eat make read

I have something kind of embarrassing to admit… You’re probably aware of my picky eater status, but I didn’t even try tomato sauce, as in “spaghetti sauce” until I was well into high school. Sooo embarrassing! The thing that changed my mind was my mom’s tomato sauce. I don’t know where she got the recipe or if she just made it up, but she would mix a jar of tomato sauce, ground beef and then came the secret goodness. She would add a little cinnamon, allspice and a tad bit of sugar. Once I tried that stuff, we had spaghetti with tomato sauce every weekend.

I’m telling you this because when I came across this recipe for cinnamon-spiked tomatoes it reminded me of that sauce and I just couldn’t resist. It sounded like the perfect easy and delicious appetizer. It didn’t disappoint… a few minutes of prep and about five more to cook it and voila! I used some whole wheat crackers that ended up being a little more like cookies, next time I’ll use a more savory base. But they still worked well combined with the tangy goat cheese and the ever so slightly sweet tomato mixture. These are so simple and delicious and beautiful, they’d be great for your next get together.

Cinnamon-Spiked Tomatoes
from the thekitchn

serves 8-10 as an appetizer

1 14.5-ounce can diced tomatoes
1 teaspoon olive oil
1/4 of a medium-sized jalapeño pepper, seeded and minced
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
salt and pepper

1
Drain the tomatoes and put in a medium bowl.
2
Heat the olive oil in a small saucepan on medium heat. Add the jalapeño, season with a pinch of salt, and and sauté for 1 to 2 minutes, allowing the jalapeño to soften and mellow a bit. Add the cinnamon, cook for 30 seconds, and remove from heat.
3
Add the jalapeño and cinnamon mixture to the tomatoes, then add the sugar. Stir to combine, and add more salt and pepper to taste.