When I got this recipe from Angela, it had one sentence at the end of it, “Make this now.” And I did, and it was so worth it. This is an amazing condiment, good on just about anything including grilled cheese. I do not have any more fresh tomatoes, so I used organic, whole, canned tomatoes. I didn’t even put on the stove exhaust fan, while it was cooking, because it smells just as good as it tastes.
Moroccan Tomato Jam
Author: Angela
Ingredients
- 5 lbs tomatoes, blanched, skinned, seeded and coarsely chopped
- A pinch of saffron
- 2 tsp fresh ginger, grated
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic, minced
- 1/3 cup onion, minced
- 1/4 cup olive oil
- 3 TBSP. tomato paste
- 2 TBSP cilantro, chopped
- 1 tsp cinnamon, ground
- Salt to taste
- 4-6 TBSP honey
Instructions
- Place the tomatoes in a heavy bottomed saucepan with the saffron, ginger, pepper, garlic, onion, olive oil, tomato paste, cilantro and cinnamon. Cook over medium high heat , stirring frequently, until the tomatoes cook down and the liquid is evaporated.
- Once this happens, the tomatoes will thicken and fry in the oil. Stir in honey and salt to taste and continue to cook, 5-8 more minutes until flavors come together.
- Remove from heat and cool before serving on grilled vegetables, chicken, or pork. For a real taste sensation, add it to meatloaf.