Tomato chilli jam

Tomato chilli jam

By
From
My Feast
Makes
2 cups
Photographer
Chris Chen

I always have a jar of this in my fridge. It comes in handy on so many occasions. For many years this was a staple on many restaurant menus because it is so tasty and vibrantly red in colour.

Ingredients

Quantity Ingredient
5 large ripe tomatoes
3 long red chillies, roughly chopped
garlic, finely chopped
240g soft brown sugar
125ml white wine
1 teaspoon ginger, finely grated
2 teaspoons soy sauce
1/2 teaspoon sea salt

Method

  1. Blend the tomato, chilli and garlic in a blender until smooth.
  2. Place in a saucepan, add the sugar, wine, ginger, soy sauce and salt and bring to the boil over high heat.
  3. Reduce the heat to a simmer and cook for 30–35 minutes or until thickened. Store in an airtight jar in the refrigerator for up to 7 days.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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