Her blog is well researched, written and photographed. Please do drop by and say hello to Shannon. You'll find another marvelous site to follow and make a new friend.
Hi there! I'm Shannon, and I blog over at Tri to Cook. It's a pleasure to be guest posting here at Lazaro Cooks, as I have recently become quite the fan of Laz's complex flavor combinations and exquisite plating and presentation :)
|Chocolate Chile Tart|
In my little space of the interwebs, I post about my adventures in the kitchen (here's where the "Cook" comes into play) and swimming/biking/running (and here's the "Tri" part). I love to play around in the kitchen, baking and cooking my way through new ingredients and flavor combinations :)
|Butternut Thyme Bars|
Some of my favorite creations from the past few years have been Sweet Corn Ice Cream, Gingersnap Apple Pie w/Bacon Crisp, Chocolate Chile Tart, Butternut Thyme Bars, Cherry Pistachio Pesto, Sweet Basil Ice Cream (perfect with a tomato tart tatin!), White Chocolate Wasabi Truffles and even an Asian Sundae complete with Wasabi Ice Cream and Chocolate Soy Sauce!
|White Chocolate Wasabi Truffles|
As we step into summer here in New England, I'm getting extremely excited for the fruits and veggies that are about to come into season. It's hard for me to pick a favorite fruit or veggie, but it was easy to choose the recipe to share with you today-- Sweet & Savory Tomato Jam! I fell in love last year, and it's at the top of my list when tomatoes start ripening.
|Whole Wheat Pita Bites topped with goat cheese and Sweet & Savory Tomato Jam|
Extremely versatile, try this jam with cheese and crackers, on sweet corn poundcake, in grilled cheese, on a savory cheesecake, even inside pop tarts!
You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market. I just used field tomatoes - which are pretty juicy and took awhile to cook down.
3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
red pepper flakes or cayenne, to taste
Combine all ingredients in a heavy sauce pan or stock pot. Heat over medium heat and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.
Transfer to sterilized glass jars and cool. Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.
What would you put your tomato jam on??