Get ready for a flavor combination you never knew you needed! These Grilled Tomatoes with Apricot Jam are the perfect blend of sweet, savory, and tangy. Ripe, juicy tomatoes are baked until tender, then topped with a whisper of sweet apricot jam and a generous blanket of melty, savory Gouda cheese. It’s an incredibly simple recipe that looks and tastes gourmet, making it perfect for a quick lunch, a sophisticated appetizer, or a delicious side dish that will have everyone asking for the recipe.
Ingredients
• 738g / 6 medium-sized tomatoes, ripe but firm
• 99g / 3.5 oz grated Gouda cheese
• 18g / 3 tsp sugar-free apricot jam
• 14g / 1 tbsp olive oil
• 2g / 2 tsp dried oregano
• 43g / 1.5 oz watercress, for garnishing
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Oven and Tomatoes: Preheat your oven to 350°F (175°C). Slice the tomatoes in half horizontally and arrange them cut-side up on a lightly greased or parchment-lined baking sheet.
2. Add the Jam: Gently spread a thin layer of the apricot jam over the cut surface of each tomato half.
3. Season and Top with Cheese: Sprinkle the dried oregano evenly over the jam-covered tomatoes, followed by a generous topping of the grated Gouda cheese.
4. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tomatoes are tender and the cheese is melted, bubbly, and golden brown.
5. Final Touches: Remove from the oven and let them cool for a minute. Drizzle with olive oil and season with salt and freshly ground black pepper to your liking.
6. Garnish and Serve: Garnish with fresh watercress and serve immediately.
Nutritional Information
• (per serving)
• Calories: 110 kcal
• Protein: 5g
• Fat: 8g
• Carbohydrates: 5g
• Fiber: 1g
• Note: This is an estimate and may vary based on exact used.
Pro Tips
• Cheese Swaps: Don’t have Gouda? This recipe is fantastic with crumbled feta, goat cheese, or even a sharp white cheddar for a different flavor profile.
• Jam Variations: Experiment with other sugar-free jams! Fig jam offers a rich sweetness, while a spicy red pepper jelly can add a delightful kick.
• Serving Suggestions: Serve these tomatoes on top of toasted sourdough for a delicious bruschetta, alongside a simple green salad for a light lunch, or as a side dish for grilled chicken or fish.
• Fresh Herbs: While dried oregano works well, you can elevate the dish by sprinkling fresh basil or thyme over the tomatoes after baking.
FAQ
Q: What kind of tomatoes are best for this recipe
A: For best results, use medium-sized tomatoes that are ripe for maximum flavor but still firm. This helps them hold their shape perfectly while baking in the oven.
Q: Can I use a different cheese instead of Gouda
A: Absolutely! While Gouda provides a wonderful savory flavor, you can easily substitute it. Crumbled feta, goat cheese, or even a sharp white cheddar would also be delicious.
Q: What can I serve with these grilled tomatoes
A: These tomatoes are very versatile. Serve them on toasted sourdough for a unique bruschetta, alongside a simple green salad for a light lunch, or as a sophisticated side dish for grilled chicken or fish.
Q: Can I use a different jam besides apricot
A: Yes, feel free to experiment with other jams. A rich fig jam works well for a sweeter profile, or you could try a spicy red pepper jelly to add a delightful kick to the dish.
