Gastronomixs

Moroccan sweet tomato jam with cinnamon

There is still so much we have to learn from non-Western European cuisine. There are many undiscovered flavours, such as this sweet jam made from tomatoes seasoned with cinnamon. This tomato jam can be used in a wide variety of dishes, from starters to desserts.

Makes 1 kilogram.

Moroccan sweet tomato jam with cinnamon

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Ingredients

1

kg

beefsteak tomatoes, peeled

30

g

olive oil

50

g

butter

2

cloves

garlic

2

tsp

ground cinnamon

50

g

granulated sugar

As needed:

 

salt and pepper

Preparation method

  • Chop the tomatoes coarsely.
  • Heat the butter with the olive oil.
  • Slice the garlic into thin slices and fry gently until golden brown.
  • Add the cinnamon and continue to cook briefly.
  • Next, add the sugar and tomatoes and cook gently for approximately 45 minutes, until most of the water has evaporated and the mixture has the consistency of jam.
  • Transfer to storage jars or vacuum seal and store in the refrigerator.

Serving suggestions

  • As a component in a dessert, e.g. with several tomato and green herbs or couscous components.
  • As an accompaniment to grilled dishes.
  • Also a lovely bread spread.

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