Avocado Tomato Marmalade


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  • 84 ounces crushed tomatoes, canned
  • 2 cups granulated cane sugar
  • 3 tablespoons kosher salt
  • 3/4 cup red wine vinegar
  • 4 Avocados From Mexico, peeled, pitted, rough grated


  1. In a saucepot, stir together crushed tomatoes, sugar, salt, and red wine vinegar.
  2. Bring mixture to a boil over medium-high heat. Lower heat to simmer tomato mix for 1 hour, until mixture is reduced by half and marmalade is a very thick nape consistency.
  3. Gently fold avocados into marmalade. Cook marmalade for 5 more minutes.
  4. Cool marmalade to below 41°F before using.

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Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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