Here is my favourite tomato recipe.  We enjoy it with cold meat, grills, chops and steak etc and even nice in sandwiches.  

Submitted by Judy.

 

 

500g Tomatoes

4 Red Chillis (most seeds out)

20g Green Ginger (Chopped)

4 Cloves Garlic (Chopped)

2 Tablespoons Fish Sauce

300g Sugar

100mls Wine Vinegar

 

Puree half of the tomatoes which have been chopped - add Fish Sauce, Ginger, Chillis and Garlic.

Pulse puree, sugar and vinegar and transfer to a large saucepan and bring to the boil, stirring all the time.

 

Cut remaining tomatoes into 5ml pieces.

Turn down the heat:  add remaining tomatoes and cook 20/25mins.  (If tomatoes very juicy - may need longer.   It depends how thick you want it to be.)

 

When the jam is on setting point (has become quite syrupy and very thick) pour into warmed sterilised jars.  I usually cover with pop-up lids.