Tomato Chilli Jam
This recipe is from NZGardener - and having recently visited Lynda Hallinans' BEAUTIFUL garden - her surroundings were still on my mind when I returned to my bumper crop of tomatoes and was contemplating what to do.... and we were out of chilli sauce ...
500g Tomatoes, chopped (cores removed)
3 small onions, chopped
100ml malt vinegar
Salt & Pepper
Melt the butter in a pan.
Add the onions, chillis and tomatoes, then simmer gently for 30 minutes until the tomatoes have cooked down and the onions and are soft and sticky.
Add the vinegar and sugar, and reduce the jam by a quarter; the finished result should be glassy and sticky like fruit jam.
A little salt and pepper, then pour into sterilised jar.
So far it has been stunning on the humble cheese toastie, and its sticky jammy-ness is going to make it a killer on spare ribs!!!