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.
Cooking Light JULY 2007
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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