Bilby
Executive Chef
This recipe can be varied to suit your own taste by varying the amount of sugar, vinegar and chilli, or by adding extra herbs/spices.
1 can (400g) diced tomatoes
1 cup red wine vinegar
1 cup brown sugar
1 medium onion, diced
1/2 tspn chilli paste (or equivalent)
1 clove of garlic, crushed
1 T olive oil
salt and pepper
1 bay leaf (dried)
1 clove
Place all ingredients in a cold saucepan. Mix well and then bring to the boil with the lid on. Remove lid when boiling and reduce heat to a simmer. Simmer for about 35 to 45 minutes. The mixture should have reduced to about half and be of jam consistency - thick and glossy. A few minutes prior to the end of the cooking, check for taste, esp vinegar/sugar ratio. The chilli flavour should provide an after-heat but should be very mild and not a flavour per se. This is not a chilli tomato jam.
Remove bay leaf and (if you can find it) the clove before bottling. Refrigerate. This recipe makes two small jars, about 400g worth.
The last time I made this, I used white wine vinegar instead of the red, with only minimal flavour variations. Thinking of trying apple cider vinegar next time.
(NB: In Australia, a cup= 250mL, a teaspoon = 5mL, and a Tablespoon = 20mL)
1 can (400g) diced tomatoes
1 cup red wine vinegar
1 cup brown sugar
1 medium onion, diced
1/2 tspn chilli paste (or equivalent)
1 clove of garlic, crushed
1 T olive oil
salt and pepper
1 bay leaf (dried)
1 clove
Place all ingredients in a cold saucepan. Mix well and then bring to the boil with the lid on. Remove lid when boiling and reduce heat to a simmer. Simmer for about 35 to 45 minutes. The mixture should have reduced to about half and be of jam consistency - thick and glossy. A few minutes prior to the end of the cooking, check for taste, esp vinegar/sugar ratio. The chilli flavour should provide an after-heat but should be very mild and not a flavour per se. This is not a chilli tomato jam.
Remove bay leaf and (if you can find it) the clove before bottling. Refrigerate. This recipe makes two small jars, about 400g worth.
The last time I made this, I used white wine vinegar instead of the red, with only minimal flavour variations. Thinking of trying apple cider vinegar next time.
(NB: In Australia, a cup= 250mL, a teaspoon = 5mL, and a Tablespoon = 20mL)