Tomato Marmalade

Both the cooked tomato and the oil render the fruit's lycopene more easily absorbed by the body. Serve this as a condiment with roasted lamb or chicken, or as a sandwich spread.

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

Ingredients

• 2  tablespoons  olive oil
• 1  cup  finely chopped onion
• 1  tablespoon  minced garlic
• 7  cups  chopped seeded tomato (about 3 pounds)
• 1/2  cup  sugar
• 1/2  cup  fresh lemon juice
• 3  tablespoons  molasses
• 2  tablespoons  tomato paste
• 1/4  teaspoon  ground red pepper
• 1/8  teaspoon  ground allspice
• 1/8  teaspoon  ground cloves
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper

Preparation

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.

Nutritional Information

Calories:

46 (23% from fat)

Fat:

1.2g (sat 0.2g,mono 0.8g,poly 0.2g)

Protein:

0.6g

Carbohydrate:

9.1g

Fiber:

0.8g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

59mg

Calcium:

13mg