Savory Zucchini Bread & 2 Tomato "Use-Ups"

Last year when I was (as usual) trying to use up bushels of zucchini, I figured I'd try out a savory version.  L was thrilled because it has some of his favorite ingredients and he's not a fan of the typical sweet version.  This bread is chock-full of Mediterranean gems and goes great with tomatoes, another bumper crop of the summer.  I recommend it aside bowl of homemade tomato soup, topped with slow-roasted tomatoes and mozzarella, or slathered with tomato jam.

One thing I would change about this recipe is to scale it up 1 1/2 times because it results in sort of a short stubby loaf.  Next time I make it I will see how that goes and update this recipe with new amounts if it works out well.

Savory Zucchini Bread

2 eggs
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 1/2 cups grated zucchini (I do this in my food processor)
3 or 4 cloves of garlic, chopped (Substituting 10 cloves of roasted garlic would be delicious)
2 roasted red peppers, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes, chopped
1/4 cup parmiggiano reggiano, diced into tiny bits (This way you get little salty bites now and then)


1 1/2 cups all purpose flour
2 Tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Preheat the oven to 350 F.  Grease a 9 x 5 x 3 loaf pan.

Beat together the eggs, oil and vinegar.  Add the zucchini, garlic, peppers, olives, tomatoes and cheese and stir to coat.  Sift flour, seasonings and leavenings into the bowl and stir until all ingredients are well combined.  Pour into the loaf pan and bake for 55-65 minutes.

Let cool in the pan for 10 minutes.  Then run a knife around the edge and invert to remove from the pan. Finish cooling on a wire rack before cutting.

Slow-Roasted Tomatoes

The trick to these tomatoes is roasting them as slowly as possible.  I put them in the oven in the afternoon and take them out the next morning when I wake up.  It's one of those recipes I feel guilty posting because it's barely a recipe.

10-12 Roma tomatoes or other low-moisture tomatoes, washed and split in half
olive oil
salt, pepper and any other desired seasonings

Toss tomatoes with olive oil to coat.  Arrange on a baking sheet, cut sides up.  Season as desired.

Set your oven as low as it will go (mine bottoms out at 170 F).  Stick your tomatoes in there and write yourself a little tomato love note so you don't forget about them.  Roasting time will depend on your oven but will be at least 12 hours.  I usually leave mine in for about 18 hours.  You know they're done when they've shriveled to about half their original size but are still moist inside.  These freeze very well and make an excellent pasta sauce when roughly chopped.

Cherry Tomato Jam

I've seen lots of recipes for this floating around cyberspace and finally had to try it myself.  It is the perfect mix of sweet and savory and goes particularly well with salty breads such as the zucchini bread above or any other cheese flavored bread.  It's also great as a topping for risotto cakes. It's not necessary to skin the tomatoes but it results in a better texture.  This recipe makes about 3 pint size jars.

2.5 lbs of cherry, pear or grape tomatoes (about 3 pints)

1 1/4 cups sugar (brown or white - both work well)
5 tsp balsamic vinegar
3 3/4 Tbsp lemon juice
2 Tbsp italian seasoning
2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
pinch of red pepper flakes

Bring a quart of water to a boil and prepare a large bowl of ice water.  Slash the ends of each tomato quickly with a paring knife.  Plunge the tomatoes, a pint at a time, into the boiling water for about 30 seconds (you should see the skins start to curl up at your incision), then use a slotted spoon to transfer them to the ice bath.  Repeat for other pints.  At this point the skins should slide right off.  Discard the skins and transfer the "meat" to a large saucepan.  Add sugar, vinegar, lemon juice and seasonings and bring to a boil.  Reduce heat to low and simmer for 1 1/2 to 2 hours, or until thick and jammy.

