Matesha mesla (sweet tomato jam)

Step 1: Put 3 ⅓ lb ripe tomatoes, 2 tbsp olive oil, ¼ tsp salt and 1 cinnamon stick in a wide, heavy pan. A wide pan lets the water evaporate quickly; a deep, narrow pot stews the tomatoes instead of reducing them.

Step 2: Bring to a lively simmer over a medium heat and cook, stirring every few minutes, until most of the liquid has gone and the tomatoes look thick and pulpy.

Step 3: Stir in 1 tsp ground cinnamon and 2 ⅛ oz sugar and turn the heat to medium-low. Keep cooking and stirring, scraping the bottom, until the mixture darkens to a deep red and the oil starts to shine at the edges.

Step 4: Add 4 tbsp honey and cook for another 10–15 minutes, stirring constantly now, as the sugars catch easily. It is ready when a spoon dragged across the base leaves a clear track that closes only slowly. The common mistake is stopping too early: runny matesha tastes like sweet sauce, not jam.

Step 5: Take the pan off the heat, fish out the cinnamon stick and stir in 1 tbsp orange-flower water. Let the jam cool; it thickens further as it cools.

Step 6: Spoon into a shallow dish and finish with 1 tbsp sesame seeds and 1 oz blanched almonds. Serve at room temperature, or keep in a clean jar in the fridge for up to a week.