Biscuits With Tomato Jam and Cheddar

Biscuits With Tomato Jam and Cheddar
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Bring the tomatoes and their juices, sugar, and 1 teaspoon salt to a boil in a large skillet. Reduce heat to medium and cook, mashing occasionally, until thick and jammy, 15 to 20 minutes. Serve with the biscuits and Cheddar.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 499
  • Fat 21g
  • Sat Fat 6g
  • Cholesterol 16mg
  • Sodium 1,600mg
  • Protein 11g
  • Carbohydrate 66g
  • Sugar 19g
  • Fiber 2g
  • Iron 4mg
  • Calcium 151mg
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Refrigerator
The tomato jam can be made up to 1 week in advance; refrigerate, covered. Bring to room temperature before serving

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.