Our ‘have it with everything’ savoury jam.
One of the Ten Best Tomato Recipes for The Guardian Cook supplement:
SPICY TOMATO JAM
Jerk spices, caramelised onions, cinnamon and a dash of maple syrup are used to make this sticky sweet jam.
1.5kg medium-ripe tomatoes
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
¼ tsp cayenne pepper
1 tsp red pepper flakes
1 tbsp ghee or butter
2 large red onions, finely diced
1 tsp dried thyme or oregano
3 large garlic cloves, crushed
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp sea salt
1 Preheat the oven to 200C/400F/gas mark 6. Halve the tomatoes then lie them flat on a tray and roast for around 40 minutes, until sticky.
2 Meanwhile dry-fry the spices in a large pan for a few minutes until fragrant and toasted. Remove from the pan.
3 Fry the onions in the ghee or butter, with the thyme or oregano for 20 minutes, until caramelised. Then add the spices and fry for one more minute. Add the garlic and fry for a further few minutes.
4 Add the vinegar, maple syrup and sea salt and stir for a further minute.
5 Pour in the roasted tomatoes and their juices and break them up using a wooden spatula. Simmer for 30 minutes until the mixture reduces to a thick and jammy consistency.
6 Sterilise two 200ml jars or 1 large jar and fill with jam while still hot. Allow to cool, cover tightly with a lid and store in the fridge.
Recipe supplied by Melissa Hemsley and Jasmine Hemsley,hemsleyandhemsley.com