Tomato-Jam Pinwheels recipes - Vegetables

Author: Dominick Webb  

This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade. A little sweet, a little tart, and entirely delicious, this Early Girl tomato jam is adapted from a recipe by Blue Chair Fruit founder Rachel Saunders.

Early Girl Tomato Jam

Early Girl Tomato Jam
A little sweet, a little tart, and entirely delicious, this Early Girl tomato jam is adapted from a recipe by Blue Chair Fruit founder Rachel Saunders.
Provided by: Martha Stewart
Number of ingredients: 5
  • 9 pounds medium sweet tomatoes, such as Early Girl
  • 8 cups white cane sugar
  • 1/4 cup plus 1 1/2 teaspoons strained freshly squeezed lemon juice
  • 1 small blade mace
  • 2 small pinches coarse salt
How to cook:
  1. Place 12 clean 8-ounce canning jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1-inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet. Bring a large saucepan filled with water to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
  2. Place a saucer and five metal spoons in a flat place in the freezer.
  3. Fill a large pot with water and bring to a boil over medium-high heat. Add tomatoes and cook for 1 minute. Drain and, when cool enough to handle, peel over a large heatproof mixing bowl; discard skins.
  4. Place a cutting board on a rimmed baking sheet to collect juices. Coarsely chop tomatoes and transfer to bowl along with juices. Add sugar and lemon juice to bowl and stir to combine. Transfer to a large, wide, nonreactive saucepan. Place mace in a fine-mesh stainless-steel tea infuser with a firm latch; add to saucepan.
  5. Bring tomato mixture to a boil over high heat. Add salt and reduce heat slightly; skim foam from surface. Continue to cook, watching the heat, until jam thickens and no longer seems watery, 30 to 45 minutes, scraping bottom of the pan frequently with a heatproof rubber spatula and decreasing heat as liquid begins to reduce and stirring constantly during the final 15 to 20 minutes of cooking.
  6. To test the jam for doneness, carefully place a half spoonful on one of the frozen spoons. Return to freezer for 3 to 4 minutes. Remove from freezer and feel the underside of the spoon. It should neither be warm or cold. If it is still warm, return to freezer for a minute or two.
  7. Nudge jam gently with your finger; if is thick and gloppy, it is either done or almost done. Tilt spoon vertically; if jam runs very slowly it is thickened and done. If it runs very quickly or appears watery, continue cooking a few minutes more, stirring, and re-test until done.
  8. Remove mesh tea infuser from saucepan and skim any remaining foam from surface.
  9. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
  10. Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  11. Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
  12. Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.
Notes: Tomato Jam Martha Stewart Recipes, Wash and chop tomatoes. Combine tomatoes, sugar, garlic, cider vinegar, lime juice, salt and pepper flakes in a large pot. Bring to full boil, stirring. Reduce

Tomato-Jam Pinwheels

Tomato-Jam Pinwheels
Juicy cherry tomatoes are cooked with brown sugar, cider vinegar, garlic, and thyme for the filling of these savory treats. Store-bought puff-pastry makes putting them together a breeze.
Provided by: Martha Stewart
Total time: 30 minutes
Prep time: 30 minutes
Yields: Makes 2 dozen
Number of ingredients: 8
  • 1 1/2 pounds cherry tomatoes, halved (4 cups)
  • 1/4 cup packed light-brown sugar
  • 3 tablespoons apple-cider vinegar
  • 3 cloves garlic, smashed and peeled
  • 1 teaspoon fresh thyme leaves
  • Kosher salt
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 10 ounces frozen all-butter puff pastry, such as Dufour, thawed
How to cook:
  1. Combine tomatoes, sugar, vinegar, garlic, thyme, and 1 1/2 teaspoons salt in a medium saucepan. Bring to a boil, stirring, then reduce heat to low and simmer, stirring occasionally, until mixture has thickened and little moisture remains, 45 to 50 minutes. Season with salt; let cool completely. (Filling can be refrigerated, covered, up to 1 week.)
  2. Sprinkle cheese over a work surface in a 10-by-12-inch rectangle. Roll out pastry dough directly over cheese to same dimensions, pressing to adhere. Spread 1 cup filling over dough. Starting with a long side, roll into a tight log. Wrap in plastic and freeze until firm, at least 4 hours and up to 1 month.
  3. Preheat oven to 375 degrees. Let dough stand at room temperature until sliceable, 20 minutes. Slice into 1/4-inch-thick rounds and arrange on a parchment-lined baking sheet. Bake, rotating pan once, until golden, 28 to 30 minutes. Flip pinwheels and bake 5 to 7 minutes more. Loosen with a metal spatula while still warm. Serve warm or room temperature.
Notes: Tomato Confit - Martha Stewart Living, Canning Recipes, Wine Recipes, Real Food Recipes, Tomato Confit Recipe, Martha for salads or Smoked Salmon Croque Confit Recipes, Martha Stewart Cooking.

Tomato Marmalade

Tomato Marmalade
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by: Martha Stewart
Number of ingredients: 8
  • 1 1/4 cups olive oil
  • 1/4 cup tomato paste
  • 2 tablespoons sugar
  • 1/4 cup sherry-wine vinegar
  • 30 Preserved Tomato Halves
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1/2 teaspoon coarse salt
How to cook:
  1. In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
  2. Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
  3. Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
Notes: Tomato jam recipe martha stewart, tomato jam recipe martha stewart easy tomato marmalade recipe old fashioned tomato jam recipe savory tomato jam recipe martha stewart freezer jam canned

Green Tomato and Lemon Marmalade

Green Tomato and Lemon Marmalade
Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego.
Provided by: Martha Stewart
Number of ingredients: 6
  • 2 lemons, thinly sliced and seeded, slices quartered (2 cups)
  • 1 1/2 pounds green tomatoes (about 4 large tomatoes), cored and cut into 1/2-inch dice
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 cup water
How to cook:
  1. Place lemon slices in a medium pot, and add enough cold water to cover by 2 inches. Bring to a boil, and drain.
  2. Place lemons, tomatoes, sugar, lemon juice, salt, and water in a large saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, and cook until lemon slices are translucent and syrup has thickened, 30 to 35 minutes. Let cool. Cover, and refrigerate for up to 1 week.
Notes: Red Raspberry Jam Recipe, Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning
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