Make a batch of this tomato chilli jam, then check out our tomato chutney, hot pepper jam, damson jam and more jam recipes.


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


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