Tomato Rosemary Jam Recipe 435

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TOMATO JAM



Tomato Jam image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 1 cup of tomato jam

Number Of Ingredients 0

Steps:

  • Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

ROSEMARY COOKIES WITH TOMATO JAM



Rosemary Cookies with Tomato Jam image

Provided by David Lebovitz

Categories     Cookies     Herb     Dessert     Bake     Picnic     Vegetarian     Rosemary     Summer     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24 cookies

Number Of Ingredients 8

2 cups (280 g) all-purpose flour
1/4 cup (40 g) stone-ground yellow cornmeal or polenta
1/2 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
10 tablespoons (135 g) sugar
2 large egg yolks
1 1/2 tablespoons finely chopped fresh rosemary leaves
Tomato Jam

Steps:

  • In a small bowl, whisk together the flour, cornmeal, and salt.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on medium speed just until smooth. Mix in the egg yolks, then the rosemary. Add the flour mixture and mix until the dough is smooth and holds together.
  • On a lightly floured work surface, divide the dough in half. Shape each half into a log about 6 inches (15 cm) long and 1 3/4 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until chilled and firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Slice the logs into disks 1/4 inch (6 mm) inch thick and place the disks about 1/2 inch (1.5 cm) apart on the prepared baking sheets.
  • Bake, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Let cool completely.
  • Spread a scant 1 1/2 teaspoons of the jam on the underside of half of the cookies. Top the jam with a second cookie, bottom side down, to make sandwiches.
  • Storage:
  • The dough can be frozen for up to 1 month. Once filled, the cookies can be stored in an airtight container for up to 3 days.

TOMATO ROSEMARY JAM RECIPE - (4.3/5)



Tomato Rosemary Jam Recipe - (4.3/5) image

Provided by Lynnw-2

Number Of Ingredients 7

7 pounds tomatoes, cored and chopped
2 shallots, minced
1 cups granulated sugar
1 teaspoons salt
1/4 cup apple cider vinegar
1 lemons, juiced
6 (4 inch) sprigs fresh rosemary

Steps:

  • Prepare your jam jars and have your canner ready. Place the lids in a small pot and bring to a very low simmer. Combine all of the ingredients except the rosemary in a large stockpot and bring to a boil. I have a large Lagostino pot that is perfect for making this jam. Lower the heat until the jam is simmering. Stir often for about 1 hour and then add the rosemary sprigs and continue simmering for about 2 hour more or until the jam is the desired consistency. It should be thick and shiny, looking like jam. Remove the rosemary stems. It is important to keep this jam at a low simmer, and stir often. Do not let it burn. It takes time, be patient! While the jam is hot, fill the jars, wipe the rims and place the lids on the jars. Tighten the caps and place the jars in the canner, making sure the water covers the jars by 1". Cover and process for 15 minutes. I have a T-Fal Pressure Cooker and Canner. This time I just used it with a typical water bath, and didn't use the pressure cooker to can this jam. Carefully remove the jars and cool. Make sure to tighten the screw lids. Test and make sure all jars are sealed. Sealed jars can be stored in a cool dark pantry for up to a year. Unsealed jars should be refrigerated and used quickly.

BAKED TOMATOES WITH ROSEMARY AND GARLIC



Baked Tomatoes With Rosemary and Garlic image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 garlic cloves, each peeled and cut into 8 slivers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons chopped parsley

Steps:

  • Preheat the oven to 450 degrees
  • Cut the tomatoes in half lengthwise.
  • Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams

TOMATO JAM



Tomato Jam image

Provided by Kevin West

Categories     Condiment/Spread     Sauce     Tomato     Vegetarian     Backyard BBQ     Summer     Vegan     Boil     Paprika     Bon Appétit

Yield Makes 1 pint

Number Of Ingredients 7

4 pounds plum tomatoes, peeled, halved crosswise, seeded, chopped
1 1/4 cups sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika
Ingredient info:
Smoked paprika is available at better supermarkets, at specialty foods stores, and from latienda.com

Steps:

  • Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. Ladle into a clean, hot 1-pint jar. Wipe rim, seal, and process in a boiling water bath for 10 minutes.

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