Tomato Jam


Preparation info
  • Makes About 1 Cup ; Serves

    4 to 6

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

This thick, spicy “jam” is unlike any tomato dish you’ve ever tasted. Sweet, fruity, and perfumed, it is traditionally part of the lavish assortment of salads served at the beginning of a Moroccan meal. I like to serve it in a more unconventional fashion—as a relish for grilled meats.


  • 8 ripe tomatoes (3 to 3½ pounds)
  • ½ cup sugar, or more to taste


  1. Cut the tomatoes in half crosswise and gently squeeze the halves, cut side down, over a bowl to wring out the seeds (you can save the seeds and liquid for stock or soups). Grate the tomatoes, on the coarse side of a grater, into a large nonstick skillet.

  2. Stir in the sugar, oil, wine vinegar, and cinnamon and bring the mixture to a boil over high heat.