800-570-3355 Susie Fishbein Recipes
Take a look inside Susie Fishbein's kitchen with Monogram appliances. Find all of Susie's exclusive recipes and cocktail pairings here.
Tomato Jam Tarts
Photo attribution: John Uher
Ingredients
- 3 cups (600 grams, 1 ½ pounds) grape or cherry tomatoes (Sugar bombs if possible)
- ¾ cup sugar
- 1/4 teaspoon ground cinnamon
- ¼ teaspoon red pepper flakes
- 1 box phyllo (filo dough), kept in the refrigerator for a slow defrost
Serves 6
INSTRUCTIONS
Place the tomatoes, sugar, cinnamon, and red pepper flakes into a heavy-bottomed pot that holds the ingredients snugly. If the pot is too big for the amount of tomatoes, the sugar in the jam will burn.
Over medium heat bring to just a boil. Turn down to low and simmer, bubbling gently for 1 ¾ -2 hours, stirring occasionally, until it reaches a thick, jam-like consistency. When I have made a large triple batch, it has taken close to 3 hours for the liquid to mostly cook out, so just keep a careful eye, stirring occasionally and making sure the mixture is gently simmering, and not bubbling too high or it will burn.
Preheat oven to 350. Pour ½ teaspoon oil into each cup of a 12-compartment muffin tin, and brush the oil up the sides of each compartment.
Unroll one roll of the phyllo and cut the layers into 12 squares with a knife or scissors.
Place a square of phyllo over one of the muffin cups, spray lightly with oil, add another at a slight angle, spray again and do the same with the last square for a total of 3 layers. No need to spray the last square. Repeat until all 12 compartments are filled.
Add 1 generous tablespoon of tomato jam into each cup.
Bake 8-10 minutes until golden and crisp. Leave to cool in the tray for 5-10 minutes, then move to a baking rack to continue cooling.
Serve alone or over orange fennel salad. (add hyperlink)
