Tomato chilli jam

  • makes 1kg
  • A little effort

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.


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



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