This is a wonderful spicy chutney that packs a serious amount of flavor! I love the fiery kick you get from the fiery cayenne pepper, but this blends with the sweetness of the cinnamon, honey and the aromatic ras al hanout. You can serve this jam with lamb kebabs and a cucumber or yogurt, manouri/feta fritters or even wrapped up in herby flatbread with grilled haloumi.
Start by pre-heating the oven to 220c.
Place your tomatoes on a baking tray, drizzle them with some olive oil and sprinkle with salt and pepper. Place in the oven for cooking.
Cook tomatoes in the oven for at least 20 mins, you will notice the skins will start to peel off. Check the tomatoes after twenty minutes to see if the skins appear as if they will peel off easily. You can continue baking the tomatoes a bit longer to soften further as needed but be careful to not burn them.
Remove the tomatoes from the oven and leave to the side until cool. Once cool, place them on a chopping board and gently remove the skins..
Chop each tomato into medium-sized chunks, removing the core, then place in a medium-sized saucepan. Cook over a medium heat and bubbling for 15 minutes until the tomatoes have thickened and are no longer watery.
Stir in your spices, seasoning and honey then cook for a further 10 minutes, adding water if the mixture becomes too thick . It should be a thick chutney-like consistency.
Sprinkle with sesame seeds and serve hot or cold.