Wednesday, December 2, 2009

Christmas Tomato Jam

Well finally back from sunny London! A trip to the Uk in November is always good for a dose of the Christmas spirit, hence my mind is moving on now to all things red n gold...

Inspired by Frangipanis post below about Tanzania’s incredible tomatoes – here’s a recipe for any excess you find in your possession. Although this method of preserving is generally used when tomatoes are going out of season, there seems to be no such time in Tanzania. Also a goodie as we run up to Christmas. Apart from the deep ruby glisten which almost sings Christmas carols, I am always in favour of a home made gift that’s a doddle to make.

Christmas Tomato Jam

Makes: 1 large jar

2 tbsp olive oil

2 onions, finely chopped

2 cloves garlic, crushed

2 tsp grated ginger

2 tbsp coriander seeds, toasted and lightly crushed in a pestle and mortar

1 cinnamon stick (from Zanzibar if possible)

12 large, red, ripe tomatoes

2 chillies, whole

180g dark brown sugar

150ml white wine vinegar

juice of 1 lemon

· Heat the oil in a large saucepan.

· Fry the onion, until soft but not brown.

· Add the garlic, ginger, coriander seeds and cinnamon stick. Stir for a minute or two.

· Mix in the chopped tomatoes, whole chillies, dark brown sugar and white wine vinegar.

· Turn down the heat and cook on a low heat for approx 20-25mins, until the jam has thickened and turned a deep red colour.

· Have a little taste – if needs be add the lemon juice, salt and pepper.

· Allow to cool, remove the whole chillies and then place in sterilized jars.


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