Better Nutrition

2 lbs. cherry or grape tomatoes, halved ½ cup red wine vinegar, plus more to taste 2 tsp. kosher salt, plus more to taste ¼ tsp. freshly ground black pepper, plus more to taste ½ cup granulated sugar 3 Tbs. tomato paste 2 Tbs. whole- grain Dijon mustard


Learn more about Chef Nathan Lyon at chefnathan­lyon. com. There, you’ll find new recipes and other cooking c tips, and you can also order a copy of which was named one of the top t 10 cookbooks of 2012 by The beautifull­y photograph­ed recipes in Lyon’s book b are organized into five seasons: spring, summer, autumn, winter ... and chocolate! Makes 1 ½ cups After trying Chef Lyon’s Tomato Mostarda, you may never want ketchup again. “It’s that good,” he says. Put tomatoes, vinegar, salt, pepper, sugar, tomato paste, and mustard in food processor, and pulse until tomatoes are broken down.

Transfer the contents to large saucepan, add bay leaves, and bring liquid to a boil. Reduce heat to medium, and cook, stirring occasional­ly, 30 minutes.

After 30 minutes, begin stirring more frequently until mostarda thickens and very little liquid remains, approximat­ely 15 minutes more.

Remove from heat, and take out bay leaves. Taste, and add more vinegar and/ or salt and pepper, if desired. Mixture should taste bright, sweet, and vibrant, like ketchup.

Allow to cool before serving. Store remainder in the refrigerat­or for up to two weeks.

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