For our final official weekend of summer (I know, I know–this post is a bit late), my dad visited and made this Bon Appetit recipe. I had made my own version into something I called Quick Tomato Chive Jam, and it’s so good I have to revisit.
Goodbye, summer. Goodbye, summer tomatoes.
1 bunch thin asparagus, ends trimmed
1 tsp olive oil
kosher salt and black pepper
1 batch quick tomato chive jam
4 hardboiled eggs, quartered
Feta cheese, optional, for garnish
1. Preheat oven to 400 degrees F.
2. Toss asparagus with 1 tsp olive oil, salt and black pepper and arrange on a baking sheet.
3. Roast for about 15 minutes, or until cooked through.
4. Remove asparagus from the oven; plate and top with the tomato chive jam.
5. Scatter eggs and feta, optional, over the asparagus and tomatoes.
Serves 2 as a main dish, or 4-6 as a side or appetizer. Can be enjoyed hot or at room temperature.
Or, with feta:
Inspired by Cherry Tomato Vinaigrette, as featured in June 2013’s Bon Appetit. Instead of being loose like a vinaigrette, I make this tomato dish more like a jam. It is amazing how the tomatoes thicken with a bit of heat and the flavor intensifies to become an addictive condiment.
1 Tbsp extra-virgin olive oil
1 pint cherry tomatoes
juice of 1/2 lemon
3 Tbsp chives, thinly sliced
1. Heat olive oil in a pan over medium heat.
2. Cut half of the tomatoes in half, and leave the rest whole.
3. Add the tomatoes to the pan once the oil is hot and season with salt and black pepper. Stir frequently until soft and broken down, about 5 minutes.
4. Squeeze juice of 1/2 lemon into the pan and cook for 1 minute longer.
5. Remove the pan from the heat and stir in the chives. Adjust seasoning if necessary.