This tomato jam is like a grown up version of ketchup but so much better
It is sweet and warming and tastes great on pretty much anything
Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits
This is taken from BBC food
Ingredients
- 2 red onions, finely chopped
- 400g cherry tomatoes, halved
- 400g plum tomatoes, diced
- 3 large mild chillies, deseeded and finely chopped
- 5cm fresh root ginger, grated
- 1 star anise
- 250ml white wine vinegar
- 300g light brown sugar
- 2 tsp. fish sauce (substitute gluten free soy sauce for a vegetarian version)
Method
- Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat
- Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for c. 30 minutes, or until very thick and you draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid
- Add the fish sauce and cook for 2-3 more minutes, then spoon into jars
