• 1.75 kg ripe tomatoes
• 3 cloves garlic
• 2 red chillies
• a bunch of rosemary
• 3 stalks of thyme
• freshly-ground black pepper
• juice of 1 lemon
• 3-4 tbsp balsamic vinegar
• 1 package (500 g) preserving sugar

Tomato marmelade with balsamico


1. Wash tomatoes, cut off stems. Quarter and seed tomatoes. Dice pulp finely. Peel and finely chop the garlic. Clean and wash the chillies and cut into fine rings. Wash rosemary and thyme and shake dry. Weigh out exactly 1 kg of tomato dices. 

2. Mix the tomato dices, garlic, chillies, rosemary, thyme, pepper, lemon juice, vinegar, and preserving sugar in a broad, high pot. Bring to a boil, stirring constantly, and simmer for approximately 13 minutes. (Test for set.) Fill, hot, in clean twist-off jars, close immediately. Place jars on their lids for approximately 5 minutes, then turn over and allow to cool. 

Tip: This marmalade goes very well with cheese, meat, and vegetables.