Tomato jam
Photography Photography by Nick Tresidder.
INGREDIENTS
Tomato Jam [makes about 3 cups]
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon salt
2 tablespoons finely chopped ginger
2 cloves garlic, crushed
3⁄4 teaspoon cinnamon
1⁄2 cup red wine vinegar
1⁄2 cup packed brown sugar
1⁄2 teaspoon dried chilli flakes
2 x 400 gram tins Italian tomatoes, crushed
1 tablespoon liquid honey
METHOD
Heat the oil in a medium saucepan and add the onion, salt, ginger, garlic and cinnamon. Cook slowly with the lid on until very soft. Add the vinegar, brown sugar and chilli flakes and stir. Add the tomatoes and bring to the boil. Turn down the heat to medium low and cook, uncovered until reduced and thickened to a jam consistency. Stir occasionally. Mix in the honey.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.