Tomato jam

Tomato jam

By
From
Botanical
Makes
500 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
A splash olive oil
50g mustard seeds, toasted
35g garlic cloves, shaved
50g green chilli, finely sliced
15g chilli flakes
500g red onion, finely chopped
250g sugar
300ml cabernet vinegar
1kg roma tomatoes, peeled, drained and chopped, or Italian-brand canned diced tomatoes
1 tablespoon tomato concentrate
1 Bouquet garni for meat dishes
salt and freshly ground black pepper
100g oregano leaves, chopped

Method

  1. In a large, heavy-based casserole or saucepan, warm olive oil, add mustard seeds and gently sauté until fragrant. Add garlic and chillies and cook until golden-brown and fragrant, stir in the onions and cook until soft. Add sugar and vinegar, bring to the boil and reduce liquid by half. Lower the heat, add chopped tomatoes, tomato concentrate and bouquet garni and cook gently for 11⁄2 –2 hours. Season and add chopped oregano. Remove from the heat and allow to cool. Store in sterilised jars for up to 1 week.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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