Tag: tomato

Canarian Tomato Jam

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Canarian Recipes:  Mermelada De Tomate 

Canarian Tomato Jam (Mermelada de Tomate) is a traditional, sweet-and-sour condiment from the Canary Islands, commonly paired with cheeses, specifically soft goat cheese or blue cheese.

Ingredients

  • 500 g of tomatoes (after peeling)
  • 250 g of sugar
  • Juice of 1 lemon (optional)
  • Ginger or Cinnamon, to taste, (optional)

Method

  • Peel and chop all the tomatoes.
    Add the chopped tomatoes, sugar and lemon juice to a saucepan.
  • Let it sit for 2 or 3 hours.
  • Then put the pot on low heat and stir constantly.
  • It will take about 45 minutes.
  • Put through a sieve if you want a smooth consistancy.

Serve with

  • Bread
  • Blue Cheese or Goat Cheese
  • Burgers
  • Almost any meat

TIPS

  • If you find it a bit difficult to peel the tomatoes, we recommend that you make a cross at the base, put water to boil and heat them for a few seconds. This way you will have no problems removing the skin.
  • Remove the jam from the heat a few minutes before it reaches the right thickness, as it will become even more compact and consistent as it cools.
  • Check its thickness by dropping a few drops. If they are liquid, it will need more time. If, on the other hand, they fall slowly and clump together, it means that the tomato jam is ready.
  • Sieving (if you don’t like the seeds) is better than blending as the pips can alter the taste.

Easy Stuffed Tomatoes

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A classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture, topped with cheese and drizzled with oil. A quick easy dish that can be made ahead of time.

Ingredients

  • 6 medium, ripe tomatoes
  • 100 grams of breadcrumbs
  • 50 grams of grated cheese, eg cheddar
  • (Cheese alternatives like goat cheese, blue cheese)
  • 1 small onion
  • 2 tbsp butter
  • 3 tablespoons of chopped herbs, optional
  • Creme Fraiche or Sour Cream as needed for cheese mix.
  • Salt and Pepper to taste
  • Oil, Butter
  • Nuts, eg crushed walnuts, to decorate, optional.

With Goat Cheese mixed with a little Cream

Preparation

  1. Wash the tomatoes, cut off a lid and extract the juice and the seeds
  2. Reserve the juice.
  3. Place the cheese, breadcrumbs, chopped herbs and the tomato juice in a bowl. Season to taste.
  4. Sauté the finely chopped onion in the butter, then add it to the other ingredients.
  5. Stuff the tomatoes with the mixture, then sprinkle with grated cheese.
  6. Arrange in a baking dish and dot with butter.
  7. Bake in a pre-heated at 350 °F (180 °C), air fryer 170 °C)  for about 15 minutes give or take, until golden brown.
  8. If using  cheese like goat cheese or blue cheese, add at the end of cooking and heat only slightly to avoid too much melting, or leave at room temperature,

Blue Cheese Stuffed Tomatoes

Replace the grated cheese with a little butter and add a soft blue cheese, mashed, at the end and cook an extra minute (or leave uncooked).

Onion Tortilla with Seasoned Tomatoes

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Canarian Recipes:Tortilla Con Cebolla Y Tomates Aliñados

One of the most iconic dishes, it stands out for its simplicity and flavour. With basic ingredients  this traditional recipe has been passed down through generations

Ingredients:

  • 4–5 medium potatoes
  • 1 large onion
  • 5 eggs
  • Olive oil
  • Salt

Preparation

  1. Peel and slice the potatoes thinly (or dice them).
  2. Cut the onion into fine strips.
  3. In a large frying pan, heat a generous amount of oil, add potatoes, onion.
  4. Cook over medium-low heat for 20–25 minutes, stirring occasionally. The potatoes should be soft, not crunchy.
  5. Drain off the excess oil.
  6. In a bowl, beat the eggs with salt and combine with the potatoes and onion.
  7. Add a little more oil to the frying pan and pour in the mixture.
  8. Cook for a few minutes on each side (depending on whether you prefer it more runny or set), using a plate to help flip it.

Tip: If you like it runny, reduce the cooking time at the end.

Dressed Tomatoes

  • 3–4 ripe tomatoes
  • 1/4 onion (optional)
  • Extra virgin olive oil
  • Salt
  • Vinegar (optional)
  • Oregano or parsley (optional)

Preparation

  1. Wash and slice the tomatoes into rounds or wedges.
  2. Add the onion in fine strips (if using).
  3. Season with salt, olive oil, and a drizzle of vinegar.
  4. Sprinkle with a little oregano or parsley if desired.
  5. Gently mix and let it rest for 5–10 minutes.