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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.


  • 12 Vine ripened Tomatoes

  • Extra Virgin Olive Oil

  • 1 small brown onion finely diced

  • 2 Cloves Garlic finely chopped

  • 0.5 cup caster sugar

  • 0.5 cup red wine vinegar


  • 1.

    Splash the tomatoes with olive oil and season with salt.

  • 2.

    Roast at 150 c for about 1 hour or until soft and well caramelised.

  • 3.

    Pass through a mouli.

  • 4.

    Cook the onion and garlic slowly together until soft, about 8 minutes.

  • 5.

    Add the pulped tomatoes, sugar and vinegar and simmer 1 hour, until well reduced and a jam like consistency.

  • 6.

    Check the balance of the vinegar and sugar.

  • 7.

    Cool and refrigerate.

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Posted by Eva62Report
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.
Posted by Jenny570Report
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.
Posted by Eva62Report
Just finished making it , taste pretty good even though it is still hot. Yeah. .-)