TASTE OF TERRANEA: TOMATO JAM

Learn how Terranea chefs use heirloom tomatoes to make a savory and sweet tomato jam with basil shortbread cookie.



TOMATO JAM WITH BASIL SHORTBREAD COOKIE
VP of Culinary Experiences and Executive Chef Bernard Ibarra & Executive Pastry Chef Pierino Jermonti, Terranea Resort

TOMATO JAM

    • 2 ½ lbs tomatoes, chopped
    • 1 ¼ cups honey
    • ¼ cup lime juice
    • ½ Tbsp sea salt
    • ½ Tbsp freshly grated ginger
    • ½ Tbsp jalapeño minced
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp ground cumin

Combine all ingredients in a medium saucepan. Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jam-like texture. In about 1 to 2 hours when jam begins to thicken, reduce the heat to medium and continue to stir.

Once the jam is thick, remove from heat and stir for about 2 to 3 minutes. This helps the last of the water evaporate and will give you a better set when the jam cools.

Funnel jam into prepared jars, leaving 1/2 inch room at top. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. When time is up, remove jars and place them on a kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable.

A Variety Of Fruit
Image: A Variety Of Fruit
A Person Cutting Into A Sink
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A Cup Of Coffee On A Table
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A Bowl Of Food On A Table
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A Person Preparing Food In A Bowl
Image: A Person Preparing Food In A Bowl
A Bowl Of Food
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A Bowl Of Soup And A Spoon
Image: A Bowl Of Soup And A Spoon
A Bowl Of Soup And A Spoon
Image: A Bowl Of Soup And A Spoon
Image:
A Wooden Cutting Board
Image: A Wooden Cutting Board
A Variety Of Fruit
See: A Variety Of Fruit
A Person Cutting Into A Sink
See: A Person Cutting Into A Sink
A Cup Of Coffee On A Table
See: A Cup Of Coffee On A Table
A Bowl Of Food On A Table
See: A Bowl Of Food On A Table
A Person Preparing Food In A Bowl
See: A Person Preparing Food In A Bowl
A Bowl Of Food
See: A Bowl Of Food
A Bowl Of Soup And A Spoon
See: A Bowl Of Soup And A Spoon
A Bowl Of Soup And A Spoon
See: A Bowl Of Soup And A Spoon
See:
A Wooden Cutting Board
See: A Wooden Cutting Board

TOMATO BASIL SHORTBREAD COOKIE

  • 8 oz butter
  • 5 oz powdered sugar
  • 1 tsp vanilla
  • 10 oz all-purpose flour
  • ¾ tsp salt
  • ½ teaspoon baking powder
  • 4 basil leaves

Preheat oven to 350 degrees.

In a stand mixer, cream butter with sugar, chopped basil and vanilla.

Scrape mixer and add in all dry ingredients. Scrape the sides and bottom of mixer bowl and mix on low speed to combine.

Once fully combined, wrap dough in plastic wrap and chill in the fridge for 1 hour.

On a floured surface, roll out dough to ¼-inch thickness. With a round cookie cutter, cut circles into the dough.

Place cut cookies onto a sheet tray and bake for 10-15 minutes, until golden brown.

Once fully baked, allow cookies to completely cool before spreading tomato jam.

Try this recipe at home and share your creations with us on social media using #tasteofterranea for the chance to be featured.

About the Taste of Terranea series: Terranea’s guests enjoy the bounty of the freshest farm-to-table dishes. In this series, we show you how you can recreate some of our chef’s favorite recipes at home.

All rights reserved. This video or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission by Terranea Resort.

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