Moroccan Tomato Jam
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Bake Time: 1 hour
- Serves: 2
- Complexity: easy
- 4 pounds red ripe tomatoes
- 3 tablespoons honey (preferably orange blossom honey)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons orange blossom water
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
Preheat your oven to 450 F degrees.
Place the tomatoes in a baking pan covered with foil.
Bake the tomatoes for 1 hours and 15 minutes until they become charred and soft.
Once the tomatoes are done, remove them from the oven and let them cool down.
Peel, seed, and chop the tomatoes into chunks.
Place the tomato chunks in a bowl and drain them as much as possible from their juice.
On medium heat, drizzle the olive oil in a skillet. Let it heat up for 1 minute.
Add the tomatoes to the skillet and cook for 20 minutes until most of the liquid has evaporated.
After 20 minutes, add the honey, orange blossom water, cinnamon, salt, and pepper to the tomatoes.
Increase the heat to medium-high and continue cooking for another 15 minutes until the tomatoes are dry and cramelized.
Sprinkle toasted sesame seeds on the Tomato jam before serving (hot or cold) with bread and crackers.