Heirloom Tomato Marmalade with White Truffle Oil | CUESA

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Heirloom Tomato Marmalade with White Truffle Oil


Max Duley, Director of Hospitality/Executive Chef, Peju Winery

Serves 4


3 pounds heirloom tomatoes
1 tablespoon fresh thyme
1 bay leaf
1 tablespoon fleur de sel
¼ cup glucose
¼ cup powdered pectin
1 tablespoon white truffle oil


  1. Peel tomatoes, and puree in a food mill or food processor with the thyme.

  2. In a small saucepot, over low heat, cook the tomato puree with the bay leaf, fleur de sel and glucose until liquid has evaporated.
  3. Once reduced, remove the bay leaf and stir in pectin and white truffle oil.
  4. Chill 4 to 5 hours.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »