James Ramsden is a Guardian food writer, adored by The Independent, Metro and The Evening Standard, blogger and also an author of a selection of coveted and very nice looking cook books, including Small Adventures in Cooking. You can follow James on Twitter here and thankyou James for giving a recipe to Accumul8.

Tomato Chilli Jam

2 tablespoons olive oil
4 sprigs rosemary
2 cloves garlic (unpeeled)
500g tomatoes, cut into chunks
50 ml red wine vinegar
200 ml red wine
1 teaspoon chilli flakes
1 tablespoon sugar
salt and pepper

In a non stick pan, heat the oil over a medium heat and add the rosemary and garlic. Stir for a minute or two and add the tomatoes, vinegar, wine, sugar and chilli flakes. Season well with salt and pepper and bring to a strong simmer. Leave to bubble away for 20-30 minutes, stirring occasionally, until the liquid has reduced completely and you have a thick, dark, unctuous consistency. Taste for seasoning, and add a little more sugar if necessary. Serve hot or cold


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