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.
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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.