Moroccan · sauce/condiment
Moroccan Tomato Jam (Marmada)
Moroccan Tomato Jam (Marmada) reads citrus 6.7, sweetness 6.1 and sourness 5.7 on Palate's 0–10 flavor X-ray — a Moroccan sauce/condiment, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.4 / 10
- Sweet & Fruity — 7.2 / 10
- Sour & Bright — 8.4 / 10
- Bitter & Earthy — 0.8 / 10
- Rich & Fat — 2.9 / 10
- Aromatic & Spice — 2.9 / 10
The measured notes (of 18)
Citrus 6.7 · Sweetness 6.1 · Sourness 5.7 · Fruity 3.7 · Salinity 3.2 · Nutty 2.6 · Umami 2.5 · Allium 2.5 · Warm Spice 2.4 · Floral 1.7 · Herbaceous 1.1 · Richness 1.0 · Earthy 0.8 · Bitterness 0.6
What's in it (8)
- 2 lbs ripe tomatoes
- 1 cup sugar
- 1 tbsp orange blossom water
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 2 tbsp sesame seeds
- 1/4 tsp salt
- 2 tbsp lemon juice
Time & effort: about 15 min · effort: medium
Nutrition (per 100 g, engine-estimated): 97.4 kcal, 1.1 g protein, 1.5 g fat, 21.6 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Blanch and peel tomatoes, then chop roughly and combine with sugar in a heavy saucepan.
- Cook over medium heat, stirring frequently, until the mixture thickens to a jam-like consistency.
- Add cinnamon, ginger, orange blossom water, and lemon juice in the final minutes.
- Pour into jars and top with toasted sesame seeds.
Dishes with a similar flavor shape
- Cig Kofte (Spiced Bulgur Rolls) — Turkish
- Grilled Cuban Mojo Pork Chops — Cuban
- Carne Asada Burrito Bowl with Grilled Corn — Tex-Mex
- Orxata de Xufa amb Fartons — Spanish · Valencia
- Jamaican Rum Punch — Jamaican
Keep reading: what citrus, sweetness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.