Jam of tomatoes

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  • 1 kg peeled tomatoes peeled (1 kg net tomato gravy)
  • 1 teaspoon salt
  • 8 cl Oil
  • 3 cinnamon sticks
  • 3 cloves
  • 3 black pepper sauce
  • 150 g coarse sugar
  • 2 tablespoons cast water

For decoration:

  • 1 tablespoon roasted sesame seeds
  • 1 tablespoon peeled almonds, roasted and crushed


Cooking time: 1hTotal Time: 1h15mNumber of persons: 4
  1. In a casserole over low heat, place the tomatoes with oil, salt and spices.
  2. Cover the casserole and let the tomatoes cook and secrete their natural water.
  3. Mash the tomatoes and continue cooking over low heat until the tomato water evaporates.
  4. Add the coarse sugar and leave the tomatoes honey with constant stirring until the tomatoes become jam-intensive.
  5. Add blossom water, mix all and remove the casserole from the fire.
  6. Serve tomato jam decorated with sesame or crushed almonds.
  7. For your benefit: Tomato jam can be served as a garnish with salads or used to decorate lamb tagine or fried chicken.
User Review
5 (11 votes)

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