Wednesday, August 4, 2010

tomato chilli jam

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
olive oil

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.


Unknown said...

wow..I do a similar thin without the chili which I use for so many things from Pizza toppings to just spread on toast... it keeps for ages in the fridge and tastes better each day... mst try it with the chili x

julie said...

I love that your meals are so simple and delicious. This looks perfect!

Sarah said...

Dom, that sounds delicious. Do try adding a bit of chili as well.

Julie, thanks for visiting! I saw that it's your anniversary. Congratulations!

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