If you love Doce de Tomate jam, be sure to check out my cake version available in my eBook Cakes without Borders.
AuthorJennifer Rao - Around the World in 80 Cakes
4lbsripe tomatoesSan Marzano, Roma, etc
Bring a large pot of water to a boil. Meanwhile rinse the tomatoes then cut a small X in the bottom of each one.
Drop the tomatoes into the pot of boiling water and boil for 1-2 minutes, then place them into an ice water bath for another 1-2 minutes. You may have to do this in batches depending on how large your pot is.
Remove the tomatoes from the ice water and remove and discard the skins. Slice each tomato in half and remove as much of the seeds as possible.
Roughly chop the tomatoes and put into a pot along with the sugar, lemon juice and cinnamon stick. Bring to a boil for a few minutes then reduce the heat to medium low.
Cook for about 1.5 - 2 hours until the jam begins to thicken. You can use an immersion blender to puree any remaining large chunks for a smoother texture.
If you are canning transfer the hot jam immediately into your jars and process in a water bath canner. Otherwise allow to cool and then freeze or refrigerate in an airtight container.