Rating: 5 stars
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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.

Maureen Callahan
Recipe by Cooking Light July 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

46 calories; calories from fat 23%; fat 1.2g; saturated fat 0.2g; mono fat 0.8g; poly fat 0.2g; protein 0.6g; carbohydrates 9.1g; fiber 0.8g; cholesterol 0mg; iron 0.3mg; sodium 59mg; calcium 13mg.
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