Golden and Red Cherry Tomato Vinaigrette

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Incredibly versatile and refreshing, this zesty dressing is very satisfying.   Try tossing into a pasta, add as a topper for a tasty cheese tartin or on a piece of fresh salmon for a quick and easy weeknight supper.

Golden  and  Red Cherry Tomato Vinaigrette

1 minced shallot

1 tablespoon olive oil

1 pint halved golden and red cherry tomatoes

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (we prefer Zinfandel)

2 tablespoons freshly grated horseradish

salt and pepper to taste

2 tablespoons chopped fresh chives

Directions:

  1. Sweat shallots in olive oil over medium heat for about 5 minutes.
  2. Add tomato halves stirring and crushing for another 5 minutes.
  3. Add red wine vinegar, extra virgin olive oil, salt and pepper.
  4. Refrigerate before serving to let flavors come together.
  5. Bring vinaigrette to room temperature and topped with  fresh chives before serving.

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Modern Day Forager

Tomato Lardon Jam

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This tomato jam pulls triple duty over and over (and over). Spicy, savory, and oh so jammy and if that wasn’t enough we have added lardons. ( a small strip or cube of pork fat) It also can be used as a dip, condiment, or spread and that is just scratching the surface. Try this new staple on burgers, as an addition to a cheese board or to elevate your next grilled cheese.

Tomato Lardon Jam

4 slices thick-cut (as thick as you can find) slices of smoked bacon (we like applewood) very cold or frozen

1 cup diced shallots

1 tablespoon brown sugar

1 teaspoon apple cider vinegar

2 1/2 cups Roma tomatoes, seeded and diced

1/4 teaspoon African Bird Pepper

salt & pepper

Directions:

  1. Pre-heat oven to 375 degrees
  2. Cut bacon into 1/4 inch cubes
  3. Line an edged baking sheet pan and roast bacon cubes until they have crisp outsides.  Remove to paper towels to absorb remainder of fat.
  4. Pour bacon fat into a medium-size skillet over medium heat, sweat shallots, about 2-3 minutes.
  5. Add brown sugar and apple cider vinegar, mix together.
  6. Add tomatoes and reduce for 10-15 minutes until mixture becomes thick.  Add the African Bird Pepper.
  7. Add bacon to pan, stir in salt to taste.
  8. Texture should be spreadable not runny.
  9. Cool then store in airtight container in fridge. (We like WECK jars)

The jam should keep under refrigeration for up to a week.  We like to warm before serving.

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