4 slices cheddar
2 slices sourdough bread
2 tablespoons tomato jam
Place two pieces of cheese on one slice of bread and top with the tomato jam, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over a medium flame, and press the sandwich on, buttered side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is gooey (this should all take about 3-4 minutes). Slice and enjoy!
1 pound peeled tomatoes, drained and chopped (canned or fresh both work)
4 cups sugar
1 large oranges, grated and juiced
2 lemons, grated and juiced
1 sticks cinnamon
Drain the peeled tomatoes and finely chop them. In a pot, combine the tomatoes with sugar, the orange and lemon zest and juice, and cinnamon. Cook over medium heat for about 30 minutes, until the mixture gels on a spoon (it will look like a thin syrup). Skim any foam off the top, then pour the jam into sanitized jars. Seal and let the jam come to room temperature before using.