Roasted Tomato and Cinnamon Jam

Preparation info

    • Difficulty


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.


  • 8 large ripe tomatoes
  • 2 tablespoons olive or rapeseed oil
  • 1


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