Sweet, spicy tomato jam is a popular Moroccan condiment. I use it as a marinade as well as a condiment. It’s great with shrimp skewers.

1 T unsalted butter

2 T finely grated fresh ginger

4 garlic cloves minced

1  28 -ounce can imported peeled tomatoes, drained and coarsely chopped

1 cinnamon stick

1/4 cup light brown sugar

1/4 cup honey

1 t ground cumin

1/4 t cayenne pepper

1/2 t ground cloves

kosher salt

fresh ground black pepper

Melt the butter in a large saucepan. Add the ginger and garlic and cook over moderately high heat, stirring until fragrant.  Add the vinegar and cinnamon stick and cook, stirring until reduced to a glaze- a minute or two.

Stir in the tomatoes, sugar,cumin,cayenne and cloves. Reduce the heat to low and cook, stirring occasionally, until the liquid has evaporated- about 45 minutes.

When quite thick, discard the cinnamon stick. Stir in the honey. Season with salt and pepper to taste. Let it cool a bit.

Transfer to a food processor and puree until the mixture is fairly smooth. If you have an immersion  blender you can blend it  right in the pot. You can make this up to 4 days in advance and store in a jar in the fridge. Bring to room temp when using.

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