Monday, October 22, 2012

Tomato Jam on Rosemary Focaccia with Goat Cheese

Sweet. Tart. Savory. Rich. This tomato jam is so simple to make, yet so complexly flavored.
I made this rosemary focaccia the night before. Topped with a fluffy layer of earthy, tangy goat cheese, the rosemary focaccia stood up to the bold flavors of the tomato jam.

Tomato Jam Recipe

1 green apple, peeled, cored, and diced
3 large tomatoes (About 1 lb), diced
3/4 c sugar
juice of 1 lime
1 tsp cumin
1 tsp coriander
1 T grated ginger
1 tsp salt
1/4 tsp cayenne pepper

1. Mix all ingredients in a large pot.
2. Bring to a boil, stirring frequently.
3. Reduce heat to a simmer and cook for 1 1/2 hours, or until the liquid has evaporated and the mixture is jammy.

That's it! I think this tomato jam would pair really well with brie or melted Gruyere as well. It's so simple to make; I'm sure I'll make it again and experiment with the complementary toppings. 

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