Plant-Based Ricotta and Tomato Jam
‘Tis the season for tomatoes, in all their cherry, Roma, beefsteak, grape, vine-ripened, and heirloom glory. It's also the season for chile peppers from Hatch, New Mexico, so why not combine the two in one delicious, sweet, and savory concoction?
Of course, tomatoes are perfect au natural, and a simple sandwich made up of seasonal tomatoes, fresh, crusty bread, plant-based mayo, and a little salt and pepper is my favorite meal of the summer. But for this post and recipe, I decided to go a little rogue, cooking the sweet, juicy orbs along with some savory Hatch chile peppers and cipollini onions. The result is a delightful tomato jam, perfect to top your breakfast toast or late afternoon crostini appetizer. To go very nicely with this jam, I’ve made a creamy, luscious “ricotta” with tofu as a base to spread on that toast or crostini. Topped with tomato jam and a few toasted pine nuts for extra crunch, you’ll experience a unique way to enjoy summer’s tasty tomato treasures.
Tomato Jam
Ingredients
1 package Melissa’s Heavenly Villagio San Marzano Tomatoes, cut into quarters
1 package Baby Heirloom Tomatoes, cut into halves
¾ cup Mild Hatch Chile Pepper, seeded and minced
3 Cipolline Onions, minced
½ cup granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground cloves
½ teaspoon fresh ginger, grated
¼ cup Pine Nuts, toasted for garnish
Preparation
Place the tomatoes, onions, and chile pepper in a large pot. Add in the sugar, vinegar, salt and seasonings. Cook on high heat until the mixture begins to boil.
Reduce the heat to low-medium and continue cooking for about 45 minutes, stirring every 15 minutes or so, until the mixture is reduced.
When the mixture reaches the consistency of jam, turn off the heat and cool to room temperature. Then, place the jam in a sealed container and put it in the refrigerator. (Use as a spread or in place of ketchup on your veggie burger.)
Plant-Based Ricotta
1 package Melissa’s Organic Extra Firm Tofu, drained, blotted, and crumbled
Juice of 1 lemon
3 ½ tablespoons nutritional yeast
1 ¼ tablespoons white miso paste
1 tablespoon extra-virgin olive oil
1 garlic clove
1 ½ teaspoons salt
¾ teaspoon white pepper
Preparation
Place all the ingredients in a food processor. Process until creamy. (Use as a spread or a filling for stuffed pasta shells or lasagna.)
Crostini
1 French or sourdough baguette
Plant-based butter
Preparation
Slice and toast the baguette. Spread each slice with a little bit of plant-based butter. Next, layer on some ricotta, top with tomato jam, and garnish with toasted pine nuts.
