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chicken with moroccan jam

Moroccan Tomato Jam With Sesame Seeds

Moroccan Tomato Jam

Moroccan Food is Strong, Colorful and Infused with Spices

As I write this article I am looking out the window at the weather. Today is officially the first day of summer, but here in Pau, France it seems like early Spring.  It has been rainy and cold for weeks, no one knows when it will officially stop so we can welcome in warm weather.

Morocco is a country located south of Spain with a long political history linked to France and Spain (whereby Morocco gained its independence from both countries in 1956). Although I have never had the opportunity to visit Morocco, I have had the luck of eating good Moroccan cuisine. Like its hot and sunny biodiverse country, Moroccan food is warm and full of color, sweetness and spice. It is a cuisine that I would like to explore more because it’s vibrant flavors add a big touch of taste without heaviness.

Paula Wolfert, (a cookbook writer that I greatly admire), used to live in Morocco and developed a tomato jam recipe that I adapted for you here. The original recipe for tomato jam comes from her cookbook called “The Food Of Morocco” which you can buy here, if interested.

Adding seeds to a dish is an ideal way to add some flavor and good nutrition

Moroccan meals are a pleasure to the eye. Served in clay tagines, the Moroccan meats, fish , eggs and vegetables are usually presented with a condiment (sauce) on foods along with a sprinkle of seeds.

Not every culture uses seeds as a topping like you would see in Morocco. This dusting of sesame seeds that I use is this recipe adds much to the texture, look and nutrition of any meal. If you are a vegetarian, this tomato jam dish adds a smack of flavor to your vegetarian menus, while seeds give you protein and healthy fatty acids. I cannot say enough about the nutrition power of seeds and I just encourage you to experiment and sprinkle away!

Moroccan Tomato Jam is a healthy condiment to spice up meat, fish, eggs and vegetables

The texture of this condiment is exactly like its title: jam. The main ingredient is tomatoes and by roasting and cooking them for a long period, the liquid evaporates, leaving behind a thick nutrient-rich tomato sauce. Tomatoes are high in lycopene, a powerful antioxidant and cancer prevention food. This dish uses honey to sweeten, (a better choice than sugar) and fresh ginger, an antibacterial strong spice known for its gastrointestinal calming properties. The sesame seeds add the last healthy crush, as these seeds are popular in Moroccan cuisine and have antioxidant properties and help with lowering blood cholesterol because of lignans called sesamin and sesamolin present in sesame seeds.

Recipe ReDux Challenge

This recipe for tomato jam is part of a monthly recipe challenge that publishes healthy tasting and nutritious recipes developed by dietitians and nutritionists. This month’s recipe theme was “sowing your seasonal seeds” highlighting a recipe from our region that uses a seed as a main ingredient.

In French cuisine the use of seeds is not a paramount as in other cultures. To collaborate with the seed theme I thought immediately of Moroccan cuisine. France has a large Moroccan population and Moroccan food is found easily in France. Morocco and Moroccan food is part of France and French culture, despite the efforts on both sides to keep cultural traditions, language, dress and food as their proud distinctions.

Bon Appetit! Please let me know if you try this recipe and how it comes out. I loved the easiness and strong flavor of this tomato jam. Now we just have to wait for summer to come and grill some meat and slip this sauce and sesame seeds on the barbecued food.

Enjoy the choice of recipes from my fellow dietitians.

Moroccan Tomato Jam Topped With Sesame Seeds

Serves 4-6
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Condiment
Region Moroccan
A taste of Morocco on eggs, meat, fish and vegetables. This tomato jam put the right sweet and healthy punch to many a dish.


  • 2lb ripe tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt ((or regular table salt))
  • fresh ground pepper (to taste)
  • 2 teaspoons orange flower water
  • 2 tablespoons roasted sesame seeds
  • 1 teaspoon grated ginger


You can double the recipe and put leftovers in the freezer.


