Food & Cooking Recipes Appetizers Tomato-Jam Pinwheels Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 30 mins Total Time: 6 hrs 10 mins Yield: 2 dozen Juicy cherry tomatoes are cooked with brown sugar, cider vinegar, garlic, and thyme for the filling of these savory treats. Store-bought puff-pastry makes putting them together a breeze. Ingredients 1 ½ pounds cherry tomatoes, halved (4 cups) ¼ cup packed light-brown sugar 3 tablespoons apple-cider vinegar 3 cloves garlic, smashed and peeled 1 teaspoon fresh thyme leaves Kosher salt ½ cup finely grated Parmigiano-Reggiano 10 ounces frozen all-butter puff pastry, such as Dufour, thawed Directions Combine tomatoes, sugar, vinegar, garlic, thyme, and 1 1/2 teaspoons salt in a medium saucepan. Bring to a boil, stirring, then reduce heat to low and simmer, stirring occasionally, until mixture has thickened and little moisture remains, 45 to 50 minutes. Season with salt; let cool completely. (Filling can be refrigerated, covered, up to 1 week.) Sprinkle cheese over a work surface in a 10-by-12-inch rectangle. Roll out pastry dough directly over cheese to same dimensions, pressing to adhere. Spread 1 cup filling over dough. Starting with a long side, roll into a tight log. Wrap in plastic and freeze until firm, at least 4 hours and up to 1 month. Preheat oven to 375 degrees. Let dough stand at room temperature until sliceable, 20 minutes. Slice into 1/4-inch-thick rounds and arrange on a parchment-lined baking sheet. Bake, rotating pan once, until golden, 28 to 30 minutes. Flip pinwheels and bake 5 to 7 minutes more. Loosen with a metal spatula while still warm. Serve warm or room temperature. Cook's Notes If you want to bake smaller batches, start checking for doneness a few minutes earlier than called for below. Rate it Print