TOMATO JAM
400 g tinned diced tomatoes
1 red chili
1 shallot
8 g ginger
1 clove garlic
225 g sugar
100 ml white wine vinegar
1 teaspoon mustard seeds
salt
black pepper
_ finely dice shallots and mince ginger and garlic
[I like to grate them]
_ drain tomatoes through a fine meshed sieve
[reserve about ¼ of the juice]
_ place vinegar, sugar, reserved tomato juice, mustard seeds, finely diced chilli, shallots, ginger and garlic into a large saucepan
_ bring to a boil and simmer until reduced by ⅓
_ add drained tomatoes an season with salt and pepper to taste
_ turn heat down and cook gently until the jam is thick and shiny
_ allow to cool before serving
[store in the fridge for up to 1 month]
TOMATEN MARMELADE
400 g gewürfelte Tomaten
aus der Dose
1 rote Chilischote
1 Schalotte
8 g Ingwer
1 Zehe Knoblauch
225 g Zucker
100 ml Weißweinessig
1 Teelöffel Senfkörner
Salz
schwarzer Pfeffer