Tomato and Chilli Jam for whatever Weather: A recipe

Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.

The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.

A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata.  Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.

The possibilities are endless.

Although the recipe specifies fresh red chillies, for a layering of flavours I use 1 dried chilli, 1 red chilli and one green. I find using 3 chillies gives a wonderfully spicy sauce, but if you would like a milder sauce, use 2 chillies.

Tomato and Chilli Jam

Source : inspired by an old recipe
Cuisine: Italian?
Prep time: 10 mins
Cooking time: 45 mins
Keeps: 2-4 weeks in the fridge, depending how you use it. Unopened jars will keep longer.

ingredients
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) firmly packed brown sugar or granular jaggery
0.25 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste

method
Combine all ingredients in a large pan, including the salt and pepper. Stir over low heat without boiling until the sugar dissolves. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.

If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.

Spoon into sterilised jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator. After opening, keep in the fridge.

Enjoy!

The Tomato Series

• Bruschetta al Pomodoro
• Chana Chat with Chat Masala
• Ginger Garlic Lentil Soup
• ISKON Easy Mung Dal
• Go Spanish – Tomato Paella
• Home Made Tomato Paste
• Plump Ruby Bites - Oven Dried Tomatoes
• Pomodori con Riso – Tomatoes stuffed with Rice
• Pomodori Grantinate – Gratineed Tomatoes
• Semi Dried Tomatoes with Pomegranate
• The Simplest Spaghetti
• Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt
• Stewed Parsley
• Take a Tomato - Quick Tomato Soup
• Tomato Rasam for a SPICE Hit!
• Tomato Salad
• Simple approaches
• Urad Tamatar Dal (Urad Dal with Tomatoes)

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