Moroccan Tomato Jam

 This is one of my really nummy finds from several of my favorite Moroccan restaurants. This across a savory levantine bread... OMG, so great.  It can also be used as a ketchup substitute, and in variety of other roles.

In this case, I'm stealing the base recipe from Jackie Mansfield/Ediblecetera. But then it's modified to meet my desires.  I'm going to include both a small-pot version as well as a big, bulk batch.

Basic, small pan version:

MOROCCAN SPICED FRESH TOMATO JAM

(Makes 1-2 cups)

Tools: 

• Grater
• Pot
• knife and cutting board
• working spoon

Ingredients:

• 2 lbs of ripe tomatoes (or a 28 oz / 800g can of peeled plum tomatoes, drained)
• 1 small sweet onion, finely grated
• 2 teaspoons of grated peeled fresh ginger
• 1 small garlic clove, finely minced or crushed
• 1 teaspoon of extra-v olive oil
• 1 tablespoon plus 1 teaspoon of wildflower honey
• 1 tablespoon of caramelized or regular tomato paste
• ½ teaspoon of ground cinnamon
• ½ teaspoon of finely grated lemon zest
• 2 teaspoons of fresh lemon juice
• Sea salt

Steps

1. Halve the tomatoes and gently remove the seeds by placing the cut side down on a cutting board and very gently but firmly pressing down with the flat of your hand. The seeds will squirt out in all directions and you can easily flip out any remaining seeds – don’t worry if one or two remain.
2. Using a coarse grater and cupping each tomato half in the palm of your hand, carefully grate the cut sides down to the skin; discard the skins.
3. Grate the onion in the same way.
4. In a heavy medium pan, combine the olive oil, garlic, onion, tomato pulp and ginger. Cook over a med heat stirring frequently, until the liquid has all but evaporated and you have a thick mixture. (10-15 mins)
5. Mix in the honey, tomato paste and cinnamon and stirring frequently, cook together until it thickens into a jam – approx 10 mins.
6. Add the lemon zest, juice and sea salt to taste. Allow it to cool before transferring to a clean jar and then refrigerate. Serve it at room temp.

Large-scale Version

MOROCCAN SPICED FRESH TOMATO JAM

Makes ~12 pints

Tools: 

• Grater
• Large crock pot
• knife and cutting board
• working spoon
• whisk
• straining spoon
• immersion blender or regular blender

Ingredients:

• ~7lb can of peeled/sliced tomatoes
• 2 large onion, finely grated
• 8 teaspoons of grated peeled fresh ginger
• 6 garlic cloves, finely minced or crushed
• 1/4 cup of extra-v olive oil
• 1/2 cup  of honey
• 1 medium can tomato paste
• 4 teaspoons of ground cinnamon
• grated zest from a whole lemon
• juice from the lemon + 1/4 lemon juice
• Sea salt

Steps

1. Strain the tomatoes and put the actual tomatoes in the crock pot. Add 1/2 cup of liquid, and reserve another 1/2 cup
2. Rough chop the onions, and saute them so they're lightly browned. Add to the crock pot
3. Combine the olive oil, garlic, onion, tomato pulp and ginger.  Set your crock pot to high and cook for 4 hours with the lid ajar.until the liquid has all but evaporated and you have a thick mixture.
4. Mix in the honey, tomato paste and cinnamon and stirring frequently, cook together until it thickens into a jam
5. Add the lemon zest, juice and sea salt to taste. 
6. Can while hot, and refrigerate after opening. Serve it at room temp.