Cinnamon Tomato Jam
Sweet and Spicy Tomato Jam with Cinnamon
If you've never tried tomato jam, you're really missing out. And, there's no better time to make it then when fresh tomatoes are found ripe on the vine in your home garden or at your local farmers market.
For a good tomato jam, plenty of sugar needs to be added to differentiate it from a basic tomato sauce. But because we want this to be served with meat, we need to make sure to add vinegar in addition to the acidity found in tomatoes, to balance the sugar.
This cinnamon tomato jam can be stored in the fridge for up to a week or canned for the pantry. It goes wonderfully on some cheddar and thyme biscuits or on any meat, but we prefer it better over fish or chicken meat or in these vegetarian tacos; the jam makes a great cheeseboard addition as well.
Sweet and Tangy Cinnamon-Spiced Tomato Jam
Makes: 1 jar
Prep Time: 5’
Cooking Time: 30’
Additional Time: 0’
- 1 tablespoon olive oil
- 1 spring onion, finely chopped
- 2 garlic cloves, finely minced
- 1 fresh tomato
- 1 can whole tomatoes
- 1 cinnamon stick
- 2-3 tablespoons sesame seeds
- 4 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/2 chili, seeds removed
- sea salt
- Cook the onions on low until translucent in olive oil.
- Add the garlic, cook for 2 min more.
- Add the fresh tomato and cook for 5 more minutes or until softened
- Mix the canned tomatoes together with the vinegar, sugar, chili, cinnamon and sesame seeds, add to the garlic/onion mixture, and cook on medium-low, covered for 30 min; season to taste;
- Serve with any meat, fish, or as an addition to any cheeseboard.
We prefer Saigon Cinnamon Sticks in this recipe, but you can use any variety of high-quality cinnamon.