Ricotta and Tomato Jam Jar
- 1 cup ricotta cheese
- 1 cup prepared herb pesto
- 2 large tomatoes, diced
- 1/4 cup olive oil, divided
- 1 pound tomatoes, peeled and chopped
- 3 tablespoons balsamic vinegar
- 1/3 cup sugar
- 1/2 tablespoon dried thyme
- 1 bay leaf
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- Crostini for serving
Set out 4 small mason jars with the lid off. Evenly divide the ricotta cheese on the bottom of each. Divide and layer the pesto next.
Heat half of the oil in a large skillet over medium heat. Add the next 7 ingredients through red pepper flakes cook for 3-4 minutes. Turn down to a simmer over low heat, uncovered, until tomatoes break down and the mixture is thick, about 40 minutes. Cool, remove bay leaf.
Spoon enough tomato jam in each jar over the pesto to fill to the top. Serve immediately with crostini.
Note: refrigerate extra jam in an airtight container for up to 5 days. To peel tomatoes, drop them 2 at a time into a pot of simmering water and cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with remaining tomatoes. When cool, slip off the skins.
Sponsor: Dan's Market