World Cuisine

Sweet Tomato, Cinnamon and Sesame Seed Jam

cook 30 mins
  • 6–8 large ripe tomatoes
  • 2–3 tablespoons olive oil
  • 1 tablespoon tomato purée
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame seeds
  • salt and pepper
  • crusty bread, to serve
  • Place the tomatoes in an ovenproof dish, pour over the oil and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove the tomatoes with a slotted spoon, reserving the oil. Peel off the skins and chop to a pulp.
  • Tip the tomatoes into a heavy-based saucepan with the tomato purée and 1 tablespoon of the roasting oil and cook over a high heat until bubbling. Stir in the honey, cinnamon and ginger and cook for a further 5–10 minutes until the mixture is thick, adding more of the oil if necessary.
  • Meanwhile, dry-fry the sesame seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until golden brown.
  • Season the jam, tip it into a serving bowl and sprinkle over the toasted sesame seeds. Serve warm or at room temperature with crusty bread for dipping.
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