I try to make two things every time I turn the oven on. Not least because my kitchen is a "sweltering sweat-box," as my husband so eloquently puts it. Also, though, because heating up the oven takes a lot of energy and keeping bills and global warming down seem like two mutually worthwhile goals.
Making this tomato chilli jam is a simple use of the oven when it's already on. It doesn't take long to prepare and then you can just let the mixture roast quietly in the background. The result: a tangy, spicy (as you like it) spread for the freshly baked loaves you baked at the same time.
Tomato Chilli Jam
adapted from Olive magazine
1 kg tomatoes, very ripe, roughly chopped
3 red chillies, deseeded for a milder jam
1 yellow pepper, roughly diced
4 cloves of garlic, peeled and sliced
1 cm root ginger, minced
3 T rice wine vinegar
1/2 c (100 g) soft brown sugar
Mix all the ingredients in a baking pan, using the olive oil to drizzle over. Toss well to combine.
Bake at 200 C (390 F) for about 40 minutes until the vegetables are soft.
Remove from oven and let cool.
Roughly process if you want a more homogenised jam.
The jam will keep in the fridge for a week.