Family friendly Entrees

Tomato jam

Name: Tomato jam recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 2kg roma tomatoes, chopped; 2 long red chillies, finely chopped; 1 tbs coriander seeds, toasted, crushed; 1 onion, coarsely grated; 6 garlic cloves, crushed; 3 cups (660g) caster sugar; 3/4 cup (185ml) red wine vinegar; Sliced toasted sourdough baguette, to serve; Goat's curd, to serve

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20m

1h 10m

Georgie Esdaile Tomato Jam — Nigel Lough

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by Georgina Esdaile

Food Editor

Feb 08, 2022

Upgrade your regular toast spread with Georgina Esdaile's flavoursome tomato jam. It's best served on toast with delicous goat's curd.

2kg roma tomatoes, chopped
2 long red chillies, finely chopped
1 tbs coriander seeds, toasted, crushed
1 onion, coarsely grated
6 garlic cloves, crushed
3 cups (660g) caster sugar
3/4 cup (185ml) red wine vinegar
Sliced toasted sourdough baguette, to serve
Goat's curd, to serve

Method

1.

Place all ingredients in a large heavy-based saucepan over high heat and stir to combine. Add 3 tsp salt flakes and 1/2 tsp freshly ground black pepper.
2.

Bring to just below the boil, then reduce heat to medium and simmer for 1 hour- 1 hour 10 minutes or until thickened. You can test if the jam will set by placing a dollop on a saucer that has been chilled in the freezer. Run a finger through the jam – if the jam doesn’t run back into the centre, it’s set.
3.

Spoon into sterilised jars and store in the fridge for up to 1 month. Serve with toast and goat’s curd.