The tomatoes just keep on coming.

And that’s simply okay with me.

It seems the tomato crop in this neck of the woods is always awfully late.

Better late than never, I say.

And, reduced into a spicy jam, these ta-maters made my heart smile…and my eyes water too.

Oh, with creamy herbed vegan “ricotta” cheese we were in heaven.

Cumin Cayenne Tomato Jam

1 lb. garden fresh tomatoes, chopped
3 Tbs. red wine vinegar
2 Tbs. Tangerine Olive Oil
1/2 tsp. toasted cumin seeds
1/4 tsp. cayenne pepper
1/4 tsp. Meyer Lemon Salt

In a medium sauce pot, heat tomatoes over medium heat. Once they begin to boil and bubble, begin to compress and break the chunks down with the back of a wooden spoon. As the tomatoes reduce, add the remaining ingredients (being sure to toast the cumin first). Continue to cook over low heat until the jam is reduced by at least half.

Serve over Fresh Herb Ricotta

Fresh Herb “Ricotta”

1 cup raw cashews, soaked in hot water 2-3 hours
juice of 1 lemon
1/8 tsp. sea salt
2 Tbs. fresh lemon thyme

Drain the soaked cashews and transfer to a high speed blender. Combine lemon juice and salt with the cashews and puree until smooth and still very thick. Fold in fresh lemon thyme.