Marmellata di Pomodorini - Tomato Marmalade

September 1, 2021

Summer’s not over until the last tomato is plucked from the vine and we had a banner year given the hot weather. I dried, froze, made tomato sauce, passata and cooked them into winter soups. This year making tomato marmalade was also on my list. Here’s the recipe from my upcoming book: Ciao Italia: Plant, Harvest Cook!

Marmellata di Pomodorini – Tomato Marmalade 

Makes 1 pint

6 cups halved cherry tomatoes (about 2 pounds)
¼ cup fresh lemon juice plus the zest
1 cup sugar
2 tablespoons balsamic vinegar
1 teaspoon fine sea salt
One 6-inch piece whole cinnamon stick
¼ teaspoon fresh ground ginger
1 peeled whole shallot or small onion, studded with whole cloves
1 whole bay leaf

Put the tomatoes in a large pot with all the rest of the ingredients.

Cover and bring to a boil, then lower the heat to simmer and stir to combine everything well. Cook uncovered over low heat until the jam is thick, about 45 minutes; The jam should be thick and spreadable, not thin and soupy.

Discard the onion, cinnamon stick and bay leaves.

Ladle the jam into pint size jars, cap and refrigerate or freeze for up to 1 year. For a smoother jam, use an immersion blender.

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