VP of Culinary Experiences and Executive Chef Bernard Ibarra & Executive Pastry Chef Pierino Jermonti, Terranea Resort


    • 2 ½ pounds 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 cinnamon powder
    • 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. 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.


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

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

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

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 at 350 degrees for 10-15 minutes until golden brown.

Once the cookies come out of the oven, allow to completely cool and then spread tomato jam onto each cookie.

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.

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