Tomato Jam

I used to HATE tomatoes as a kid, and it absolutely revolved around taste and texture. Nowadays, I can’t get enough tomatoes, and openly mock those that can’t appreciate a sun-ripened beefy beauty, drizzled with just a little bit of olive oil and flaky sea salt. (I said what I said.)

That being said, I’ve been known to get a little overzealous in my tomato buying, whether it’s at the grocery store or my local greenmarkets. Then…sometimes…they sit in the fridge, sad and a little mushy.

I hate to waste, so I had to think of something to do with them.

Needless to say, this recipe is kind of my JAM.

(Not afraid of a good-bad food pun…)

This is my latest recipe for Yoga By Candace, and I hope you enjoy it as much as I do! It’s got a savory sweetness to it, a little ketchup-y in flavor but this ain’t no Heinz! I eat it by the spoonful because…of course I do. Ha! It also goes great on top of scrambled eggs or swirled into a big bowl of creamy polenta, as shown below.

Hint: Play around with different color tomatoes! Red will yield a gorgeous jam, but I used mostly yellow plus an orange tomato in this particular photographed batch, giving it its gorgeous rusty hue.

Be sure to check out the recipe here. As always, scroll through YBC for some excellent yoga, exercise, and lifestyle pieces.

Tomato Jam
Tomato Jam, served atop creamy polenta.

Cheesy Scrambled Egg & Tomato Sandwich

For the first half of this pandemic, my daily lunch was usually a cheese quesadilla, smothered in salsa and topped with a fried egg. I determined that salsa counts as a serving of vegetables in these trying times.

Now as we’re fully into summer – hello there, July! You snuck up out of nowhere! – I’ve transitioned from that lunch into cheesy scrambled eggs with a side of summer sautéed veggies, such as zucchini, yellow squash, or tomatoes. On those days I need a few extra carbs in my belly, I’ll whip up this adorable little sandwich that is oh – so – satisfying!

Cheesy Scrambled Egg & Tomato Sandwich
Cheesy Scrambled Egg & Tomato Sandwich

Recently, I linked up with the fine folks at NYC Bakery Direct by the Bread Gal Bakery, and NYC-area woman-owned company. Once a wholesale provider to many institutions such as NYU, The Plaza Hotel, and Barclays Center, they are now providing direct – to – customer baked goods! Their simple and slightly sweet brioche buns make a perfect vessel for these savory cheddary eggs, with that thick slice of tomato in the middle providing a juicy bite. (P.S.: Keep an eye out for a full review of the many products I tried from NYC Bakery Direct later next week!)

I have to laugh a little bit at my sudden love of scrambled eggs: I was very adverse to them for, well, roughly the past 30 years. My mom said I used to love them as a kid, but soon became disgusted by them. As with most things with life, adding cheese to them makes them palatable.

(Note – Bread used in this recipe was provided for a paid partnership with NYC Bakery Direct. All opinions are my own!)

Cheesy Scrambled Egg & Tomato Sandwich

Cheesy Scrambled Egg & Tomato Sandwich

Ingredients:

  • 2 eggs
  • 3 ounces cheddar cheese (2 oz. finely shredded [for scrambled eggs), 1 oz. medium shredded [for topping sandwich])
  • Splash of milk (optional, but highly recommended)
  • 1 tablespoon butter (I’ll leave salted or unsalted up to you!)
  • 1 thick slice of tomato
  • Bread of choice (This is great served on a brioche roll, but also excellent on an English muffin!)

Directions:

1.) In a medium-sized bowl, whisk together eggs, 2 oz. of finely shredded cheddar cheese, and splash of milk until evenly combined.

2.) In a large frying pan, slowly melt butter over medium-low heat. Once melted, add scrambled egg mixture. Allow to sit for 30 seconds, untouched. Using a spatula, slowly stir eggs until curds start to form; keep gently stirring eggs until almost cooked through. Remove from heat, as they will continue to cook from the residual pan heat.

3.) Arrange sandwich on bread as follows: 1/2 of the scrambled eggs, layer of tomato, 1/2 scrambled eggs, and top with the remaining 1 oz. of cheese. Enjoy!