I had never even heard of Tomato Jam until our CSA provided it last week for our fruit share. Amazingly tasty! Here is a link to a recipe from the NY Times Food Dining & Wine section. Ideas for its use included serving with cheese, pasta, or topping on chicken or fish. We tried out the chicken option this weekend. Easily pan sheared some chicken breasts seasoned with salt and pepper. Topped with a bit of tomato jam and a dash of red pepper flakes and baked at 375 for 10 minutes and sprinkled with Parmesan cheese right before serving. Absolutely delicious. If you happen to see some at your local farmers' market - definitely pick some up, or test out the recipe linked above.
4 comments:
This is beautiful. I love the idea of using tomato jam for pan seared chicken breasts. Also, a side on a cheese board. Yes!
Have a great weekend.
Velva
Oh i've got to get my hands on some of that jam! Failing which, I need to find a recipe for that ): I don't want the tomato season to go...
This is my kind of tomato dish.
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A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.
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