato jam. Busy people. Sane people who don’t work all day then stay up canning until 2am (a fact I will not confirm or deny). So what was the secret?

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Recipes, Snacks & Condiments

Purple Pesto Anyone?

Purple basil. It looks more like something that belongs in a rustic floral arrangement than in food. I received a bunch in my Tribeca CSA share this week and wasn’t really sure what to make of it. I also had a sinus infection this week (I know, only me in the middle of summer…) so I wasn’t really able to smell/taste it. Based on a quick Google search, I found it was a bit milder than regular basil with a hint of licorice. To be completely honest, the sinus infection was wearing me down and I felt a bit lazy. My go to recipe for extra basil is pesto. I couldn’t think of any reason not to do the same with purple basil. I decided to go with a sun dried tomato pesto. Purple, red–how could it not look (and taste!) stunning?

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Main Dishes, Pork, Recipes

Bruschetta Pork Cutlets

What do you do with extra tomatoes and basil? Make Bruschetta of course! Then it only becomes a matter of how you’re going to finish off all that Bruschetta…

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