Oven-roasted chilli jam recipe

Ingredients

• 35 oz (1 kg) fresh tomatoes
• 5–6 red chillies/chiles, stalks removed
• ⅓ cup (100 ml) plus 1 tbsp white wine vinegar
• 2½-inch (6-cm) piece of root ginger
• 1½ cups (300 g) caster/granulated sugar
• 3 tbsp olive oil

1. Preheat the oven to 190˚C (375˚F) Gas 5. Put the tomatoes and chillies/chiles into a food processor and blitz until really finely chopped.
2. Pour them into the bottom of a large, deep sheet pan. Stir in the white wine vinegar.
3. Peel the ginger and chop it very finely. Stir it with the sugar into the tomato mixture and transfer the sheet pan to the oven. Cook for about 1 hour, stirring occasionally, until the tomato mixture is sticky and jam-like. Add the olive oil, and give the mixture a final stir. Pour into a sterilized airtight jar, seal and cool, then store in the fridge for up to a couple of weeks.