- The sauce turned out too sour, what should I do?
- The acidity of tomatoes varies. If too sour, add a little more sugar, or a pinch of bicarbonate of soda, which neutralises the acid.
- How do I store it?
- Since there are no preservatives, it keeps in a clean jar in the fridge for 5-7 days.
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Tomato, ginger & chilli jam
In this sauce the natural sweetness of tomato (umami) is boosted by the heat of ginger and the caramelised notes of sugar. Not a simple tomato sauce, but a thick, spiced 'chutney' style accompaniment where flavours meld and concentrate during slow cooking.
Ingredients
500
g
Ripe tomatoes
20
g
Fresh ginger
1
Onion
3
cloves
Garlic
2
Fresh chillies
50
g
Brown sugar
30
ml
Rice vinegar
1
tsp
Salt
2
tbsp
Olive oil
Shopping List (0)
Equipment Needed
- Larger, heavy-bottomed frying pan or saucepan
- Hand blender (optional for smoother texture)
- Fine sieve
- Wooden spoon
Allergen Information
Sulphur dioxide (in vinegar)
Instructions
1
✓
Prep the veg: dice tomatoes, finely chop onion and garlic. Peel and grate ginger. Halve the chillies, and if you don't like it too hot, scrape out the seeds/pith, then chop finely.
Tip: Most of the chilli's heat resides in the pith and ribs (capsaicin); removing these tames the dish.
2
✓
Heat the oil in the pan and sweat the onion over medium heat until glassy (translucent). Don't brown it!
Tip: Salting at this stage helps draw water from the onion, so it softens faster (osmosis).
3
✓
Toss in garlic, ginger and chillies. Fry stirring for 1-2 minutes until you smell an intense aroma.
Tip: Aromatic oils release best from spices under heat.
4
✓
Add tomatoes, sugar, vinegar and salt. Stir and wait until it starts to bubble.
Tip: Sugar and vinegar counterbalance the acidity of the tomatoes, creating a balanced flavour profile.
5
✓
Reduce heat to low and simmer uncovered for 20-25 minutes. It's good when most of the liquid has evaporated and it has a thick, jam-like consistency.
Tip: During slow cooking water departs, concentrating flavours (reduction).
6
✓
Pull off the heat, let cool slightly. If you like it chunky, you're done. If silky, blend and sieve.
Tip: Blending introduces air into the sauce, which may make the colour lighter and more orange.
Recipe FAQ
Ingredients
- 500 g Ripe tomatoes
- 20 g Fresh ginger
- 1 Onion
- 3 cloves Garlic
- 2 Fresh chillies
- 50 g Brown sugar
- 30 ml Rice vinegar
- 1 tsp Salt
- 2 tbsp Olive oil