This is a delightful grown-up tomato sauce that goes well with meat pies, sausage rolls or burgers.
Author: Maureen Shaw
Recipe type: Preserves
Cuisine: Australian
Serves: 30
Ingredients
1.8 kg or 4 lbs plum tomatoes
4 long red chillies chopped - with or without seeds depending upon how hot you want it
2 long green chillies chopped
10 cloves of garlic (can be less if you don't like a lot of garlic)
1 tbs yellow mustard seeds
1 thumb of fresh ginger, peeled and finely chopped
½ cup fish sauce
¾ cup sugar
¾ cup red wine vinegar (I used red wine liqueur vinegar - it was sweeter)
1 tsp sea salt
Instructions
Slice tomatoes and place on baking sheet and place in oven at 170C/375F for 45 minutes to an hour, set aside to cool.
Place chillies, garlic, salt, ginger and mustard seeds in a mortar and bash with a pestle. Add a little fish sauce and continue bashing adding more fish sauce til it's well incorporated.
Place in a large pot and cook on medium heat for 3 minutes.
Add in the tomatoes and the vinegar
Recipe by Orgasmic Chef at https://orgasmicchef.com/tomato-chilli-jam/