To make this marvelous preserve, tomatoes are first scorched in a hot oven to bring out their natural sweetness, then cooked down in a skillet. The jam is delicious with hot Semolina Griddle Bread or served in dollops on freshly steamed couscous.
Toasted sesame seeds add an inimitable nutty flavor. For a different taste, substitute a pinch of North African baharat, a spice mixture made with equal amounts of dried orange rind and dried ground rosebuds, and pinches of ground ginger and cinnamon to taste. Chef-owner Fatima Hal, of the Restaurant Mansouria in Paris, often adds pinches of powdered dried rose petals and nutmeg to flavor her tomato jam.
This jam can be refrigerated for up to 1 week. Sprinkle with sesame seeds just before serving.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.