Manchego cheese with tomato jam

Manchego cheese with tomato jam

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / glass: 689 kcal
, Fat: 35 g
, Carbohydrate: 68 g
, Protein: 24 g

Ingredients

3 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomato jam

500 g tomatoes
250 g preserving sugar (Coop)
½ vanilla pod
1 sprig rosemary
½ lemon, use only the juice
400 g Manchego
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How it's done

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Tomato jam

Scald the tomatoes, peel, chop, transfer to a pan and combine with the preserving sugar. Cut open the vanilla pod, scoop out the seeds, add and bring to the boil. Add the rosemary and lemon juice and cook over a medium heat for 5 minutes. Remove the vanilla pod and rosemary. Pour the jam, while still boiling hot, into clean, warmed jars and seal immediately. Briefly upend the jars with screw-top lids and leave to cool completely.

Serve the jam with the Manchego.

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