Tomato and Chilli Jam
After a couple of hints that my 'perfect poached eggs' were starting to look a little tired (excuuuse me), I thought it was time for a new post.
I made a tomato and chilli jam last weekend, for a birthday party. The recipe calls it a jam but it's very similar to a sauce, chutney, dip, relish or preserve, and could be served as any of these things. It's a sweet little multi-tasker. I served it on homemade brown soda bread, with goats cheese and rocket, but I spent time afterwards thinking about the perfect vehicle for it.
I was inspired to try it on a burger, so that I could also use up the leftover rocket, a bonus. It's good, so good, and I recommend making it. It takes about an hour in total, its sweet, tangy with a spicy kick from the red chillis. It keeps in a jam jar for a few weeks, and would be perfect with cold cheese and meats, with scrambled eggs, a dip for nachos, you get the idea...
Ballymaloe's Tomato and Chilli Jam
1kg (2 1/4lb) very ripe tomatoes
4-8 red chillies 8 cloves of garlic, peeled
About 5cm (2 inch) piece of fresh ginger, peeled and roughly chopped
50ml (2 fl oz/1/4 cup) fish sauce (Nam Pla)
500g (18oz/2 1/4 cups) golden castor sugar
200ml (7fl oz/scant 1 cup) red wine vinegar
Peel the tomatoes and chop into 1cm (1/2 inch) dice. Purée the chillies, garlic, ginger and fish sauce in a blender. Put the purée, sugar and vinegar into a stainless steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally. Cook gently for 30- 40 minutes, stirring every now and then to prevent sticking.
When cooked pour into warmed, sterilized glass jars. Allow to cool. Store in the fridge.