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Tomato Jam

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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Neil Perry's rich tomato jam made from vine ripened tomatoes is fabulous to use as a sauce but is also perfect in adding depth and flavour to other dishes, such as Red Braised Vegetables, as used in Neil's Pan Roasted Lamb recipe.

Ingredients

12 vine ripened tomatoes
Extra virgin olive oil
1 small brown onion finely diced
2 cloves garlic finely chopped
½ cup caster sugar
½ cup red wine vinegar

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Method

Splash the tomatoes with olive oil and season with salt.
Roast at 150 c for about 1 hour or until soft and well caramelised.
Pass through a mouli.
Cook the onion and garlic slowly together until soft, about 8 minutes.
Add the pulped tomatoes, sugar and vinegar and simmer 1 hour, until well reduced and a jam like consistency.
Check the balance of the vinegar and sugar.
Cool and refrigerate.

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Recipe Rating

What do you think?

Eva62 March 2012

Just finished making it , taste pretty good even though it is still hot. Yeah. .-)

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Eva62 March 2012

How many tomatoes as they grow in all sizes, from tiny toms to beef steaks and bigger, I need a weight please. ;-) 12 is not good enough .-( measure. Thanks.

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- Jenny570 11 months ago
  
  I've made this recipe many, many times and it really doesn't matter what size the tomatoes are. If they're huge, use 9; if they're a bit smaller than medium, perhaps use 15. Just use your instinct. You can't go too wrong though.
  
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uz May 2009

if i was to bottle this and store it how long can i preserve it for and whats the best way to preserve it?

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