Tomato chilli jam

Recipe from: February 2012

Ingredients 8
Servings
Time 00:15
  • 1
    kg
    large tomatoes - halved
  • 3
    red chillies - roughly chopped
  • 1
    onion - wedges
  • 4
    garlic cloves - sliced
  • 1
    cm
    ginger - grated
  • 3
    Tbs
    balsamic vinegar
  • 100
    g
    brown sugar
  • Olive oil
 

Method

01:30
 
Preheat oven to 150° C.

Place tomatoes on a baking tray and add the onion, chilli, ginger, garlic, vinegar and sugar and then a nice glug of olive oil.

Salt and black pepper and mix well with your hands.

Roast for about 1 1/2 – 2hrs or until browning and caramelised.

Cool and place in sterilised jars.

Reprinted with permission of Chef Caro.

To visit Chef Caro’s blog, click here.


 

 

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