For the green tomato marmalade: Cut 4 tomatoes in small dice, and cut the last one in 5 slices. In a small pan, boil the honey, sugar, until sugar is dissolved and has nice golden color. Add ginger, and the vanilla. Then, add all the tomatoes. Try to keep the sliced ones separated. Cook for 20 to 30 minutes very slowly.
For the sugar dough: Cut the butter in small pieces on top of the flour. Mix with your fingers, then, put in the middle, the water, the sugar, salt and the egg yolks. Mix everything together but do NOT work the dough too long.
Let sit in a cool place for 2 hours.
Add the toasted almonds, roll it down, and cut 12 circles of 5 inches each. In the middle of 6 of them, put 1 full spoon of marmalade. Brush the side of the dough with egg, and cover with the other 6. (Or you could fold them over to make half moon baked pies.)
Cut the dough if you have to for them to look alike.
Brush some more egg on top, then, bake for 18 minutes in a preheated 400 degree oven. Let them cool down, and sprinkle with powdered sugar and the sliced tomatoes on top.
Recipe courtesy of Chef Jose Gutierrez