1/2 tablespoons of jam on each slice. Distribute the
Caramelized Onion-Tomato Jam:
In a high-sided
Dab the scallops with the Tomato Jam and serve at once.
For the Sun-dried Tomato Jam: Place a medium saucepan over
For the tomato jam:
Combine the tomatoes, sugar,
eated through. Serve with lettuce, tomato, sour cream and olives if
aramelized.
Add the tomatoes, tomato puree, and fish sauce. Turn
over with a few overlapping tomato slices, drizzle with olive oil
omatoes. For every 3kg of tomato flesh, you'll need 1
Cream butter and gradually add sugar.
Cream together until light and fluffy.
Add eggs.
Sift flour before measuring.
Add spices and salt.
Dissolve soda in buttermilk.
Add buttermilk mixture and flour mixture, beating after each addition.
Lightly dredge the raisins and pecans with extra flour and add to batter. Add jam and stir.
Pour batter into 2 greased and wax paper lined 9-inch cake pans.
Bake at 325\u00b0 until toothpick comes out clean. Frost with caramel icing.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
1/2 of the COOLED tomato jam and marinate for 30 minutes
add lemon juice, cilantro and tomato juice stirring to blend.
oo much liquid, transfer the jam to a sieve and drain
put back the meat. Mix tomato jam and wine together and pour
ish of Mango ketchup or Tomato jam. Enjoy!
Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
Reduce the heat and simmer for 3 hours, stirring occasionally.
Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
Simmer for 15 minutes.
Meanwhile, whisk together the Clear Jel and cold water.
Stir into the jam mixture and cook, stirring constantly, until thickened.
Can 15 minutes in a waterbath.
he steaks completely.
Add tomato jam and cook for 20-30
Cook tomato and sugar 12 minutes and add jello while warm. Store in refrigerator or freezer.
In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.