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

1. 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.
2. Spread a thin layer of salted butter over the toast.
3. Spoon on a generous layer of whole-milk ricotta.
4. Top that with however much of the tomato jam you'd like.
5. 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.
6. Finish with toasted sesame seeds and a dusting of powdered sugar.
7. If you want a fancy presentation, finely dice yellow and red tomatoes and toss a few of those on the plate.

Sweet Tomato Preserve

• 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)

1. Put everything in a small pot over high heat.
2. Once the sugar begins to liquify, reduce heat to medium-high.
3. Continue to cook for 10 to 15 minutes, stirring once or twice.
4. Set aside.
5. Refrigerate. Will keep for about two weeks, but it won't last that long. Sorry. Double the recipe.