Roasted Tomato and Cinnamon Jam

Name: Roasted Tomato and Cinnamon Jam
Cuisine: Morocco
Ingredients: 2 tablespoons honey or soft brown sugar; 1 tablespoon tomato purée; 1–2 teaspoons ground cinnamon; 2 tablespoons honey or soft brown sugar; 1 tablespoon sesame seeds, dry roasted (to serve); 1 teaspoon ground ginger; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 8 large ripe tomatoes; 2 tablespoons olive or rapeseed oil; 2 tablespoons olive or rapeseed oil

Preparation info

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

I often roast tomatoes for sauces or slow-roast halved tomatoes with garlic and cinnamon sticks to enjoy as an accompaniment to roasted or grilled meats and fish. I make this sweet Moroccan jam to serve as a condiment or to have as a dip with bread, olives and feta cheese.

Ingredients

8 large ripe tomatoes
2 tablespoons olive or rapeseed oil
1

Africa
Morocco
Condiment
Sauce
Mediterranean
Vegetarian
Gluten-free
Spicy

Method

Preheat the oven to 180°C/350°F.

Place the tomatoes in an oven-proof dish, drizzle the oil over them, and roast them in the oven for about 30 minutes