- 600 gram very ripe tomatoes (can also use cherry tomatoes)
- 5 chillies, red or green (I prefer Jalapeños)
- 3 cloves garlic
- 400 gram brown sugar, Muscovado
- 120 ml red wine vinegar
- 40 ml Thai fish sauce
- 10 gram salt
- small piece of ginger
Blend half the tomatoes with chillies, garlic, ginger and fish sauce to a fine puree.
Chop other half of tomatoes into small pieces and cook with sugar, salt and vinegar for 2 minutes. Add the spiced tomato puree and cook over gentle heat for at least 40 minutes.
Stir many times to avoid burning, and scrape down the sides of the pot.
Check jam frequently, once it has come to the setting point, (thick and almost jam-like) remove and pour into clean jars for storage. Cool and keep in a cool place, it will keep for several weeks.
Perfect accompaniment to sandwiches and cheeses.