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.
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
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.
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.