Cherry Tomato Marmalade

I’ve always been such a fan of accoutrements. Dips, spreads, relishes, djons… you name it- I probably really, really enjoy it. Tomatoes, in all forms, are one of my favorite ingredients in the kitchen- in this recipe especially. Take a cherry tomato and cook it, very slowly so as to draw out and enhance all of it’s natural sweetness, place it atop just about anything- and you’re sure to go in for more bites than you had anticipated.


Servings: 10

Prep Time: 5 minutes

Cook Time: 20 minutes



  • 1 Pack Cherry Tomatoes Preferably the multi-colored or Heirloom Cherry Tomatoes
  • 4 Tbsp. ExtraVirgin Olive Oil
  • Salt
  • Pepper
  • Smoked Paprika



  1. Wash tomatoes and be sure to discard any spoiled ones that have made their way into the bunch.
  2. In a sauce pot, ideally a ceramic pot because I like the way it allows the fruit’s sweetness to really be extracted in the cooking process, heat Extra Virgin Olive Oil.
  3. Once oil is hot add Tomatoes, and season with salt, pepper, and paprika.
  4. At this point you may be tempted to stir the tomatoes in order to watch them transform- but patience is key. Cover the pot and allow the tomatoes to blister and pop open.
  5. After a few moments of letting the tomatoes stew in it’s own juice, remove lid and, using a metal spatula, burst any tomatoes that have yet to do so on their own.
  6. Now is where you really take the marmalade to the next level. While you don’t necessarily need much time to cook this, the longer you do- the sweeter the outcome.
  7. Once Marmalade is cooked down, store in air tight container and enjoy with cheese… on toast… with your eggs… and many other ways for up to one week.

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