Tomato chilli jam
Makes 1kg
A little effort
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Forget ketchup, make this elegant tomato jam to dip your chips into instead. With garlic, ginger and chilli you won't be able to get enough of this addictive dip.
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- 1kg tomatoeshalved
- 3 red chilliesroughly chopped
- 1 onioncut into wedges
- 4 cloves garlicsliced
- 1 cm root gingergrated
- 3 tbsp balsamic vinegar
- 100g brown sugar
- olive oil
Nutrition: per serving
- kcal944
- fat36.4g
- saturates5g
- carbs153.2g
- fibre12.6g
- protein10.5g
- salt0.33g
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Heat the oven to 200c/fan 180c/gas 4.
Tip the tomatoes, chillies, onion, garlic, ginger, vinegar and sugar into a shallow roasting tin, add a good slug of olive oil and mix with your hands.
Sprinkle with salt.molecules.methodlist.counterprefix 2
Roast for 40 minutes or until the tomatoes are browned and the onion well cooked and caramelised.
Cool and tip into jars.
