Name: Moroccan Tomato Jam – FK Prael
Ingredients: 4 ½ lbs Tomatoes (Ripe); 3 - 4 tbsp Olive Oil; 4 tbsp Honey; ¾ tsp Cinnamon (Ground); 1 tsp Salt (To Taste); 2 tsp Orange Flower Water; 1 tbsp Sesame Seeds; ½ tsp Ginger (Ground); ¼ tsp Optional: Ras el Hanout

AuthorSamuel Dietzmann

I’ve been a fan of Moroccan cooking for decades, and this has always been a condiment as part of the dinners I’ve gone to at Moroccan restaurants. I finally decided to make my own, so I researched and tested the recipe until I liked it, and here it is.

[cooked-sharing]

Yields1 Serving

4 ½ lbs Tomatoes (Ripe)

3 - 4 tbsp Olive Oil

4 tbsp Honey

¾ tsp Cinnamon (Ground)

1 tsp Salt (To Taste)

2 tsp Orange Flower Water

1 tbsp Sesame Seeds

½ tsp Ginger (Ground)

¼ tsp Optional: Ras el Hanout

Preheat your broiler to medium-high heat. Line a large rimmed baking sheet with aluminum foil.

Core the tomatoes, cut them in half, and discard the seeds. Arrange the tomato halves skin side up on the baking sheet, and cook them under the broiler for about 25 minutes, or until the skins are scorched and can be pinched off, and the tomatoes are soft. Remove from the oven and allow to cool to handling temperature.

Remove the tomato skins and discard them. Coarsely chop the tomatoes and place everything in a large skillet or pan. Add the olive oil, and cook over medium-high heat, for about 15 minutes, stirring and mashing the tomatoes as you go.

When all the liquids have evaporated and and the tomato mash just starts to brown, stir in the honey and seasonings. Cook for a few minutes longer and remove from the heat.

Stir in the orange flower water, and adjust the seasoning to taste.

Serve warm or cold, or jar immediately (as you would jams/etc.) for longer-term storage.

Ingredients