Tomato Jam--Nookie_Monster

This is sort of a cross between a Salsa and a savory jam. The first time I had something similar it was served with soft cheese, crusty bread and roasted garlic. It's brighter and more flavourful than a pepper jelly, sweeter than a salsa. I like it with cream cheese or brie.


mmmm......jammy.....

Tomato jam Makes about 1 1/2 cups
500g ripe gourmet tomatoes, roughly chopped
2 large fresh red chillies, roughly chopped
2 garlic cloves, chopped
1 tsp freshly grated ginger
2 tbs light soy sauce
11/4 cups (250g) firmly packed brown sugar
100ml white vinegar
1/2 tsp sea salt

1 Place the tomatoes, chillies and garlic into a food processor and process until almost smooth. Transfer to a saucepan.
2 Add the ginger, soy sauce, sugar, vinegar and salt. Bring to the boil. Cook, stirring occasionally, for about 30-35 minutes or until mixture thickens and becomes very glossy.
3 Pour the hot jam into clean jars. Invert for 2 minutes then leave to cool completely. Keep in the fridge.

OR: Process in water bath 15 minutes. I have successfully doubled and tripled the recipe, and substituted other sorts of tomatoes, but I think Romas (or something else meaty) is best.