Tomato Chile Jam

5.0(203)

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula — infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal — began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book “Forgotten Skills of Cooking,” the first book anyone interested in craft cooking should read.

by Julia Moskin·published 2011-03-15

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Brunch, Dinner, Lunch, Condiments, Dips And Spreads, Sauces And Gravies

Servings

—

Total time

1h 15m

Calories / serving

272 kcal

Ingredients (7)

28-ounce can plum tomatoes, diced (look for best quality)tomato
3 to 6 fresh red chile pepperspepper
4 large garlic cloves, choppedgarlic
Fresh ginger, a 3-inch piece, peeled and choppedginger
1/4 cup fish saucefish-sauce
1/2 cup vinegar (like rice, wine or cider)vinegar
1 cup sugarsugar

Instructions (4 steps)

01Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
02Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
03Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
04When cool, transfer to containers or jars, and keep refrigerated.

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Not rich — missing servings, total time, or calories.