Tomato jam

From issue #2.
Photography by Photography by Nick Tresidder.

    INGREDIENTS

    Tomato Jam [makes about 3 cups]
    2 tablespoons olive oil
    1 medium onion, finely chopped
    1 teaspoon salt
    2 tablespoons finely chopped ginger
    2 cloves garlic, crushed
    3⁄4 teaspoon cinnamon
    1⁄2 cup red wine vinegar
    1⁄2 cup packed brown sugar
    1⁄2 teaspoon dried chilli flakes
    2 x 400 gram tins Italian tomatoes, crushed
    1 tablespoon liquid honey

    METHOD

    Heat the oil in a medium saucepan and add the onion, salt, ginger, garlic and cinnamon. Cook slowly with the lid on until very soft. Add the vinegar, brown sugar and chilli flakes and stir. Add the tomatoes and bring to the boil. Turn down the heat to medium low and cook, uncovered until reduced and thickened to a jam consistency. Stir occasionally. Mix in the honey.

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