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Now You're Cooking: Tomato jam
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.