BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTSTOMATO JAM
Ingredients:
1 cup dried heirloom tomatoes*, crumbled
¼ cup EVOO
1 TBS reduced balsamic vinegar
1 TBS parsley, chopped
1 TBS shallots, minced
As needed sea salt and coriander
Method:
Place tomatoes in medium bowl and cover with boiling water; cover tightly with plastic film and steep for 30 minutes at room temperature; remove film and drain liquid, reserving; combine remaining ingredients and toss to incorporate; adjust seasoning; refrigerate so tomatoes have a chance to bloom; adjust consistency with reserved tomato water.
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