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Tomato Marmalade

This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.

  • Yield: Makes about 3 1/2 cups
Tomato Marmalade

Source: The Martha Stewart Show, January Winter 2009


  • 1 1/4 cups olive oil
  • 1/4 cup tomato paste
  • 2 tablespoons sugar
  • 1/4 cup sherry-wine vinegar
  • 30 Preserved Tomato Halves
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1/2 teaspoon coarse salt


  1. In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.

  2. Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.

  3. Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.

Reviews (1)

  • d_stefaniak 16 Feb, 2009

    Didn't anyone proof this recipe? The ingredients call for 1/2 cup plus 2 TB olive oil while the directions call for 1 cup when you add it up.

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