1 cup of jam

We are obsessing over....TOMATO JAM! Spread it over hot toast with ricotta chesse...mmmmmmmm


Ingredients
2 tbs canola oil
2 tbs grated ginger
1 red onion, finely chopped
1/2 cup red wine vinegar
1/2 cup brown sugar
1 small red chilli finely chopped (or more if you are brave!)
45g can of chopped tomatoes
1 tbs honey


Heat the oil in a saucepan over medium heat, add the ginger & onion, cook for 2-3 minutes until onion softens. Add the vinegar, sugar and chilli, cook for 2-3 minutes stirring until sugar dissolves.


Stir in tomatoes and season with salt & pepper. Bring to the boil, reduce heat to low, simmmer stirrring occasionally for 30-35 minutes until nice and thick! Stir in honey and cool to room temp.


EAT. ENJOY.


*You can store the jame for up to 2 weeks in a jar in the fridge.