Tomato Honey Recipes

Steps:

• If you plan to can the jam, prepare the jars according to the instructions here.
• In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods.
• If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Steps:

• 1. Prepare the tomatoes and peaches by putting them in boiling water until the skins slide off easily. Remove pits from peaches. Cut both fruits up and put into large stainless steel kettle along with the zest of the lemons.
• 2. Cook over medium high heat until it comes to a boil. Reduce heat to medium low heat. Stirring constantly, for 20 minutes. Line a colander with a few layers of cheese cloth. Set this over a large pan and allow to drain completely. Squeeze to get all the liquid. Measure the liquid as you put it back into the stainless steel kettle.
• 3. For every two cups of liquid, add the juice of 1 lemon and 1 pound of sugar.
• 4. Bring to a boil over medium high heat, stirring constantly, boil until the liquid thickens like jelly (about 1/2 hour). Pour into hot sterilized pint jars to 1/2 inch from the rim of the jars. Wipe the rims with sterilized hot cloth. Place lids and rings. Set on a towel lined surface to cool and seal for 24 hours before putting in the pantry for storage.
• 5. This looks and tastes like honey, and can be uses as you would honey.

Steps:

• Cover tomatoes with boiling water and let stand until the skins can be slipped off.
• Add sugar and let stand overnight.
• In the morning, pour off the syrup and boil until it is fairly thick.
• (I'm not sure how long this takes).
• Slice just the zest of the lemon, leaving the white bitter part out. Cut up the pulp, eliminating the seeds.
• Add tomatoes, lemons, and ginger.
• Cook until the tomatoes have a clear look and the syrup is like honey.
• Fill jelly glasses with mixture and seal.
• Enjoy!

Steps:

• Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
• Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.

Steps:

• Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
• Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
• In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
• Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
• Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
• In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.
• To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.