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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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)

3 Ratings
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Rating: Unrated
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.