Tomato chilli jam

  • makes 1kg
  • Easy

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.



  • tomatoes 1kg, halved
  • red chillies 3, roughly chopped
  • onion 1, cut into wedges
  • garlic 4 cloves, sliced
  • root ginger 1 cm, grated
  • balsamic vinegar 3 tbsp
  • brown sugar 100g
  • olive oil


  • Step 1

    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.

  • Step 2

    Roast for 40 minutes or until the tomatoes are browned and the onion well cooked and caramelised.

    Cool and tip into jars.

Nutritional Information

  • Kcals 944
  • Carbs 153.2g
  • Protein 10.5g
  • Fat 36.4g
  • Salt 0.33g
  • Saturates 5g
  • Fibre 12.6g