ROASTED THEN SLOW COOKED TOMATO, RED PEPPER & CHILLI JAM
Makes about 3 cups
One pot of delicious red goodness and a great way to use up the last of your late summer bounty. All cooked in one pot with very little preparation, this roasted then slow cooked savoury and spicy jam is the perfect accompaniment for… EVERYTHING! We love it on toast, with a good sharp cheddar cheese.
Depending on your love of chilli either reduce or increase the amount of chilli (and seeds) you use. If you want to make a double batch, The Old Dutch will accommodate twice the ingredients.
5 red peppers halved, seeds removed
500g cherry tomatoes
3 fresh red chilli, seeds in, chopped roughly
3 red onions, sliced finely
½ c sugar
1 bulb garlic, grated
4 whole star anise
1 cinnamon stick
2 t salt
¾ c cider vinegar
Lots of black pepper
Heat oven to 220°C.
Place all ingredients except the vinegar in your Old Dutch and roast, with the lid off, for 40 minutes. Rearrange the peppers every 20 minutes with tongs, so that the peppers get evenly charred.
Remove The Old Dutch from the oven and lower the temperature to 130°C.
Using a pair of scissors, chop the peppers and tomatoes up - not too finely. Stir in the vinegar and slow cook in the oven with the lid on for 2 hours. Check at around 1 ½ hours to make sure it’s all bubbling away nicely.
Remove the cinnamon stick and star anise, and store in clean jars in the fridge. It will keep for AGES!