Tomato jam is absolutely delicious and just as versatile as other fruit jams, because after all, tomatoes are fruits, just treated more like vegetables (similar to peppers and squash). Only tomato jam can swing savory a bit more often than some fruit jams, working magic as a sandwich spread or simply dolloped onto crostini with ricotta or goat cheese. Here it's sweetened with brown sugar and infused with cinnamon and lemon.


  • 1 kilogram tomato (cut and peeled)
  • 500 grams brown sugar
  • 1 cinnamon stick
  • 1 lemon


  1. Rinse the tomatoes and place in boiling water for a few seconds to help remove skin.
  2. Cut into cubes and remove the seeds, if desired.
  3. In a saucepan over low heat, place the tomato with the sugar, lemon peel and cinnamon stick.
  4. Stir until thickened.
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