Tomato and Chilli Jam

Makes 3-4 x 250ml jars
2 tsp. fennel seeds
2 tsp. coriander seeds
750g vine tomatoes
2 onions
2 garlic cloves
2 mild red chillies
Grated peel from 1 unwaxed lemon
250ml white wine vinegar
300g brown sugar

Dry fry fennel and coriander seeds in a pan, then crush in a mortar. Chop tomatoes coarsely. Peel onion and garlic and finely chop. De-seed the chilli and cut into tiny cubes. Put the tomatoes, onions, garlic, chilli and lemon peel in a pot. Add crushed seeds, vinegar and sugar and cook. Simmer for an hour until it has the consistency of jam. Fill sterilised jam jars and close securely.


Other tomato recipes include:

•Tomato, chorizo and red onion cod
•Chilled tomato soup
•Halloumi, mushroom and tomato kebabs
•Stuffed tomatoes and peppers
•Roast tomato and cheddar tart
•Tomato and chilli arrabiata pasta