All posts tagged: tomatojam

Savory Christmas Star with Camembert

Published by Monica

Go to the store and get frozen puff pastry because this will be your go to centerpiece for this years’ holiday gatherings! Easy to make and all you need is a baking tray 🙂 That crunchy pastry dipped into the melted cheese is a-ma-zing! So Versatile, I used my tomato jam ( http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/) but you can absolutely use your favorite spread – whether homemade or not – like pesto either traditional or rosso, pizza sauce, marinara etc… Ingredients: – 2 sheets of puff pastry, thawed – 1 camambert– Tomato jam as much as needed– 2 eggs yolks + 2 tbsp of water TIP: sprinkle on top a mix of sesame seeds, rosemary & thyme before baking. Method: Shape the puff pastry into equal circles using a regular plate. (TIP: Don’t throw away leftover dough but shape them as u like and bake alongside the star) Place one sheet in an oven pan lined with baking paper and spread as much tomato jam (or chosen spread) as needed to cover all the pastry. Now place the …

Savory Thumprint Cookies

Published by Monica

I’m gonna be honest and say that these aren’t the lightest cookies in the history of cookies BUT they are absolutely out of this world…crispy with a bit of a crumb and topped with spicy tomato jam…what else can I say? Perfect for entertaining as an appetizer and for impressing 😉 The cookies might loose their shape a bit but its ok, they will still be pretty and delicious. You can do these without the tomato jam but who wouldn’t want tomato jam? Find the recipe here http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/ Ingredients: 170 gr butter, at room temperature 75 gr grated parmigiano 1 tbsp chopped rosemary 1 tbsp chopped thyme 1/2 tsp salt 1 small egg 225 gr all purpose flour tomato jam for topping, optional Method: In the bowl of your stand mixer add the butter, parmigiano, rosemary, thyme, salt and whiz to incorporate everything together. Add the egg and incorporate. Add the flour and mix till a dough forms. Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, …

My Spicy Tomato Jam

Published by Monica

My love for tomatoes is endless and everybody knows it! Every year I wait for mid September when tomato season is at its peak and I make different kinds of preserves and tomato jam is one of them. So good in cheese or steak sandwiches, serve it on a cheese board, spread it as a pizza base, in a burger, as a dip…This jam is so good that i am finding it really hard to describe its taste, you will have to do it and let me know !!! Make sure to weigh your tomatoes after you peel and deseed them. Ingredients: 600 gr ripe tomatoes, peeled, deseeded (you should have 500 gr left) and roughly chopped 1 big garlic clove, very finely chopped 1 red chilly, deseeded and very finely chopped 1 tsp grated ginger 1 small onion, finely chopped 3 tablespoons of regular sugar 1 tablespoon balsamic vinegar A couple of fresh thyme or rosemary sprigs Salt and pepper to taste Olive oil 1/4 cup hot water Method: In a sauce pan on …