Tomato Jam
About 15 medium sized tomatoes, peeled.
2 cups sugar
1/2 t. salt
1/2 t. pepper
Juice from 1/2 lemon
Start by plunging the tomatoes into a boiling water bath for a few minutes to loosen and remove the skins. The whole process is made easier if you core the tomatoes and make a shallow X on the bottom of each one with a knife before putting them in the hot water. After peeling, place the tomatoes in a saucepan with 2 cups sugar, 1/2 t. salt and 1/2 t. pepper. Cook them on medium heat until the tomatoes are broken down, thick and jammy. It takes a while. Just stir frequently to make sure they don't burn and to help them break up. Remove from the heat and add the juice from 1/2 a lemon. Then pour the jam into clean canning jars. This recipe makes about a quart of jam plus a half pint. Place the jars in the refrigerator after they cool.
Rosemary Shortbread
2 cups all purpose flour
1/4 cup plain cornmeal
2 large egg yolks
1 cup room temperature butter
1/2 cup sugar
1 heaping tablespoon of finely chopped fresh rosemary
Begin by chopping fresh rosemary very finely. You are going to need a heaping tablespoon of chopped rosemary. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. In a stand mixer, blend 1 cup of room temperature butter with 1/2 cup sugar until smooth and fluffy. Add two large egg yolks and the chopped rosemary and mix well. In a separate bowl, combine 1/4 cup plain yellow cornmeal, 2 cups all purpose flour and 1/2 t. salt. Add to butter mixture and mix until the dough holds together. Remove from bowl and shape into two 6" logs. Wrap each in plastic wrap and chill for at least an hour. When dough is well chilled, remove from refrigerator and slice into quarter inch sized discs. Place the discs on cookie sheet about one inch apart. Make a dent in each disc with your thumb and fill with small amount of tomato jam. Bake about 12-15 minutes until the cookies are lightly browned. Remove from oven and cool on wire racks.