Ingredients
SERVINGS: Serves 4
- 1 pound very ripe tomatoes, divided
- 2 red chilies or a large pinch of red chili flakes
- 4 peeled garlic cloves
- 2-inch piece of ginger, peeled and roughly chopped
- 3 tablespoons tamari sauce
- ½ cup brown sugar
- ⅓ cup red wine vinegar
- 1 tablespoon balsamic vinegar
Preparation
In a food processor, purée half the tomatoes with chilies, garlic, ginger and tamari.
In a medium pot on high heat, pour in tomato mixture, along with brown sugar and red wine vinegar and bring to a boil, stirring occasionally for about 5 minutes.
Dice the remaining tomatoes, add to pot with the balsamic vinegar. Gently simmer for another 10 minutes, stirring every 3 minutes to release solids that settle on the bottom. Scrape the sides of the pot so mixture cooks evenly.
The glaze can be poured onto fish or chicken and baked. Great as the T on a BLT and as a burger topping as well.
Any unused jam can be stored in a clean glass jar with lid. Allow to cool to room temperature and store in refrigerator for up to 2 weeks.
