Nava's Recipes

SPICED TOMATO AND PEACH RELISH Makes: about 2 cups
Serve this piquant relish with Indian-style curries. It resembles a chutney, but unlike chutney, does not have to be aged in sterilized jars before use.

1 tablespoon light olive oil
1 medium onion, finely chopped
1 tablespoon pure maple syrup
1 pound very ripe, juicy tomatoes, finely chopped
2 to 3 sweet peaches, preferably organic, pitted and diced
1/4 cup raisins or currants
1 teaspoon grated fresh ginger, or more to taste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper or red pepper flakes, more or less to taste

1. Heat the oil in a large saucepan. Add the onion and sauté until translucent. Add the remaining ingredients and bring to a simmer.

2. Cook over low heat, covered, for 10 to 15 minutes, stirring occasionally. the tomatoes and peaches should be tender but not overdone. Taste to correct seasonings, then simmer over very low heat for another 5 minutes, uncovered. Allow to cool to room temperature and serve.

 

MEDITERRANEAN BAKED TOMATOES Serves: 6
Here’s a great way to use late summer’s bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, plus a touch of pungent black olives, this recipe can easily double if you have a surplus of tomatoes.

6 medium-large ripe, firm tomatoes
2 large slices whole-grain bread
6 to 8 cured black olives, pitted and minced
3 to 4 basil leaves, minced
1 tablespoon fresh oregano leaves, or 1/2 teaspoon dried
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1 clove garlic, minced, optional
2 tablespoons olive oil
Salt and freshly ground pepper to taste

1. Preheat the oven to 375 degrees.

2. Cut the tomatoes in half. Scoop out just the seedy pulp, and reserve it for another use. Arrange the tomatoes in a shallow 8- or 9-inch square baking dish.

3. Process the bread in a food processor until reduced to fine crumbs. Combine the crumbs in a mixing bowl with olives, herbs, and optional garlic. Sprinkle in the olive oil to coat the mixture evenly, then stir together. Season gently with salt and pepper, then divide the crumb mixture evenly among the tomato halves. Bake for 15 minutes, or until the tomatoes are tender but still retain their shape. Serve warm.

Used with permission. Copyright 2002 Nava Atlas.