I was recently in Denver with my tennis team. We went to lunch at the Nordstrom Cafe to celebrate a win, which was a treat because we don’t have a Nordstrom in Fort Collins. I am not even a shopper, but walking into Nordstrom made me want to shop and eat. Someone ordered the tomato jam jar and I could not stop eating it. The tomatoes in my garden are peaking right now so a few days after I got back I set out to recreate it. It is so delicious and perfect for a summer appetizer if you have some ripe tomatoes for the jam.
The Jar is simple. You layer the jar with ricotta cheese on the bottom followed by basil pesto and then fresh tomato jam. I have made two batches since returning and the only thing I would do differently is to use a smaller jar. The point is to enjoy all three ingredients at once so a shallower jar than pictured here would make sense.
Serving size: 4 smaller jars or two of the jelly jars pictured.
1.25 ripe tomatoes peeled and diced.
1 TBSP Olive Oil
1/3 C Sugar
1 Bay Leaf
2 TBSP Balsamic Vinegar
1/2 TBSP Dried Thyme
1/4 TSP Crushed Red Pepper
1/2 TSP Paprika
Crusty fench or italian bread
I cheated and bought some basil pesto to save time. Pesto is super easy to make and it might even taste better than mine did with fresh pesto. Here is a Basil Pesto Recipe.
Heat the oil in a pan. Add the rest of the ingredients to Paprika and turn to simmer for 40 minutes until jam thickens. Removethe bay leaf. Let jam cool before assembling in the jar with the ricotta cheese on the bottom, then the basil pesto then the jam. Serve with crusty bread. I sliced my french bread and toasted in the oven at 350 degrees for 10 minutes.