Recipe: Matisha Maasla - Sweet Tomato Jam

  • 1.5kg ripe tomatoes
  • 3 tablespoons olive oil
  • 2 coarsley grated brown onions
  • 2 crushed garlic cloves
  • 1 teaspoon ground ginger
  • 1 cinammon stick
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground saffron threads
  • 3 tablespoons tomato paste
  • 2 tablespoons honey
  • 3 teaspoons cinnamon

Makes 625m (2 1/2 cups)

  1. Halve the tomatoes crossways and squeeze out the seeds.
  2. Coarsley grate the tomatoes into a bowl down to their skin.
  3. Discard the skin and set the grated tomato aside.
  4. Heat the olive oil in a heavy based saucepan over low heat and add the onion.
  5. Cook for 5 minutes and then stir in the garlic, ginger, cinnamon stick and pepper. Cook for 1 minute.
  6. Add the saffron, together with the tomato paste, tomatoes and 1/2 a teaspoon of salt.
  7. Simmer uncovered over medium heat for 45 to 50 minutes or until most of the liquid evaporates.
  8. Be sure to stir often as the sauce starts to thicken to prevent it from sticking to the bottom of the pan.
  9. When the oil begins to separate, stir in the honey and ground cinnamon and cook over low heat for 2 minutes.
  10. Adjust the seasoning with salt if necessary.
Serve with bread as a dip or as a salad. You can also use this as a base for some tagines.

Note: Can be stored in a clean, sealed jar in the fridge for up to 1 week.

No comments:

Post a Comment