Romanian home cooks turn bumper tomato harvest into Italian-inspired jam with walnuts and lemon
A bumper tomato harvest in Romania this year has led growers and home cooks to explore new ways to preserve the surplus, with one Italian-inspired recipe—tomato jam with walnuts and lemon—gaining traction across the country.
Liliala Arapu, a home cook from Gorj, demonstrated the method, which involves simmering ripe tomatoes with sugar, water, lemon, and walnuts to create a sweet-and-sour spread. “We pick the tomatoes, then make a syrup with a cup of water and a liter of sugar while we wash and chop the tomatoes,” Arapu said. “We remove the seeds, then add the nuts and lemon so they cook together. It’s a wonderful dessert!”
The dish, unfamiliar to many in Romania until recently, has drawn curiosity on social media, with some users admitting they had never heard of tomato jam before. “I’ve never heard of tomato jam with lemon and walnuts, but it sounds interesting,” one person said. Another added, “I saw it online but haven’t tried it yet. I will.”
Valentin Priporeanu, director of Gorj’s Agricultural Directorate, confirmed the region’s strong tomato yield this season, both in greenhouses and open fields. “This year, we had a very good tomato production,” Priporeanu said. “Some producers got creative to make the most of the harvest.”
The recipe is part of a broader trend of repurposing excess produce. Other preserves, such as hot pepper jam or eggplant jam, have also been used to extend shelf life and add value to the crop. Meanwhile, in Germany, late-summer figs are being highlighted for their versatility in savory dishes, paired with salt, vinegar, or spicy ingredients to balance their natural sweetness.
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