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Tomato Marmalade

Yield 2 1/2 cups marmalade (serving size: about 1 1/2 tablespoons)
Both the cooked tomato and the oil render the fruit's lycopene more easily absorbed by the body. Serve this tomato marmalade as a condiment with roasted lamb or chicken, or as a sandwich spread.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 7 cups chopped seeded tomato (about 3 pounds)
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 3 tablespoons molasses
  • 2 tablespoons tomato paste
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 46
  • caloriesfromfat 23 %
  • fat 1.2 g
  • satfat 0.2 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 0.6 g
  • carbohydrate 9.1 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 59 mg
  • calcium 13 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic; cook 1 minute. Add tomato; cook 4 minutes. Stir in sugar and next 6 ingredients (through cloves) and 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer until mixture thickens and is reduced to 2 1/2 cups (about 65 minutes). Stir in the remaining 1/4 teaspoon salt and black pepper.