Tomato Tart with Fresh Mozzarella and Anchovies

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Full disclosure: I love anchovies. And most stinky fish, to be honest. But I really like anchovies. Anyway, I’ve been getting a ton of tomatoes from my CSA and I took to the Times to figure out what to do with them. Yay, fresh tomatoes!!! Please don’t go away. Get the Times version here.

Ingredients:

  • 2 cups/250 grams all-purpose flour
  • ½ teaspoon salt, plus more for seasoning tomatoes
  • ¼ cup extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
  • 1 egg, beaten
  • 1 large garlic clove, grated
  • 1 cup thinly sliced onion
  • 2 large tomatoes, sliced 1/4-inch thick and blotted
  • Ground black pepper
  • ½ pound fresh mozzarella, thinly sliced
  • A few capers, optional
  • 8 anchovy fillets, rinsed and patted dry

Preparation:

  1. Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
  2. Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
  3. Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
  4. Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

 

Tomato Jam

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So, tomato jam? Everyone needs this. It’s. It’s. I just don’t know how I’ve never done this before. It’s. Worth making. I got the inspiration from NY Times Cooking as I was looking around for ideas for all my CSA tomatoes. I already have more sauce than I can store, so…make this! You can find the original, mostly unchanged recipe here. There are some changes though, that I think make it better. Of course it’s all subjective. Make it towards your own tastes…if you like things really, really sweet, go with the original suggestion of 1 full cup of sugar! Of course, as they say, you can always add more but you can’t take it out. A half a cup was more than sweet enough for me, and also sweet enough to enhance the flavor of the 2 habaneros I added as well. Keep in mind this recipe has no pectin or preservatives, it’s really intended to be eaten soon. I seriously don’t think you’ll have any problem with that. Tip: it went PERFECTLY with crackers/baguette and a slice of cheese.

Ingredients:

  • 1 ½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or mincedginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • 2 habaneros, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (the sweet/spicy thing really works in this jam, so I’d say go for it unless you really hate spicy).

Preparation:

  1. Combine all ingredients in a heavy medium saucepan
  2. Bring to a boil over medium heat, stirring often.
  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.