Tomato Chilli Jam (1kg)

1 kg tomatoes very ripe, halved
3 red chillies roughly chopped
2 onion cut in wedges
4 garlic cloves, sliced
1cm ginger root, grated
3 tbsp balsamic vinegar
100 gr brown sugar
olive oil

Heat the oven to 200ºC.  Tip the tomatoes, chillies, onion, garlic, ginger, vinegar and sugar into a shallow roasting tin, add a good slug of olive oil and mix with your hands.  Sprinkle with salt.

Roast for 40 minutes or until the tomatoes are browned and the onion well coo and caramelised.  Cool and tip into sterilised jars.  It will last a week in the fridge or you can freeze it in batches.