Moroccan Tomato Jam



  • 5 lbs tomatoes, blanched, skinned, seeded and coarsely chopped
  • A pinch of saffron
  • 2 teaspoons fresh ginger, grated
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic, minced
  • 1/3 cup onion, minced
  • 1/4 cup olive oil
  • 3 tablespoons tomato paste
  • 1/4 cup cilantro, chopped
  • 1 teaspoon cinnamon, ground
  • Salt to taste
  • 4-6 tablespoons dark honey


  1. Place the tomatoes in a heavy bottomed saucepan with the saffron, ginger, pepper, garlic, onion, olive oil, tomato paste, cilantro and ½ teaspoon cinnamon. Cook over medium high heat, stirring frequently, until the tomatoes cook down and the liquid is evaporated. Once this happens, the tomatoes will thicken and ‘fry’ in the oil. Stir in the remaining ½ teaspoon cinnamon and honey and salt to taste. Keep stirring and simmer for a few more minutes. Remove from heat. This is a great accompaniment to chicken or a sauce for grilled vegetables.