Caramelized Onion-Tomato Jam:
In a high-sided
1/2 tablespoons of jam on each slice. Distribute the
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,
Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl.
Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.
rumble the bacon into the tomato mixture.
Simmer until very
aramelized.
Add the tomatoes, tomato puree, and fish sauce. Turn
Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.
Put the tomatoes and sugar in a large saucepan and simmer over low heat for 1 hour. Bring to a boil for 4 mins, stirring frequently, then stir in the basil leaves and remove from heat.
Pour into 4 sterilized jam jars. Cool for 5 mins, then put the lids on. Seal and label the jars.
Saute onion in olive oil; cook until light brown,10 minutes.
Add paprika; stir; add salt and pepper; stir.
Add tomato paste (Recipe says to add tomato paste at end but it won't cook enough for me.).
Add beans; cook a minute; add water.
Simmer until beans are soft crisp; he says 1 hour but that may be too long. You may need to add water but don't add too much as the water must all be evaporated at end.
omatoes. For every 3kg of tomato flesh, you'll need 1
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Prick tomatoes, add sugar, 1 sliced lemon, and juice from 1 lemon. Mix.
Tie mace and ginger in thin cloth bag and add to mix.
Simmer until fruit is transparent.
Remove tomatoes.
Boil syrup until thick.
Add tomatoes, heat to boil.
Either cool and store in refrigerator or can as you would a jam or jelly.
I use yellow cherry tomatoes for this, because they are less acid than the red ones.
Also, oddly enough, I like the crunch of their seeds in this.
The recipe is for the minimum amount you'd want to make.
I usually double it.
1/2 of the COOLED tomato jam and marinate for 30 minutes
Preheat oven to 400\u00b0F. Mix the flour, cornstarch and baking powder in a bowl. Make a well in the middle and add the egg and melted butter. Knead into a smooth dough then roll out on a floured surface to a 12 inch round. Press into bottom and sides of a greased 10 inch tart pan.
Spread the tomato slices in the tart. Sprinkle top with the grated cheese. Season with salt and pepper.
Bake for 25 minutes. Cool slightly on a wire rack. Drizzle with oil and sprinkle with chopped thyme before serving.
o puree the bisque. The recipe suggests straining, but I found
gg.
For the test recipe, we added to each serving
add lemon juice, cilantro and tomato juice stirring to blend.