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.

Yield: 2 1/2 cups marmalade (serving size: about 1 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 23%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 9.1g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 59mg
  • Calcium: 13mg


  • 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


  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.
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