Too Many Tomatoes-Sicilian Tomato Jam

tiny tomato jewels

Last week I made some cantalope jam based on a recipe I tasted in Sicily outside Trapani. I went wild for the flavor, sweet, clean, fresh and complementary to fresh ricotta.



Imagine my surprise when my friend from the other side of the island ( near Catania) Milena send me a brochure with new recipes to try and there was Tomato Jam served on ricotta.

from Milena's Tastannu-tastannu brochure she sent me
from the Province of Syracuse.

This should be of no surprise to Americans with our Jalapeno Jelly- yet it continues to surprise people. Last year Mark Bittman wrote about a Spanish inspired version with ginger and chili pepper, which he suggests served with tuna.

It is all about preserving foods and usually sugar, vinegar and spices are all involved. This version is left as a sweet version, very similar to a strawberry jam, highlighted with lemon juice. I didn't have any basil today which the recipe calls for, but will add some tomorrow when the shops reopen.


At this weeks Saturday market I found these tiny tomatoes which looked more like juicy grapes,




and decided they were the perfect size for what looked like small jewels when served. The recipe calls for the Pachino tomatoes, which are "IGP" ( the geographical production of these tomatoes is protected). So much of the food in Italy is intense in flavor. Terroir is so important. The soil and climate provide a precious gift. Respecting tradition is priceless when it comes to food.

one of the tomatoes on a piece of caciocavallo cheese

here is the recipe from the brochure:

Pacchino IGP Cherry Tomato Preserve

2 pounds peeled Pachino tomatoes,(smaller than San Marzano and sweeter)
1 pound granulated sugar
1/2 cup lemon juice
1/4 cup fresh basil


To peel tomatoes, cut cross in the bottom ( opposite from stem end) and put in a pot of boiling water until the skin of the tomatoes starts to pull away.

Remove tomatoes from water.

Peel tomatoes and put in pot with sugar. Mix well.

Cook to 106 C or 222F.

Off the heat, stir in the lemon juice and the basil.

Keep covered in fridge.

The recipe I made I used 500 grams/one lb of tomatoes and 250/1 cup of sugar.