Vault 21's tomato chilli jam

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Peter McIntosh
Photo: Peter McIntosh
Vault 21's tomato chilli jam

Makes 2 medium-sized jars (Make sure jars are super clean)

500g ripe tomatoes
4 red chillis
5 cloves of peeled garlic
2 thumbs of ginger (25g)
2 Tbsp Thai fish sauce
300g caster sugar
100ml red wine vinegar

Puree the tomatoes, the chillis, garlic, ginger and fish sauce, making sure it is smooth.

Place in a pot with sugar and vinegar and bring to the boil, gently stirring all the time.

Cook for 25 minutes on a gentle boil. Stir often. Once it is thick and shines, pour into containers.

Will keep for a long time as it is basically a jam.

Could also use yellow tomatoes.

Recipe requested by Heather Cox and provided by Vault 21.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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