Manchego cheese with tomato jam

Total time: 45m
Preparation Time: 45m

For 3 glass

Nutritional Information

Contains 689 Kcal, 24g Protein, 68g Carbohydrates, 35g Fat


  • 500 g tomato
  • 250 g preserving sugar (Coop) 2:1
  • 0.5 vanilla pod
  • 1 sprig rosemary
  • 0.5 lemons, use only the juice
  • 400 g Manchego

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  • 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 3-4 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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