What to do with all of those tomatoes? Try this recipe for tomato mostarda

Tomatoes on the vine

Tabea / Pixabay

If you’re like us, you’re always shocked at how many tomatoes you managed to grow in your little backyard garden. We only put in a few plants. Big Boys, cherry tomatoes, and tiny oh so sweet blueberry tomatoes.

Blueberry tomatoes

Blueberry tomatoes

Our blueberry tomatoes aren’t ready for picking yet. When they are, we’ll be eating them right off the vine.

But what about all the tomatoes you don’t manage to eat as soon as they’re picked? If you’re looking for some inspiration, I found a recipe for you on Fruits & Veggies — More Matters. When you have a minute or two, you should check out the website. It has tons of useful information and healthy recipes.

And speaking of healthy, yes, tomatoes are loaded with nutrients. Lots of vitamin C and A, for instance. You can learn more about the health benefits of tomatoes (and find some recipes) in this guest post from registered dietitian Jenny Babino and the Maine Academy of Nutrition and Dietetics: Tomato. Tomahto. Either way, they offer more than sweet succulence.

Now, let’s take a look at this recipe for Tomato Mostarda. It comes from Andrew Dole, an everyday chef at Fruits & Veggies — More Matters.

Andrew says “Tomato Mostarda takes advantage of ripe summer tomatoes by turning them into a flavor-packed topping for burgers and grilled vegetables. Don’t want meat? Swap out the burger with a grilled portabella mushroom or slices of grilled eggplant. You can’t go wrong with either.”

Dish of sauce

Source: Andrew Dole, Fruits & Veggies — More Matters

Tomato Mostarda 

20 Servings

Ingredients

3 TBS tomato paste
2 pounds tomatoes, Roma/plum
1/3 cup red wine vinegar
2 tsp coarse kosher salt
1/4 tsp black pepper
1/3 cup granulated sugar
2 TBS whole grain mustard
3 bay leaves, dried

Instructions

  1. Place all but bay leaves into food processor or blender.
  2. Pulse until tomatoes are a thick purée.
  3. Transfer tomato mixture into a sauce pan. Add bay leaves.
  4. Simmer on low, stirring frequently until mostarda reaches a thick BBQ/ketchup sauce consistency,
  5. When consistency is achieved start tasting. If the mostarda is flat in flavor (not vibrant) stir in small amounts of red wine vinegar until flavor intensifies.
  6. Refrigerate in a tightly covered container for several weeks.
Dish of tomato mostarda

Source: Andrew Dole, Fruits & Veggies — More Matters

Put a dollop or two of Tomato Mostarda on whatever you happen to be grilling and enjoy! What do you do with all the tomatoes growing in your garden?

Diane Atwood

About Diane Atwood

For more than 20 years, Diane was the health reporter on WCSH 6. Before that, a radiation therapist at Maine Medical Center and after, Manager of Marketing/PR at Mercy Hospital. Now she writes the award-winning blog Catching Health with Diane Atwood.