Transfer to pint jars.  This will keep for about 3 weeks in the fridge or 6 months in the freezer (use plastic containers if you plan to freeze it).  It can also be canned in a boiling water canner.  For this method, make sure your canning jars are sterilized and place your lids in a pan of water just below a simmer to soften the adhesive.  Leave 1/2 inch of headspace before placing the lid and making the ring fingertip tight.  Boil enough water to cover the jars by at least one inch, use canning tongs to place jars in the rack and process for 15 minutes (longer at higher altitudes).  If you haven't canned before please don't rely on this explanation alone - visit the national food safety database or the Ball preserving website first and fully educate yourself on how to can safely.

You Got Canned (sort of): Episode 2 - Molly, you're a genius!

If you've managed to grab a copy of Molly Wizenberg's (the face of Orangette) new book "A Homemade Life" or you've been paying attention to anything on Tastespotting lately, then you've probably seen this recipe already. But it is too good to pass up. Who would've known that a grape would taste so interesting pickled? Well...um.. apparently Molly would. You've got to be the next to try this recipe - easy pickles in your fridge - no canning skills necessary (Although it's certainly possible to can these if you so desire).

Of course I have to modify everything - so I subbed some grape juice for some of the vinegar - it was a bit strong for my taste and changed the spices up a little.



Pickled Grapes


1 lb. seedless concord grapes
3/4 cup white wine vinegar
1/4 cup grape juice
1 cup granulated sugar
2 tsp pickling spice
1/2 tsp black peppercorns
1 cinnamon stick
1 star anise pod
1/4 tsp salt

Clean the grapes, then cut the stem end off just a bit, removing the "belly button" to expose some of the flesh to the pickling liquid. Stuff the grapes into a quart sized jar. Heat the remaining ingredients in a saucepan, bringing the mixture to a boil.


Pour the hot mixture down over the grapes. Refrigerate for at least two days - they should keep for at least a few weeks.

You Got Canned: Episode 1 - Everything's Better Pickled

I have a confession to make. I am a canning addict and I've been on a binge. I've tried to blame it on my CSA - they just keep giving me all of this amazing produce - too much amazing produce, and there's no way the two of us could stuff it all in our stomach but I just can't let it go to waste. But to be fair, if I didn't have the fabulous organic pick-up every week I would still be canning up a storm. It's something about the gorgeous jewel boxes of produce stands this time of year, the seductive smooth skins of tomatoes, berries, corn, beets, peaches, peppers, melons, squash, etc, etc in every color of the rainbow. It's too good to last, but it makes you want to preserve its beauty forever.

Plus there's the whole vinegary pickley fantasticness that we've all been in love with since we were kids that stopped dead in our tracks at the site of the big pickle barrel in the country store. Really - what doesn't taste better pickled?


So you'll be hearing a lot about my canning problem in the next few weeks. I've already attacked bread and butter zucchini pickles, peach raspberry jam, slow roasted tomatoes, pickled grapes, and black raspberry lime preserves. Coming up next will be homemade jarred roasted yellow peppers and a corn and tomatillo relish. Who knows where I'll go from there (although the upcoming school year may slow me down a bit).


But now, for my first pickling foray, my favorite pickled classic, the sweet yet sour ruby slices of the humble beet.

Citrusy Pickled Beets-makes 2 pints


6-8 medium to large beets
2/3 cup water
2/3 cup orange muscat vinegar (of course you can substitute white vinegar)
1/2 cup sugar
zest and juice of a lemon
2 sprigs thyme

Prepare a boiling water canner and sterilize 2 pint jars (I do this in the dishwasher on a sterilize cycle). Cover lids with water in a saucepan and bring to a simmer - do not boil!

Scrub beets and put in a pot, covered with water. Boil until almost fork tender. Rinse in cold water until cooled, slipping off the skins. Slice 1/4 inch thick.


Combine remaining ingredients in a saucepan and bring to a boil for 2-3 minutes. Add the beet slices and boil for 10 minutes.


Ladle into sterilized jars and run a small spatula down the insides of the jars to clear any air bubbles. Leave 1/2 inch of head space. Clean the rims and top with lids - process for 25 minutes in a boiling water bath. Remove from the canner and let cool on a kitchen towel overnight. Store for up to a year and enjoy!

