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hot tomato jam

5 February 2012 by Dominic Franks

here’s the recipe for the hot tomato jam you’ve all been raving about… it’s very good for so many things; and i’ve used it as a base on a pizza, as a sauce in a courgette pie, as a filling in an omelet or just as a plain old spread in a sandwich… so versatile and so damned tasty… in this version i’ve included a small red chili to heat things up a little but you could easily leave it out… or add even more depending on your predilection!

this will take a good few hours, at least four, so prepare this in the morning on a lazy Sunday…

2 onions – finely chopped or finely sliced
3 400g tins of chopped tomatoes
2 gloves of garlic – finely crushed
1 medium red chili – finely chopped and deseeded
2 teaspoons tomato puree
a glugg of red wine
a glugg of balsamic vinegar
1 teaspoon sugar
salt, pepper, rosemary and thyme
2 bay leaves

– heat some butter and olive oil in a pan and on a medium heat slowly caramelise the onions for about 30 minutes

– after about 20 Min’s add the garlic, rosemary, thyme and chili and turn up the heat a little but make sure you don’t burn anything

– add the tins of tomato, the puree, the sugar, the bay, the red wine and balsamic vinegar, give it a good stir and then, with the heat turned down to its very lowest and the lid off, let it bubble gentle away for at least four hours… you will need to stir it occasionally just to make sure its not sticking.

– use it straight away or bottle it and keep it in the fridge for at least a month although i’ll doubt it’ll last that long!

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: tomato jam

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Comments

  1. Mark Willis says

    5 February 2012 at 4:06 pm

    I'm imagining this made in September, with home-grown tomatoes… ๐Ÿ™‚
    How much is a “glugg” of wine, do you reckon? In my case, more than a glugg of vinegar!

  2. Baking Addict says

    5 February 2012 at 5:12 pm

    Looks delicious and so versatile! is there a glugg of wine included for the chef? ๐Ÿ˜‰

  3. C says

    5 February 2012 at 5:51 pm

    Sounds like a great combination of flavours and very versatile too. Yum.

  4. C says

    5 February 2012 at 5:52 pm

    Sounds like a great combination of flavours and very versatile too. Yum.

  5. Janice says

    5 February 2012 at 6:35 pm

    I'm nearly finished my tomato and chilli jam. This looks much thicker than the one I make, now I'm tempted to try yours, but think I would need to up the chilli content. I gave away a lot of pots of chilli jam at Christmas and it's had rave reviews, it is a match made in heaven!

  6. Ocean Breezes and Country Sneezes says

    5 February 2012 at 8:08 pm

    I'm looking forward to making this, maybe even canning some with my summer garden tomatoes! Thanks for a great recipe Dom!

    Wish my Patriots good luck in the Super Bowl tonight!

    Go Patriots!

    Mary

  7. Pam says

    5 February 2012 at 8:18 pm

    I bet this is delicious and I it's a must try. Thanks for the recipe!

  8. StephenC says

    5 February 2012 at 9:14 pm

    Great minds, Dom? This jam and my tomato chutney are more alike than different. Mine was from some decent vine on supermarket tomatoes and we've been adding it to things all week. Thanks for sharing.

  9. Phil in the Kitchen says

    5 February 2012 at 9:19 pm

    Very versatile recipe I'd say. I'd probably add a bit of extra chilli to keep out the cold.

  10. Magnolia Verandah says

    5 February 2012 at 9:35 pm

    One word or maybe two Yum Yum!

  11. Angela says

    6 February 2012 at 2:22 am

    I'm so glad you didn't make us wait too long. Glugg is a fabulous word.

  12. Jaana says

    6 February 2012 at 12:28 pm

    Hi,Dom!

    I have a Liebster Blog Award for you in my blog: http://jaanaskitchen.blogspot.com/2012/02/liebster-blog-award.html
    I love your blog!
    All the best…

    Jaana

  13. Shu Han says

    6 February 2012 at 3:27 pm

    I am totally loving this recipe. the disgustingly cold weather is making me crave for summer. definitely bookmarking for june though!!

  14. At Anna's kitchen table says

    6 February 2012 at 3:32 pm

    D'you know how insanely good that sounds?!
    How can one crave tomatoes because I am now!

  15. Victoria says

    6 February 2012 at 5:53 pm

    a)love that it uses tinned toms…cause who can get good toms in FEB!
    b)what size jar/how many does it make…or did i miss that in the text
    c)why are you SO FREEEKIN AWESOME?

    xx

  16. Dom at Belleau Kitchen says

    6 February 2012 at 6:18 pm

    @Victoria…
    a) I try to please
    b) 1 medium kilner jar and some left over to cover a big pizza
    c) because I am, that's why!

  17. Rebecca Subbiah says

    7 February 2012 at 4:24 am

    wow love this little like tomato chutney south Indians make

  18. Noelle says

    7 February 2012 at 4:40 am

    This looks delicious! I would put this on an omelette.

  19. Kavey says

    7 February 2012 at 10:39 am

    Bookmarked for if/ when we have a tomato glut… not for last couple of years but hoping 2012 will be a better growing season!

  20. Karen S Booth says

    9 February 2012 at 2:44 pm

    FABULOUS! You have posted this recipe, I wanted to see this posted, as I LOVE preserves like this! genius idea!

  21. Michael Toa says

    9 February 2012 at 6:09 pm

    Thanks for sharing the recipe Dom. I cannot wait to make this jam.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read Moreโ€ฆ

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