Preheat oven to 450F. Wash the tomatoes. Place tomatoes stem-side down on a baking sheet and roast until charred and soft, about one hour. Cool.
Have two bowls ready, one for the tomato pulp, one for the peel and seeds. Peel a tomato (this will be easy) then grasp it by the stem end in your fingers, hold it over the pulp bowl and section it the way you would an orange, peeling the flesh off in pieces and letting them fall into the bowl.
You will be left with the core and the seeds clinging to it in your fingers—hold this over the second bowl and scrape the seeds out with your fingers, then pinch the hard stem-piece off the core with your finger and thumb, drop it into the seed and skin bowl, and drop the remaining core into the first bowl with the pulp. Don’t worry if some seeds are mixed in with the pulp.
When you’ve repeated with all the tomatoes, press the peel and seeds mixture through a strainer into the pulp—there’s too much good, rich, charred tomato flavour here to waste. (Reserve whatever remains in the strainer for stock.) With a knife or the edge of a spatula, coarsely chop the pulp right in the bowl.
Heat the oil in a cast-iron frying pan over medium heat until it shimmers. Add the tomato pulp, and cook over medium heat, stirring frequently and mashing with a fork or spatula, until all the liquid has evaporated and the mixture is just beginning to brown, from 10 to 15 minutes.
Remove from heat, briefly, and mix in the honey and cinnamon. Return to heat for 1 minute, remove from heat and let cool. Add the orange blossom water. Serve in a large flat bowl, sprinkled with sesame seeds.
Spoon onto Chevre-Parmesan Rounds, sprinkle with sesame seeds, arrange on a platter, pass and wait for the oohs and aahs.
(Adapted from Lucy Waverman)
½ cup (scant 4 oz, 115 gr) soft chevre
1/2 cup (4 oz, 125 gr) cold unsalted butter, cubed
½ cup (1 oz, 28 gr) grated parmesan
1 ¼ cups (320 ml) all-purpose flour
2 tsp. (10 ml) cracked fennel seeds
1 to 2 Tbsp. (15-30 ml) cold water
Preheat oven to 400F. Pulse all ingredients except water in a food processor until the mixture resembles coarse corn meal with a few larger lumps. Sprinkle one tablespoon water over top, pulse, and pinch mixture together—if it holds together, stop here, if not, add another tablespoon of water.
Form dough into a ball, cut in two for ease of handling and roll out each piece to about 1/8 inch thick between two layers of waxed paper. Cut into 1 or 2-inch rounds. Continue to roll and cut until all the dough is used up. Bake rounds at 400F for 10 to 12 minutes, until slightly browned. Cool on a rack. Spoon tomato jam on top and sprinkle with sesame seeds.