Step 1
Line with aluminum foil a rimmed baking sheet.
Step 2
Preheat the oven broiler to medium heat.
Step 3
Core and cut tomatoes in half and remove the seeds from inside.
Step 4
Place tomatoes skin up on the aluminum baking sheet.
Step 5
Put tomatoes into oven under broiler, and roast tomatoes for about 30 minutes. Remove from oven.
Step 6
Let tomatoes cool and remove skins.
Step 7
Chop tomatoes and add to a skillet pan. Cook tomatoes (stirring frequently) with olive oil for about 10 minutes under medium heat.
Step 8
When the liquid has evaporated and the tomatoes start to brown, add the honey and seasonings. Stir well and cook for 5-10 minutes longer.
Step 9
Turn off heat and allow tomato mix to cool slightly. Stir in the orange flower water and taste to adjust for seasonings.
Step 10
Serve tomato jam warm or cold, with sesame seeds sprinkled on top.
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16 Responses to Moroccan Tomato Jam With Sesame Seeds

  1. mbrighton October 21, 2013 at 18:23 #

    Brian, living in Scotland wrote this comment sent via email:
    Howdy and greetings from Scotland!
    Grabbing a few moments before the next phase of …I dont know….something! work! chore! Ha ha.
    Here are my comments on the Moroccan Jam + Seasame Seeds which I left on the blog. I am unsure if they were successfully posted so here you go again:
    Hi Mary,
    I hope all is good with you and family. Just a quick note to say that I tried the Moroccan jam & seasame seeds dish. It went down a treat with all the family. Wasn’t too difficult even for a novice like me! Thanks for the post and keep up the good work of course. Hey! I also managed to use the left over tomato skins in a tomato sauce prepared that night for a next day meal – you know Im from a family of 12 (10 children!!) so I have learned the “waste not, want not” mantra from my wonderful mother. She always managed to cook up some healthy meals on a shoestring. the 70’s in Ireland were fairly tough financially so all money-saving tactics were employed!
    Maybe you could do a wee blog post on using left overs……???
    OK gotta go, Bonne Chance, Brian”
    Great idea Brian-a wee blog post on leftovers!

  2. Serena July 2, 2013 at 21:52 #

    Did you see I pingbacked to this post…because I loved your mention of the flavors of Spain so much I had to create a recipe with Spanish flavors too! (:

    • mbrighton July 4, 2013 at 01:31 #

      Hi Serena! I did see that you did that! I hope I left a comment /acknowledgment when I saw that -because I meant to. The trip over to the states was a bit chaotic (also with my sick with strep throat daughter). I feel a bit behind and really appreciate (a lot!) the pinback. Your recipe looks very yum and the pics (as usual) super appetizing. Good luck!

  3. Kelly Sloan June 26, 2013 at 23:55 #

    This recipe sounds so flavorful and delicious. 🙂

    • mbrighton June 27, 2013 at 13:53 #

      Kelly, thank you very much!

  4. Emma Stirling June 26, 2013 at 15:27 #

    Thanks for sharing this Mary…a great recipe for many a dish. I went with a middle eastern theme too! My hubby is working on a TV program for Le Tour De France starting Sat so we will be up to our necks in the French countryside and ill think of you!

    • mbrighton June 27, 2013 at 13:53 #

      Hi Emma! Fantastic! Off to France if I understand? What a great experience. The tour often passes through Pau, where we live, but I am not sure of the program this year. Now we are on the Jersey Shore getting ready to spend a good (and hot!) summer. I am going to check your recipe out now, you always create fantastic ones. We have been traveling over from France with glitches (flight cancelled from Montreal to Newark) and haven’t had a chance to check out my fellow dietitians’ recipes. Warmly, Mary

  5. serena June 24, 2013 at 05:06 #

    Hope your weather improves! Ours too…my tomatoes need sun so they will ripen and I can make this! What an exotic way to eat spicesà

    • mbrighton June 27, 2013 at 13:47 #

      Thanks Serena, We are now at the Jersey Shore after some crazy travel days. The weather here is great and perfect for ripening tomatoes. Spice is your middle name (LOL) so I think you would like this recipe ! Warmly, Mary

  6. gretchen June 22, 2013 at 00:47 #

    i love morocco and its spices. and sesame seeds! this looks delicious.

  7. Alexandra @ Delicious Knowledge June 21, 2013 at 20:36 #

    Bet this would be great over pasta or vegetables as well!

    • mbrighton June 27, 2013 at 13:45 #

      For sure vegetables, but I am a real ‘Italian’ cuisine aficionado at heart-I don’t think I could put this over pasta, it is quite sweet. Thanks for your comment and continued success to you! Warmly, Mary

  8. Deanna Segrave-Daly June 21, 2013 at 13:19 #

    Wow wow wow! I can’t wait to make this with some Jersey tomatoes too!

    • mbrighton June 27, 2013 at 13:39 #

      Hi Deanna! Me too…! We finally arrived at the Jersey Shore after some long and crazy travel days. I am going to remake this dish using Jersey tomatoes too. It is a great condiment to grilled foods. Have a great day!


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