Home Jams Red Wine Tomato Jam

Red Wine Tomato Jam

by sidifscuisines
Red Wine Tomato Jam

I love jams, they could be of any kind, sweet, savory, chilli, spicy fruity, chutneys, basically anything that can be cooked into a jam. I was making sandwiches for my family and i wanted an array of different spreads, so this tomato jam came in to play and the thought of making tomato jam was weirldy exciting for me too. I have read so many times and different versions of  tomato jam but  i never had the actual opportunity to try to make one unil now when my curiosity kicked in. Its a perfect spread for a brunch setting, its spicy, its savory and its not too sweet unlike other jams hence my love for it. I love it because you can even use it alongside food like a side dish and not just as a spread for bread or toast.I eyeballed the ingredients but the below measurements can act as a guide to help you customize your own version.

Red Wine Tomato Jam

Red wine tomato jam

I love jams, they could be of any kind, sweet, savory, chilli, spicy fruity, chutneys, basically anything that can be cooked into a jam. I was making sandwiches for my… Jams Red Wine Tomato Jam European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

4 large tomatoes

3 garlic cloves

1 medium sized onion

Sage herb leaves 1 tspn

Basil herbs 1/2 tsp

1/4 tsp chilli flakes

1/2 cup brown sugar

2 tablespoons balsamic vinegar

1 tablespoon white vinegar

2 tablespoons red wine

Instructions

Wash the tomatoes, peel, chop into small rings, place these in a heavy dip pan, add onions, some bit of oil, sugar, garlic cloves,the herbs, the vinegars except the wine.

Cook these on medium to low heat until all the water dries up. Add the red wine, cook until thick and lumpy thats when you will know your jam is ready. Check for seasoning if you need to add anything.

Laddle into a jar, if not fully used, refrigerate the rest.

Notes

These savory jams dont last long because they are not overly sweet making it easy to eat off the spoon whenever you open the fridge, adding black pepper also increases the level of spicy. Any red wine will do.

2 comments

Rosa sanau Supeyo August 11, 2020 - 5:13 am

I love love how easy to understand your recipes are. Allow me to ask, i don’t use wine so buying a whole bottle may take ages to consume for cooking, any alternatives?

Reply
sidifscuisines August 11, 2020 - 5:24 pm

Well wine is not a must i just like using it in chutneys because it enhances the flavor. I just keep a bottle just incase i make such condiments, you can make sangria with left overs of the wine.

Reply

Leave a Comment