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!