CROSTINI WITH SUN-DRIED TOMATO JAM RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sun-dried tomato jam:
- Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
- For the crostini:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble:
- Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
NADIYA HUSSAIN'S CHEESE BISCUITS & TOMATO JAM RECIPE …
A brilliant snack for kids and adults alike, Nadiya Hussain's cheese biscuits, as seen on her BBC series, Nadiya's Family Favourites are an easy cheesy delight.
Provided by Nadiya Hussain
Yield Makes 48 biscuits
Number Of Ingredients 1
Steps:
Prep: 30 minutes plus chilling. Cook: 30 minutes.
Begin with the biscuits. Put the flour and butter into a bowl, and rub with your fingertips until the mixture resembles breadcrumbs. If it’s easier, pulse everything together in a processor. Mix in the cheese, mustard, garlic, onion salt and sugar. Bring the dough together with your hands, then flatten, wrap in clingfilm and chill for 15 minutes in the fridge.
To make the jam, cut slits in the tomato skins and place the tomatoes in a bowl. Pour in boiling water to submerge the tomatoes, then cover with clingfilm and leave for 10 minutes. This makes it easier to remove the skins.
Meanwhile preheat the oven to 180ÅãC/160ÅãC fan/gas mark 4. Line a baking tray or two with baking paper.
Dust a work surface lightly with flour. Take the dough out of the fridge, unwrap and roll out to 5mm thick. Using a round 4cm cutter, cut out the biscuits and pop them on the trays. Gather any offcuts into a ball, roll out flat and cut out more rounds. Keep doing this until the dough is all used up.
Using a fork, pierce a few holes in the top of each biscuit, to allow steam to escape and stop them puffing up. Bake for 12–15 minutes, until the biscuits are golden and crisp on top. If you are putting a tray on a lower shelf, it will need an extra 3–4 minutes.
Back to the jam. Remove the tomatoes from the hot water and peel away the skins. Roughly chop the tomatoes and set aside.
Pop a non-stick saucepan on a medium heat and add the oil. When it’s hot, add the star anise and onion and cook for 5 minutes, until the onion is soft. Now add the sugar, salt and tomato pur.e and stir until the sugar has dissolved. Add the chopped tomatoes and Worcestershire sauce and cook on a low to medium heat until any liquid has evaporated and the jam is sticky – this should only take 10 minutes.
Once the biscuits are baked, leave them on the tray for a few minutes, then remove them to cool on a rack. Eat them with the still-warm jam.
More about "recipes for tomato jam recipes"
JAM JAR PRAWN COCKTAILS | JAMIE OLIVER RECIPES
Calories 237 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Leave to cool. For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking. Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress. Halve and destone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection. Line up six clean wide-necked jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers. Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon over the blitzed avo, cover and you’re done.
OLD-FASHIONED TOMATO GRAVY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Calories 291 calories per serving
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
HOW TO MAKE HOMEMADE TOMATO JAM - EASY
From food.onehowto.com
Reviews 5
- Take the jam off the heat a few minutes before it reaches the appropriate thickness as it will become more compact and consistent as it cools. To check the thickness of the jam, take a tablespoon of jam and place it in the fridge. Once it cools, you will know its consistency. Put the tomato jam in sterilized airtight jars so it does not spoil and keeps until you need it. You see, making tomato jam is very simple and does not require difficult or expensive to find ingredients. Test this recipe and make desserts prepared with tomato, snacks or different breakfasts.
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