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Tomato chilli jam recipe

February 16, 2012 in Vegetable garden

Hi y’all,

Whoops I forgot to post the actual recipe last night… here we go:

Tomato chilli jam recipe
Recipe type: Chunky jam
Prep time: 
Cook time: 
Total time: 
A rustic relish-style jam with a sassy kick.
  • 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
  1. Preheat oven to 150 C.
  2. Place tomatoes on a baking tray and add the onion, chilli, ginger, garlic, vinegar and sugar and then a nice glug of olive oil.
  3. Salt and black pepper and mix well with your hands.
  4. Roast for about 1½ - 2hrs or until browning and caramelised.
  5. Cool and place in sterilised jars.


Healthy bruschetta with fresh tomatoes, olives and goats cheese

September 13, 2011 in Healthy eating

This is a healthier bruschetta made with wholewheat seeded bread, ripe red tomatoes, goats cheese and olives. All dressed up with some fresh basil and lemon zest and a drizzle of olive oil.

It’s a great low GI snack that’s bursting with flavour and goodness. They’re very simple to put together and quick to make.


2 x wholewheat, seeded rolls
4 fresh Italian tomatoes, sliced
1 packet olives, stoned
2 rolls goats cheese
1 lemon, zested
1 handful fresh basil
Olive oil
1 clove garlic


Slice the bruschetta into 1cm slices at an angle.
Brush with olive oil. Slice a garlic clove in half and rub onto the toasts.
Bake in an oven at 150 C for about 10 minutes until crisp but not toasted through (you want to be able to bite through them easily).
Place a slice on each bruschetta and top with sliced goats cheese and olives.
Season with black pepper.
Place in the oven for 5-7 minutes to warm through.
Remove and place on a platter topped with fresh basil and lemon rind.


Here’s a couple of snaps of my 2 little monsters :-)