Doce de tomate



  • 5 roma tomatoes (500 g)
  • 50 g (1/4 cup) granulated sugar
  • 2 ml (1/4 tsp) raw cider vinegar
  • 2 g (1/3 tsp) salt
  • .5 g (1/8 tsp) ground cinnamon
  • .5 g (1/8 tsp) ground ginger
  • .5 g (1/8 tsp) dried sumac
  • dash ground allspice
  • dash grated nutmeg
  • dash ground clove
  • dash cayanne
  • dash cumin
  • 3 g (1 tsp) gelatine


  1. bring a pot of water to a boil
  2. clean and rinse tomatoes, then cut a small "X" in the bottom of each; don't cut too deeply.
  3. place tomatoes into boiling water for 2-3 minutes, until the skins begin to peel back from the "X"
  4. ladle the tomatoes carefully from the boiling water into an ice bath; after 1-2 minutes the skins should begin to shrink
  5. peel off the skins and remove the core from each tomato, then rough chop
  6. place tomatoes into a pot with sugar, vinegar, salt, and spice, and bring to a boil for a few minutes
  7. reduce heat to medium-low and cook until the mix begins to thicken, stirring to prevent any burning on the bottom
  8. run the mix through a (manual) food mill
  9. return the strained purée and the remaining tomato chunks to the pot, along with gelatine
  10. stir over low heat, until thickened to the consistency of jam