© Anna Williams
How to Make It
Step 1
In a bowl, mix the tomatoes, sugar and lemon juice. Refrigerate overnight.
Step 2
In a medium saucepan, bring the mixture to a boil. Simmer over low heat, stirring often, until reduced to 1 cup, about 1 hour. Season with salt.
Make Ahead
The marmalade can be refrigerated for 2 weeks.
Serve With
White fish, salmon, mackerel, pork.
