If you get lucky this season and have too many tomatoes to use up in regular recipes, try and of these unique options!
Recipe for Tomato Jam
TOMATO JAM RECIPE
- 1 ½pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
- *½ cup sugar *
- *original recipe calls for 1 cup but all the comments say less sugar, more lime and maybe a bit more hot pepper depending on your taste.
- 2tablespoons freshly squeezed lime juice More is better.
- 1tablespoon fresh grated or minced ginger
- 1teaspoon ground cumin
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground cloves
- 1teaspoon salt
- 1jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
- Evelyn’s nutritional information: All jams and jellies are loaded with calories but go ahead and enjoy, You can cut out that glass of wine instead.
PREPARATION Combine all ingredients in a heavy medium saucepan, One comment suggested using an electric frying pan if you have one. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
- Makes: 8 servings
- Hands On 35 mins
- Total Time 2 hrs
Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that’s ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great cold if you have any!
1/2 cup cold unsalted butter, cubed. 1 1/2 cups all-purpose flour. 1/3 cup shredded Parmesan cheese. 1 teaspoon cracked black pepper. 4 -6 tablespoons cold water.
- 4 large heirloom tomatoes, cored (about 2 pounds)1 teaspoon kosher salt, 3 tablespoons fine dry bread crumbs, 1/2cup thinly sliced shallot.2 teaspoons fresh thyme leaves ,4 -6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled ,1 egg, lightly beaten, 1 tablespoon water,Fresh basil leaves
- In a large bowl cut butter into flour with a pastry blender until pieces are pea-size*. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
- Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
- Preheat oven to 375 degrees . On a lightly floured surface, roll dough to a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold in half to transfer to a large baking sheet lined with parchment paper; unfold.
- Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry.
- Bake for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if leaves are large) and cut into wedges.