Tomato Tummies: One simple solution, two simple ways.

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It is of my utmost focus to fulfill as much of a wasteless kitchen as I possibly can! I manage my scraps with great intent (the execution is not always flawless…) – but the intent does radiate compassion! Do you remember me telling you to save those tomato insides? I meant it! After all, how would we be able to share this lovely option of breakfast or appetizer?

A quick note: I am virtually undecided on how I should call out the insides of our dear tomatoes. Is there a right way? Must I be politically correct? Is there a down-right wrong way? (Is there a community out there – if so, find me?). So my referencing may assume a somewhat chaotic state. Tell me what you think sounds the best if you stop by and have time.

On that very quick note, I present you with tomato guts!

Or tomato bellies!

Or tomato tummies?

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What I have here is a very simple and delicious solution to maximize the life of the tomato. Since I so lovingly gutted the tomatoes for my stuffed tomato recipe, here I will be using their insides for a more sincere application (than being gutted again). Whilst the recipe I want to share is based around the amount of tomato belly I was left with from my previous recipe, it is easily modified to fit your amount of tomato. I like to think of it as one simple solution, two simple ways.

And the result? Quite a lovely breakfast!

In this recipe we simply take the tomatoes and simmer them with a combination of white wine vinegar, sugar, and spice. In as little as twenty minutes (initial amount dependent), you are left with a thick tomato jam of sorts to entice you out of bed.

The applications are endless, but I must recommend eggs and toast as favorite choices!

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You may notice the seeds? Personal preference – I like them! They are easily strained if one so chooses.

The jam is sweet and savory and a splendid option to begin maybe a nice weekend morning.

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I’m not including recipes for the eggs or toast, though I do beg that you are familiar with the two! I prepared the eggs scrambled and the toast is a Mediterranean Olive bread (stick around with me through the winter!) and herbed goat cheese.

I hope you are smiling as much as I am! Also, I hope you are at least somewhat inspired of the possibility of using a fruit to its fullest extent! I would like to mention that if you are not in a tomato tummy situation that halved cherry tomatoes will produce just as lovely results.

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Happy summer breakfast!

Tomato Tummies: One simple solution, two simple ways.
 
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Tomato jam is the perfect way to indulge in a summer breakfast! Here I've used leftover tomato guts, but other tomatoes will do just as well!
Author:
Recipe type: Breakfast; Brunch
Serves: 1 cup
Ingredients
  • ½ lb tomato guts
  • 1 tbl sugar
  • 1 tbl white wine vinegar
  • 1 tsp freshly chopped tarragon
Instructions
  1. In a medium saucepan over medium-high heat bring the sugar, vinegar, and a little water to a boil.
  2. Simmer until mixture is slightly thickened/sugar has dissolved.
  3. Add tomato (tummies!) and simmer until mixture has thickened - 20 minutes for this small amount.
  4. When thickened stir in the tarragon and enjoy!
Notes
This recipe covers a small, small amount of tomato (I used my leftovers from the stuffed tomatoes) - but it may be easily scaled to accompany many tomato tummies (or even cherries!). I suggest going lighter on the sugar than what your intuition begs of you - it could be just me but it always seems like it could end up a little less sweet (couldn't we all?!)

It's also ok if you prefer no seeds in your tomato. Before adding them to the pot just mesh the tomatoes through a fine strainer.

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