January | 2011 |

Tomato chilli jam

January 27, 2011 in Uncategorized

HALLOOOOOOOOOO!

I am back from the land of babies and the little RABBIT is now 3 months old!!! Amazing how time flies and he is just a little dream baba. We are still in the thick of it but a new year has come and with it school for the SOSS and a little time to do things like cook and BLOG! Yippeee, I’m back.

We planted a hundred and one tomato plants last year and now it’s raining the gorgeous little love apples. Big rosa’s, cherries, baby rosa’s, the lot…. it’s quite daunting as we have about half a beer box A DAY now coming into red ripeness (oh they taste so good), so we are racking the brains to make things that will live on in the freezer or cupboard.

First up, tomato chilli jam! Hmmmm…

This is a really easy recipe that’s chunky and rustic and fabulous for the cheeseboard, on hot toast or mixed into some pasta with crispy bacon… you can go wild with the stuff.

tom chilli jam

Recipe

1kg large tomatoes, halved

3 red chillies, roughly chopped

1 onion, wedges

4 garlic cloves, sliced

1cm ginger, grated

3T balsamic vinegar

100g brown sugar

Olive oil

Preheat oven to 180 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 40 mins or until browning and caramelised.

Cool and place in sterilised jars.

That’s it, that’s all you have to do to get this yummy jam. Add more garlic, ginger and chilli to your taste if you like more kick and it also works well without the sugar for a more ‘tarty’ taste.

jam jar