Caramelised tomatoes

Caramelised tomatoes

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1kg tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
toasted sesame seeds

Method

  1. Plunge 1kg tomatoes into a saucepan of boiling water until the skins begin to blister, just a few minutes, then use a slotted spoon to transfer them to a bowl of iced water. Carefully drain in a colander and remove the skins. Halve the tomatoes and remove the seeds. Heat 2 tablespoons extra-virgin olive oil in a large frying pan with 1 teaspoon ground cinnamon and 2 tablespoons granulated sugar and cook for 3 minutes. Add the tomato halves, then cook for 20–30 minutes over a low heat, stirring occasionally, until mixture reduces and caramelises. Transfer to a serving dish and allow to cool before sprinkling with toasted sesame seeds.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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