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1 tablespoon finely chopped tarragon or chives.2 chive flowers, for decoration (optional).
Cut the tomato in half crosswise, and squeeze the halves into a strainer set over a bowl to release the seeds and juice.Press with a spoon to extract as much juice from the seeds as possible; set aside.Cut the tomato flesh into 3/4-inch pieces.
(You will have about 1-1/2 cups.)Put the tomato pieces in a bowl and add the seeds in the sieve.
Add the remaining ingredients to the bowl and stir to mix.. Measure the tomato liquid; if necessary, add enough of the tomato juice, Bloody Mary mix or V-8 juice to bring the liquid to 5 tablespoons.
Combine the tomato liquid and the remaining ingredients in a bowl, whisking to emulsify the sauce.. At serving time, divide the sauce among 4 plates.Let the jam set and the cookies cool completely before serving.. Make Ahead.
The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days..Originally appeared: December 2015.Credit: Landon Nordeman.
I was in a strip mall in Los Angeles when the proverbial light switched on.My friend was late to dinner.
(Editor: Rechargeable Heaters)