Preserve those babies and enjoy the fruits of your garden for months!
Got tons of cherry tomatoes? I had a huge lot of all colours from the garden this year – all thanks to some early seed planting and lots of TLC! We bought a very large box of Roma tomatoes to make relish and passata also, and we made some Tomato Chili Jam – it’s amazing with everything – eggs, meat, cheese and biscuit platters, zucchini slice, quiches, roast veggies and amazing in sandwiches too..
Here’s the recipe:
(anyone who knows me in the kitchen is rolling their eyes right now because I’m NOTORIOUS for not following recipes. So in that tradition, I strongly urge you to play around with the ingredients to make it to your taste, less or more chili, sugar, vinegar.. have a play!)
2 onions – I used one brown and one red
2 cloves garlic, crushed
750g cherry tomatoes + a few big Roma tomatoes
200g sugar – soft brown
¾ cup vinegar (white, brown or white wine vinegar – balsamic is too strong)
5cm piece of ginger, finely grated
4-8 hot birdseye chilli’s (4 mild, 8 hot-hot!) de-seed if you’re afraid of heat!
3 tsp cumin seeds
3 tsp coriander seeds
2 tsp fish sauce (or soy for a vegan version)
- Roughly chop and blitz the onions, garlic and three Roma tomatoes into a chunky paste in a food processor. Leave a two tablespoons of the mixture in your food processor, add the chillies, and blend until smooth. Grate ginger, halve the cherry tomatoes and put them into the pan with your tomato, onion, garlic and chilli paste.
- While that is coming to the boil, toast the cumin and coriander seeds for a minute in a medium hot frying pan, then crush in a mortar and pestle or a blender and add to the pot. You can also use powdered versions but the roughly ground seeds have a better flavour.
- Cook the mixture until it reaches a thick consistency but is still a bit saucy, add the fish sauce and put into sterilised jars. Makes approximately 3 medium jars and will store for about 6 months.. if you don’t eat it first!
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