Fear Factor - Phobia IV: Conquering Canning

I've been wanting to get my feet wet with the whole canning thing for a long time now. I swore to myself I would do it this summer, and then here I was, first week of school, and no summer bounty stored away in a dark cupboard. And then we went back up north for labor day. And we went to pick blueberries at an apple orchard. And I came home with a bushel of tomato "seconds" (yes I know the logic's a little hard to follow - apples --> blueberries --> tomatoes?). There was absolutely nothing wrong with these tomatoes except they weren't the prettiest jewels on the plant. And they were twelve dollars. This after I was just forced to buy 5 tomatoes for sixteen bucks at Giant for deconstructed tomato sauce because I forgot to visit the farmer's market. So I really had no choice but to take them home. My hands were tied.


Bursting with juice and ruby red, they were wonderful sliced alongside burrata drizzled with balsamic and dressed with a shower of basil confetti. But one simply does not eat an entire bushel of tomatoes before they go bad. What a perfect time to conquer my irrational fear of canning (I'm worried I might kill someone). Tomato sauce is a wonderful way to break into canning, since its high acid content creates an inhospitable environment for those nasty little microbes. It was surprisingly easy, albeit a little time consuming. Now I have visions of jam bursting with fall fruits and jars of homemade pickles.


Use wide mouth jars for this, it will make your life much easier!


Italian Red Gravy (Also known as homemade spaghetti sauce)
Makes 6 quarts.



3 Tbsp butter
3 Tbsp olive oil
2 cups mirepoix (2:1:1 ratio diced onions, carrots and celery)
1 cup diced portobello mushrooms
1 cup Burgundy wine, or other semi-dry red
1/4 cup balsamic vinegar

1/2 bushel tomatoes (about 30)

1 large container of Italian seasoning (about 2/3 cup)
4 bay leaves
2 Tbsp garlic powder
1 Tbsp salt
1/4 cup sugar
1 Tbsp cracked black pepper
1 tsp crushed red pepper

6 cloves of garlic, sliced thin
2 Tbsp concentrated shelf-stable chicken stock (from Trader Joes) - demi-glace would also work
1 4 oz. can roasted garlic tomato paste
1 4 oz. can Italian herb tomato paste

6 Tbsp lemon juice
6 wide mouth canning jars with lids and rings
boiling water canner with rack
silicone coated tongs or canning tongs

In the largest stockpot you own, saute mirepoix and mushrooms in butter and oil until softened and slightly caramelized.
Deglaze with wine and vinegar and cook for 2 minutes over medium heat.

Puree tomatoes in batches in a blender. Strain the juice of seeds and skin in a china hat colander into the pot. Repeat until all tomatoes are used or until pot is full (if you're pot doesn't hold them all you will have to reduce it first, then add more and reduce again). Add seasonings and bring to a boil over medium heat. Reduce by half, stirring occasionally, 2-3 hours.

Add garlic, concentrated stock and tomato paste. Simmer another 40 minutes, or until thick. Cool to room temperature, then refrigerate overnight.

Reheat tomato sauce over medium heat.

Fill the canner with water and place jars (without lids) under water on rack. Bring to a boil. Place lids in a small saucepan, covered with water and bring to a simmer (no more than 180 degrees). Do not boil!

Remove jars from hot water one at a time using tongs to fill them. First, put a Tbsp of lemon juice in each one. Using a ladle and canning funnel (both sterilized in boiling water), fill jars with sauce, leaving 1/2 inch headroom. Use tongs to fetch a warm lid. Center it on top of the jar and press down in the middle of the lid. Cover with a ring and tighten until your encounter resistance (fingertip tight). Do not tighten all the way.

Insert jars onto rack under water. Make sure they are covered by 1-2 inches of water. Bring to a boil. Lid and boil for 35 minutes. Remove jars to a folded kitchen towel and let sit for 2 days. Don't tighten the rings until after this 48 hour period. When you press down on the middle of the lid, it should not pop up and down. If it moves at all you need to reprocess.

Store in a cool, dark place for up to one year. Serve atop chicken parmesan, spaghetti and meatballs, layered into lasagna or in pepperoni rolls.