This versatile jam is great served with meat, poultry and fish, cheeses or dolloped on grain salads. We’ve served ours with pan-fried slices of chorizo sausage and crispy sage leaves. Smear crusty bread with ricotta and tomato jam and top with the chorizo, sage and a grind of pepper.
INGREDIENTS
1 kilogram tomatoes, cored and halved
2 cloves garlic, crushed
finely grated zest and juice 1 large lemon
½ cup each caster and brown sugar
1 teaspoon ground fennel
½ teaspoon ground ginger and chilli flakes
¼ teaspoon ground allspice
1 kilogram tomatoes, cored and halved
2 cloves garlic, crushed
finely grated zest and juice 1 large lemon
½ cup each caster and brown sugar
1 teaspoon ground fennel
½ teaspoon ground ginger and chilli flakes
¼ teaspoon ground allspice
METHOD
Preheat the oven to 180°C.
Give each tomato half a gentle squeeze to remove some of the seeds. Put the tomatoes and all the remaining ingredients in a large bowl and toss to combine. Set aside for 15 minutes so the sugar starts to melt and combine with the tomato juices.
Tip everything in the bowl onto a large lipped baking tray, scraping out any sugary juices remaining. Place the tomatoes cut side up and roast for 30 minutes.
Turn over and using tongs, pull off the skins and discard. Continue to roast, stirring occasionally until the juices have reduced and become syrupy.
Tip into a bowl and cool. Store the jam in a sealed container in the fridge for 10 days. Makes about 1½ cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!