This is unlike any other tomato jam you’ve ever tasted. It’s one I grew up eating with my Dad in the Dominican Republic, deep with rich caramel flavors alongside cinnamon and star anise. Come ride the nostalgia train with me as we make Dominican Tomato Jam!
Tomato season is in full swing and I just couldn’t let it go by one more year without posting this Dominican Jam recipe. It’s such a simple dessert, but so delightful when the tomatoes are sweet and you have a few key spices in your cabinets.
This is a tomato based dessert, more like a treat than a jam, but we call it a jam to make it easier to understand. It’s eaten on its own, or like my Dad ate it, over vanilla ice cream. First, score yourself some super ripe, meat tomatoes.
Blanch them in boiling water for three minutes and then dunk them in ice water, to peel the skins. Cut into quarters and remove the seeds. Add the tomatoes, alongside sugar, water, cinnamon sticks, and star anise into a pot and let simmer for 30-45 minutes. The photo below was taken 10 minutes in and between then and the 45 minutes, they become a silky tomato that’s bright red with goodness.
Tomatoes, sugar, water, star anise, cinnamon sticks, and time. That’s all you need for this classic Dominican dessert that showcases tomatoes in the best light. These tomatoes were locally grown on Martha’s Vineyard by Morning Glory Farm and they were just the perfect variety to make this dessert!
Dominican Tomato Jam
- 4 large tomatoes
- 1 cup granulated sugar
- 1 cup filtered water
- 2 cinnamon sticks
- 2 star anise pods
- Bring a large pot of water to a boil and prepare a bowl of ice and water.
- Score the bottom of your tomatoes with an X and drop them carefully into the boiling water, for three minutes. Remove and dunk them quickly into the ice bath. Let cool and peel.
- Cut into quarters and remove seeds.
- Add peeled and deseeded tomatoes into a smaller pot with sugar, water, and spices over low heat for 30-45 minutes, until tomatoes are bright red, slightly translucent, and delicious! Serve warm over ice cream or cold as a dessert on its own.
DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!