Now You're Cooking: Tomato jam
Published Monday, September 21, 2015 8:39AM CST Last Updated Tuesday, September 22, 2015 2:00PM CST
Onion, medium dice - 200 ml
Red peppers, medium dice - 200 ml
CP canola oil - 25 ml
White balsamic vinegar - 50 ml
Sugar - 50 ml
Concasse tomatoes - 1 L
Salt - to taste
Pepper - to taste
For the chutney, sweat the onions and peppers in the canola oil. Add the vinegar and sugar and reduce by ¾.
Add the tomatoes and simmer until the liquid has evaporated. Adjust seasoning and cool.