Tomato jam is the jam! Bet you didn’t see that coming.
I do find that many people are surprised at the idea of a tomato-based jam. This isn’t something to pair with your peanut butter. This is a savory and slightly spicy jam that’s serves as an amazing condiment. I like to pair it with cheese, but it’s also amazing as a spread on savory sandwiches. Think of a grilled cheese with caramelized onions and a thin spread of this amazing concentrated tomato+spice flavor. Or imagine a pulled pork sandwich with a spread of jam. Do we have your attention? This stuff is amazing.
I made today’s dish using zucchini and tomatoes from our farm share. If you’d like to learn more about our farm share, see some examples of what we receive every week, and get a plethora of meal ideas, check out all of our farm share posts from last season. That series is so much fun to put together and will be starting again soon!
This is a recipe that we’ve been
eating devouring since we were kids. I rarely make it myself because I always think of it as being fussy. In reality, it’s not that bad and you’ll be deliciously rewarded!
To me this dish is everything that is mid-summer. You’ll know what I’m talking about if you grew up on the East Coast with a garden that’s bursting with zucchini and tomatoes. It’s a super simple casserole with fried zucchini on the bottom, fresh tomatoes in the middle, and a generous dollop of sour cream and Parmesan on top. Is your mouth watering yet?
I was always put off by having to fry the zucchini, but over the years it’s become second nature. You may have to experiment with your own stovetop, but I know that on mine I can confidently set my temp to medium high, use a cast iron pan, and about two inches of oil, and I’m good to go.
Aside from the recipe’s instructions below, the only tip that I have is to fry a few extra slices of zucchini. Everyone can’t help but snag a slice as they’re passing by, and it’s extra good with a little bit of fresh sour cream.
Zucchini & Tomato Casserole
- 2 medium zucchinis
- 1 large tomato (or 2 medium)
- seasoned bread crumbs
- 2 eggs
- 2 Tbsp water
- sour cream
- Oil for frying
- Make an egg wash by whisking together the eggs and water.
- Slice the zucchini into about 1/2 inch rounds and coat each slice with flour, then the egg wash, and then the bread crumbs.
- Place about one to two inches of oil in a frying pan over medium high heat.
- When the oil is ready, begin frying the zucchini in batches. You only want one layer of zucchini in the pan at a time. Flip the slices periodically as they fry. Once lightly browned on the outside, remove the zucchini from the pan and allow them to dry on a wire rack over a baking sheet.
- Place the zucchini in one or two layers in the bottom of a 9x13 backing dish. Place a layer of sliced tomato on top of the zucchini. Spread a few dollops of sour cream over the tomatoes, and then sprinkle with grated parmesan.
- Place the dish in a 350F oven for about 25 minutes.
So good. I hope you enjoy it too!
Rosemary is our ingredient of the season. Sometimes we drink it, sometimes we spray it and other times we bake with it. Oh, and sometimes we water it too.
Roasted Rosemary Tomatoes are a great addition to any meal! Seriously, they’re the best. The rosemary skewers also make presentation a breeze, which is why I used mine as a cheese plate accompaniment.
Packed full of flavor, but not overpowering, roasted rosemary tomatoes are delicious in couscous, quinoa and lettuce salads. They also make a yummy topping for crackers and melba toast paired with some crumbles of cheese. Roasted rosemary tomatoes are especially delicious in fettuccine alfredo, pasta primavera and margarita pizza or as a dinner side. Enough about how they taste, let’s talk about how roasted rosemary tomatoes are prepared.