Tomato Marmalade

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.


2 1/2 cups marmalade (serving size: about 1 1/2 tablespoons)

Recipe from

Cooking Light

Nutritional 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


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


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.