161 – Moroccan Tomato Jam (Appetizer) Recipe
- 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
1- Preheat your oven to 450 F degrees.
2- Place the tomatoes in a baking pan covered with foil.
3- Bake the tomatoes for 1 hours and 15 minutes until they become charred and soft.
4- Once the tomatoes are done, remove them from the oven and let them cool down.
5- Peel, seed, and chop the tomatoes into chunks.
6- Place the tomato chunks in a bowl and drain them as much as possible from their juice.
7- On medium heat, drizzle the olive oil in a skillet. Let it heat up for 1 minute.
8- Add the tomatoes to the skillet and cook for 20 minutes until most of the liquid has evaporated.
9- After 20 minutes, add the honey, orange blossom water, cinnamon, salt, and pepper to the tomatoes.
10- Increase the heat to medium-high and continue cooking for another 15 minutes until the tomatoes are dry and cramelized.
11- Sprinkle toasted sesame seeds on the Tomato jam before serving (hot or cold) with bread and crackers.