Serves: 4
Total Calories: 160
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 1/2 cup sugar, the oil, 2 tablespoons vinegar, and 2 teaspoons cinnamon and bring the mixture to a boil over high heat. Reduce the heat to medium and gently cook the mixture, stirring occasionally with a wooden spoon, until thick and jamlike, 5 to 10 minutes. Correct the seasoning, adding more sugar, vinegar, or cinnamon as necessary. The mixture should be sweet and spicy. Transfer the jam to a dish or bowl and cool to room temperature. It will keep, covered in the refrigerator, for up to 1 week.
Makes about 1 cup enough to serve 4 to 6
This Moroccan Tomato Jam1 recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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