A fantastic way to use and keep an abundance of tomatoes, this jam can be made with any variety or combination, from vine tomatoes to large beefsteaks. Classic spices from the Moroccan pantry—cinnamon, cayenne, and ras el hanout—imbue it with warmth.
Ras el hanout is a vibrant, aromatic blend of spices that varies widely by spice shop or family—some versions might have 30 different ingredients, while others only four or five. The prominent flavor is typically a combination of sweet, like cinnamon, and savory, like cumin and coriander. If you can’t find it, don’t worry, but you may want to add 1/4 teaspoon each of cumin, coriander, and cloves to the recipe.
You can use this jam as a spread, cheese pairing, or a dip or condiment anywhere you would use ketchup. Try it in a BLT (as the T), on scones or biscuits with cream cheese, or my favorite, on buttered toast. I also love it added to vegetable pizza or served with grilled sausages.
Makes about 3 cups
- 4 pounds ripe tomatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 1 tablespoon ras el hanout (or 1/4 teaspoon each of ground cumin, coriander, and cloves)
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 3 tablespoons sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
To peel tomatoes, bring a pot of water to a boil. Use a paring knife to score an X on the bottom of each tomato, taking care to only slice through the skin. Plunge the tomatoes in the boiling water for about 30 seconds. Remove from the water and when cool enough to handle, peel the skin off, starting from the X. Dice the peeled tomatoes and set aside.
In a large stockpot over medium-low heat, melt the butter and olive oil together until foamy. Add the garlic, ras el hanout (or other spices), cinnamon, and cayenne, and cook until the garlic begins to turn golden and the spices are fragrant, about 3 minutes.
Add the diced tomatoes and sugar and stir well. Lower the heat to a simmer and cook, stirring occasionally to scrape any bits from the bottom, until the tomatoes cook down and caramelize, and all the liquid evaporates. This should take about 60 to 90 minutes, depending on the juiciness of the tomatoes. The texture should be that of a thick, glossy sauce. Taste to adjust seasonings.
Cool, then transfer to jars and refrigerate for up to 10 days, or freeze for longer.