Tomato marmelato with lemon
12 servings
100 minutes
Tomato marmellata with lemon is an unusual and exquisite jam born in sunny Italy, where gastronomic magic transforms simple ingredients into culinary masterpieces. The sweetness of ripe tomatoes combined with the tartness of lemon and a delicate caramel note of sugar creates a rich, multifaceted flavor that balances between fruity freshness and a warm, rich aftertaste. The addition of apple juice adds extra depth, while rosemary brings refined spicy accents. This marmellata pairs wonderfully with cheeses, meat delicacies, or as an original topping for toasts and pastries.
1
Peel the tomatoes and remove the seeds.
- Tomatoes: 2 kg
2
Cut the lemon into pieces along with the zest.
- Lemon: 1 piece
3
Combine tomatoes with lemon, add sugar, and pour in apple juice. Bring to a boil and cook for 40 minutes, constantly skimming off the foam.
- Tomatoes: 2 kg
- Lemon: 1 piece
- Sugar: 850 g
- Apple juice: 200 ml
4
The next day, add lemon juice and rosemary to the marmalade and bring to a boil.
- Lemon juice: 1.5 tablespoon
- Tomatoes: 2 kg
- Lemon: 1 piece
5
Blend the marmalade in a blender.
