John Myers
Spicy Tomato Jam
The perfect spicy tomato jam recipe with a picture and simple step-by-step instructions.
- 25 Pc. Cherry tomatoes red
- 4 Pc. Red onions Red onions Red onions
- 1 tbsp Tomato paste
- 1 tsp Vegetable extract
- 2 Toes Fresh garlic
- 0,5 bunch Fresh thyme
- 100 ml Madeira red or white
- 200 ml Red wine
- 100 ml Balsamic vinegar old
- 1 tbsp White wine vinegar white wine vinegar white wine vinegar
- 1 tbsp Soy sauce dark
- 0,25 Pc Chilli fresh
- 150 ml Cream
- Salt
- Black pepper from the mill
- Chilli salt
- Sugar
- Divide the cherry tomatoes and remove the stem.
- Peel the onions and cut into fine rings. Cut the chilli into small pieces.
- Pluck the thyme leaves from the stems, peel the garlic and press through a press.
- Put the tomatoes, chilli and onions in a high pan and stew with a little olive oil until the tomatoes collapse.
- Add the cream, garlic, soy sauce, tomato paste, Madeira, red wine, old balsamic vinegar and white wine vinegar and let everything simmer over a low heat for about 20 minutes.
- Mash the ingredients with a potato masher, then stir.
- The tomato jam should now have a creamy and thick consistency.
- If the sauce is still too thin, just let it simmer for a few more minutes.
- Season with salt, chilli salt, pepper and maybe a little sugar at the end.
- Finally, pour the hot tomato jam into a sealable jar. In this way, the jam is preserved for a long time.
- The tomato jam goes perfectly with grilled dishes and steaks.
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