Moroccan sweet tomato salad

The orange flower water is used all across the Mediterranean cuisine, but a lot more often in the North African part of the Mediterranean Basin.  If you do not have the orange flower water you can omit it in this recipe, and the tomatoes will still have a very unique taste when prepared in this manner.


8 medium tomatoes

¼ cup orange flower water

¼ cup walnut oil (or peanut)


½ tsp. cinnamon

¼ tsp. saffron threads

1 cup brown sugar

4 cinnamon sticks

Cooking instructions:

Blanch the tomatoes in boiling water then place quickly in a bowl with ice water. Next peel the skins off, cut off the bottom of each tomato and discard.  Then cut in half, crosswise. Remove and discard the seeds.

Arrange the tomatoes in baking tray. Sprinkle with orange water, oil and the spices. Then arrange the cinnamon sticks on top. Cover with aluminum foil and bake in 150°C/300°F oven for about 45 minutes.

Remove carefully from the tray and arrange on serving plates. Pour some of the syrup from the baking tray on top of the tomatoes and garnish with a cinnamon stick. Serve warm.

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