This harkens to those beloved jam-filled cookies that have been favorites in cookie jars for generations. This savory twist embellishes the dough with Parmesan cheese, the jam in question made with tomato and tart cherries. The jam recipe makes more than is needed for this batch of cookies, but it's not practical to make in smaller quantities. Extra will keep well in an airtight container in the refrigerator for up to 2 weeks. Spread it on turkey or ham sandwiches, slather it on chicken breasts before baking, or serve as an accompaniment to cheese. You can use dried cranberries in place of the dried tart cherries, if you like.
For a short-cut version, you could nix making the jam here and simply use prepared plum or fig jam, or another minimally sweet jam.
In most recipes for which I'm using fresh tomatoes, I don't bother with seeding them before using. But in this case, I do prefer to use just the firmer tomato flesh, discarding the seeds before chopping the tomato. In this concentrated jam-like mixture, omitting the seeds—which hold a lot of moisture in the membrane that surrounds them—results in a smoother, more consistent texture in the end.
To remove the seeds, I halve the tomato across the middle (rather than from end-to-end) and simply use my fingers to scoop out the seeds from the separate cavities in which they're nestled.
Recipe notes
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16 Ways to Cook With Cherry Tomatoes
Sweet, juicy cherry tomatoes are the essence of summer. They deserve better than a supporting role.
