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Tomato and chili jam

August 17, 2012

This is such a nice jam! I love the sweet tomato flavour along with the hot chili, and while a normal jam often gets too sweet, this one is perfect with just that right amount of heat!
It goes so well together with a nice mature goat cheese, which is exactly what I served with mine.

Here’s what you need:

500g yellow and red cherry tomatoes, chopped in quarters
1 onion, finely chopped
1 crushed garlic clove
1 red chili, seeded and finely chopped
1 tablespoon of grated fresh ginger
1 teaspoon of white wine vinegar
4 tablespoons of brown sugar
A hint of salt

Here’s how you do it:

1. Chop the onions and fry them in a hot pan with olive oil.
2. When the onion has browned, add the diced tomatoes, crushed garlic and chili and let it fry for another minute or so.
3. Add the vinegar and sugar. Bring to the boil, then simmer until reduced to jam texture. Take the pan off the heat and let it cool, then put it in a jar and keep it in the fridge.


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