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.
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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