Sweet Tomato Preserve
Yes, I am not laying off the tomato recipes just yet. Today it's two breakfast recipes inspired by my #tomatotoast challenge on Instagram. They're a bit odd sounding at first, but I promise that they are well-balanced and so delicious that you may be saying, move on over waffles and French toast!
No French Toast Toast
- You'll need well-toasted bread. I prefer something seeded. Use what you like. Pumpernickel or rye may actually be great as a base for the tomato jam flavor.
- Spread a thin layer of salted butter over the toast.
- Spoon on a generous layer of whole-milk ricotta.
- Top that with however much of the tomato jam you'd like.
- Sprinkle with oregano flowers and small fresh leaves (if you have them) or dry oregano that you rub between your hands. I know this sounds strange, but it's remarkably good.
- Finish with toasted sesame seeds and a dusting of powdered sugar.
- If you want a fancy presentation, finely dice yellow and red tomatoes and toss a few of those on the plate.
- 1 cup diced tomatoes (whatever you have)
- 1/4 cup sugar
- 1 pinch salt
- 1 pinch black pepper
- 1/4 teaspoon cinnamon powder
- zest of half a lemon (wash/scrub well)
- Put everything in a small pot over high heat.
- Once the sugar begins to liquify, reduce heat to medium-high.
- Continue to cook for 10 to 15 minutes, stirring once or twice.
- Set aside.
- Refrigerate. Will keep for about two weeks, but it won't last that long. Sorry. Double the recipe.