My sister in law Soraya once gave me a jar of homemade Tomato Marmalade – it was so very good! We used it as an appetizer with crackers and cream cheese…yummy! So I recently decided to try my hand at making it…but as I like things simple and quick, and I did not want to make a lot, I started with a can of Fire Roasted Tomatoes. The results were divine! We used half of this delicious jam with crackers and cream cheese and the other half I used for a recipe I’ll be sharing on Wednesday!
14.5 oz can Fire Roasted Diced Tomatoes, drained well
4 tablespoons sugar
pinch of salt
1 lemon, zest & juice
Place the drained diced tomatoes in a saucepan and bring to a boil on medium-high heat. Add the sugar and salt and stir well. Zest and juice the lemon and add to the bubbling tomatoes. Lower the heat and simmer 30-45 minutes.
Cool slightly and spoon into a jar. Refrigerate until ready to use.