Posted on 09 July 2010 by tomatocasual.com
By David Harbilas
There are many methods and variations to tomato jam, and this is one of the simplest.
Like most, it contains a mixture of acid and sugar, but it doesn’t contain much else.
It’s best used as a vehicle for another ingredient, rather than as a sauce on its own.
I recently used it in a tomato tart made with puff pastry and confit tomato, with the jam spread on the pastry and the tomato confit on top of the jam. It provides a different dimension of sweet and sour.
Makes about 1 cup of jam
Posted on 28 October 2009 by tomatocasual.com
By Vanessa Richins,
We’re familiar with so many different tomato dishes and products – BLT’s, ketchup, tomato sauces, and so much more.
I’ve always had an adventurous palate, so I love trying new foods.
Here’s three different tomato dishes that are a little off the beaten path.
I’m especially fascinated by the tomato eclairs, since I have only had a sweet version.
I took an advanced baking class in community college. One of the pastries I learned to make was eclairs. They’re not too hard to make. You just mix up flour, butter, eggs and salt in a saucepan, then bake them in the oven. I’ve always made a sweet cream or custard, as well as frosting with chocolate sometimes.
The recipe from the New York Times takes eclairs in a savory direction. Tomatoes are blended into the initial eclair batter before baking. Ricotta and basil are transformed into a delicious filling. I am going to have to try this recipe soon!
I suppose the idea Read the rest of this entry »
Posted on 14 September 2008 by tomatocasual.com
By Michelle Fabio
If everything has gone according to plan, and I hope it has, you’re swimming in tomatoes right now.
There are plenty of ideas for what to do with your crop here on Tomato Casual from freezing to canning to homemade tomato juice, but have you thought about tomato jam?
Before you crinkle your nose (not that you would, tomato lover that you are), this fabulous concoction was recently featured in no less than the New York Times when writer Mark Bittman shared Read the rest of this entry »