Tomato Jam
Recipe by Neil Perry from Neil Perry Rockpool Sessions
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
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.
