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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
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 firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.