Olive Magazine

Tomato chilli jam

Published: December 19, 2014 at 2:28 pm
loading...
  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 1kg

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.

Nutrition:
NutrientUnit
kcal944
fat36.4g
saturates5g
carbs153.2g
fibre12.6g
protein10.5g
salt0.33g
Advertisement

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

Ingredients

  • 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

Method

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content