Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (175 degrees C).
Step 2
Coat
Tomatoes (1 kg)
and
Yellow Onion (1/4)
with
Olive Oil (30 mL)
and season with
Kosher Salt (6 g)
and
Ground Black Pepper (to taste)
and roast on a cookie sheet for 45 minutes or until the skins of the tomatoes are peeling away. Remove from the oven and let cool so you can take the skins off.
Step 3
Once cool enough to handle, peel off the skins and transfer tomatoes and onions, and all the juices into a large pot.
Step 4
Add the
Apple Cider Vinegar (60 mL)
and
Brown Sugar (15 g)
into the large pot. Simmer on medium-low heat until reduced about halfway.
Step 5
After it has reduced, add the
Fresh Thyme Leaves (as needed)
and let stand while you make the cheesy shortbread cookies.
Step 6
In a mixing bowl fitted with a paddle attachment, whip the
Butter (115 g)
until fluffy.
Step 7
Once whipped, add the
White Cheddar Cheese (55 g)
,
All-Purpose Flour (155 g)
,
Fresh Rosemary (as needed)
,
Fresh Thyme Leaves (as needed)
,
Kosher Salt (2 g)
, and
Ground Black Pepper (to taste)
until it forms a cohesive dough. Form a disk, wrap and chill for 30 minutes.
Step 8
Remove the dough from the refrigerator and form balls (about 1 ½ to 2 inches) and either using your thumb or the back of a small measuring spoon make an indentation for the tomato jam.
Step 9
Dollop the jam onto the cookies and bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown.
