Best 3 Rosemary Cookies With Tomato Jam Recipes
Indulge in a culinary journey that harmoniously blends sweet and savory flavors with our Rosemary Cookies with Tomato Jam recipe. This delectable treat combines the aromatic essence of rosemary with the tangy sweetness of tomato jam, resulting in a delightful symphony of flavors. The cookies, infused with rosemary's distinct herbal notes, provide a crispy and crumbly texture that complements the smooth and luscious tomato jam.
In addition to the Rosemary Cookies with Tomato Jam, this article presents an assortment of equally enticing recipes that showcase the versatility of these key ingredients. Discover the savory delight of Rosemary-Scented Tomato Tart, where juicy tomatoes and fragrant rosemary come together in a flaky, buttery crust. For a refreshing twist, try the Heirloom Tomato and Avocado Salad with Rosemary Vinaigrette, a vibrant combination of colorful heirlooms, creamy avocado, and a zesty rosemary-infused dressing.
And for those with a sweet tooth, the Rosemary-Infused Honey Butter will elevate your breakfast toast or pastries with its aromatic and subtly sweet flavor. Don't miss out on the Rosemary Shortbread Cookies, a classic treat infused with rosemary's distinct herbal essence. Embark on this culinary adventure and create a memorable dining experience with our collection of rosemary and tomato-inspired recipes.
ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
- Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
BAKED TOMATOES WITH ROSEMARY AND GARLIC
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees
- Cut the tomatoes in half lengthwise.
- Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams
TOMATO ROSEMARY JAM RECIPE - (4.3/5)
Provided by Lynnw-2
Number Of Ingredients 7
Steps:
- Prepare your jam jars and have your canner ready. Place the lids in a small pot and bring to a very low simmer. Combine all of the ingredients except the rosemary in a large stockpot and bring to a boil. I have a large Lagostino pot that is perfect for making this jam. Lower the heat until the jam is simmering. Stir often for about 1 hour and then add the rosemary sprigs and continue simmering for about 2 hour more or until the jam is the desired consistency. It should be thick and shiny, looking like jam. Remove the rosemary stems. It is important to keep this jam at a low simmer, and stir often. Do not let it burn. It takes time, be patient! While the jam is hot, fill the jars, wipe the rims and place the lids on the jars. Tighten the caps and place the jars in the canner, making sure the water covers the jars by 1". Cover and process for 15 minutes. I have a T-Fal Pressure Cooker and Canner. This time I just used it with a typical water bath, and didn't use the pressure cooker to can this jam. Carefully remove the jars and cool. Make sure to tighten the screw lids. Test and make sure all jars are sealed. Sealed jars can be stored in a cool dark pantry for up to a year. Unsealed jars should be refrigerated and used quickly.
Tips:
- Choose the ripest tomatoes you can find. This will result in a more flavorful jam.
- Don't overcook the jam. If you do, it will become thick and syrupy.
- Let the jam cool completely before serving. This will allow it to thicken up properly.
- Store the jam in a clean, airtight container in the refrigerator for up to 2 weeks.
- Serve the jam on toast, crackers, or cookies. You can also use it as a filling for pies and tarts.
Conclusion:
Rosemary cookies with tomato jam are a unique and delicious treat that is perfect for any occasion. The cookies are light and fluffy, with a hint of rosemary flavor. The tomato jam is sweet and tangy, with a hint of savory flavor. Together, they make a perfect combination that is sure to please everyone. These cookies are also relatively easy to make, so they are a great option for beginner bakers. Just be sure to follow the recipe carefully and you will be rewarded with delicious cookies that are sure to impress your friends and family.
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