Summer Tomato Jam

Ingredients

  • 1½ pounds Roma tomatoes
  • 1 cup sugar
  • 2 Tbsp lime juice
  • 1 Tbsp ginger, minced
  • ½ tsp salt
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¹/8 tsp ground cloves
  • 1 jalapeno pepper

 

Directions

  1. Core and coarsely chop tomatoes. Stem the jalapeño pepper, remove seeds, and mince.
  2. Combine all ingredients into a medium sauce pan. Bring to a boil over medium heat, stirring frequently.
  3. Reduce to simmer, stir occasionally, for 60-75 minutes, until thick like jam.
  4. Remove from heat to cool. Place in a container with lid and store in refrigerator. Use within a week.

 

Handling & Storage

Look for tomatoes that are bright in color with smooth skin. Ripe tomatoes should give under a little pressure, but do not pick ones that are too soft or have obvious bruising.

Store at room temperature, away from sunlight. Use within a few days of picking.

To prepare, remove green stems before use. Rinse under cold water.
 

Nutritional Information

Calories: 45
Total Fat: 0.1 g
Saturated Fat: 0.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 60 mg
Total Carbohydrates: 11.6 g
Dietary Fiber: 0.5 g
Sugars: 10.9 g
Protein: 0.4 g
 

Serves: 1 tsp; pairs well with meats, cheeses, and fish. Use in place of ketchup.

Summer Peach Salsa

Ingredients

  • 1 pint cherry tomatoes
  • 1 large peach
  • 1 jalapeno pepper
  • 3 Tbsp red onion, chopped
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lime juice
  • 1 Tbsp fresh cilantro, chopped
  • 1 garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp black pepper

 

Directions

  1. In a food processor or blender, chop cherry tomatoes. Put in a large bowl.
  2. Peel and remove pit from peach. Add to food processor or blender and coarsely chop. Add into bowl with chopped tomatoes.
  3. Remove stem and seeds from jalapeno, mince. Add remaining ingredients in to bowl, stir.

 

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.
 

Nutritional Information

Calories: 24
Total Fat: 1.8 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 36 mg
Total Carbohydrates: 2.1 g
Dietary Fiber: 0.5g
Sugars: 1.6 g
Protein: 0.3 g
 

Serves: 16

Lima Bean Summer Salsa

Ingredients

  • 3 cups lima beans
  • 1 cup chopped garden tomatoes
  • ⅓ cup chopped cilantro, stems removed
  • 1 green bell pepper, chopped
  • 4 Tbsp lime juice
  • ⅛ tsp Fresh cracked pepper
  • ⅛ tsp salt

 

Directions

  1. Cook lima beans in boiling water until tender.
  2. Remove from stove immediately, drain, and rinse with cold water to stop them from cooking.
  3. Place lima beans in a bowl in the refrigerator for 15-20 minutes to let cool.
  4. Combine lima beans with tomatoes, cilantro, chopped bell pepper, lime juice, salt, and pepper.
  5. Stir well and serve chilled with tortilla chips.

 

Handling & Storage

Store lima beans in the refrigerator in a tightly closed plastic bag. Lima beans can be frozen out of the pod and cooked without thawing.

If they are not already shucked, remove the lima beans from their pods before making the recipe.

Nutritional Information

Calories: 154
Total Fat: 1.2 g
Saturated Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 87 mg
Total Carbohydrates: 28.4 g
Dietary Fiber: 7.0 g
Sugar: 4.4 g
Protein: 8.8 g
Serves: 4

Cherry Tomato Sauce

Ingredients

  • 3 quarts of cherry tomatoes, halved
  • 4 garlic cloves, peeled
  • 10 large basil leaves
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 2 Tbsp extra virgin olive oil

 

Directions

  1. Preheat oven to 400°F. Line 2 large baking trays with foil. Drizzle with 1½ tablespoons of olive oil.
  2. Cut cherry tomatoes in half, place cut side up on trays in single layer. Place 2 garlic cloves per tray. Coarsely chop basil leaves; sprinkle evenly between trays.
  3. Sprinkle balsamic vinegar, salt, sugar, remaining olive oil on top.
  4. Roast for 20-30 minutes until tomatoes are tender. Remove from oven.
  5. Using a food processor or blender, process roasted tomatoes, garlic, and basil until desired consistency. The sauce is thick.
  6. Use immediately or freeze in zipper bags or plastic containers.

 

Handling & Storage

Look for tomatoes that are bright in color with smooth skin. Ripe tomatoes should give under a little pressure, but do not pick ones that are too soft or have obvious bruising.

Store at room temperature, away from sunlight. Use within a few days of picking.

To prepare, remove green stems before use. Rinse under cold water.
 

Nutritional Information

Calories: 56
Total Fat: 2.7 g
Saturated Fat: 0.4 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 203 mg
Total Carbohydrates: 7.7 g
Dietary Fiber: 2.2 g
Sugars: 5.1 g
Protein: 1.7 g
 

Serves: 12

Lima Bean Hummus

Ingredients

  • 3 cups lima beans, rinsed & drained
  • 2 Tbsp of olive oil
  • 1 ½ Tbsp lime juice
  • 1 clove garlic, minced
  • 2 Tbsp chopped fresh mint

 

Directions

  1. Cook lima beans in saucepan with 1/2 cup water for 6 minutes. Remove from heat, cover, and let stand for 5 minutes.
  2. Rinse under cold water and drain.
  3. Puree cooked lima beans along with olive oil, lime juice and mint in a food
  4. processor until smooth. Pulse for 30 seconds to combine.

 

Handling & Storage

Store lima beans in the refrigerator in a tightly closed plastic bag. Lima beans can be frozen out of the pod and cooked without thawing.

If they are not already shucked, remove the lima beans from their pods before making the recipe.
 

Nutritional Information

Calories: 157
Total Fat: 7 g
Saturated Fat: 1.2 g
Cholesterol: 0 mg
Sodium: 27 mg
Total Carbohydrates: 18.0 g
Dietary Fiber: 6.0 g
Sugar: 1.0 g
Protein: 6.0 g
 

Serves 4