Spicy tomato jam

Want to start your day with a bit of zing? Try this jam for breakfast...yes, that's right, breakfast. It teams beautifully with parmesan toast and bacon. Over the summer holiday break, I had the daunting task of cooking breakfast for 7 people all at once. Trying to co-ordinate 14 eggs with 14 slices of toast was not my idea of fun. So I cheated by dipping the bread into beaten eggs mixed with cream, chopped chives and parmesan, and doing a french style toast with bacon and tomato jam on the side. Impressive and oh so tasty.

This is so good, I had to make another batch this week, and it's a great way of using up the influx of tomatoes that summer time brings.

Tomato Jam (makes 4 cups)
1 kg tomatoes
I onion, finely chopped
1 long red chilli, seeds removed and finely chopped
2 cups (440 g) caster sugar
1/4 cup (60 ml) lemon juice
2 cups (500 ml) tomato juice
1/2 cup finely chopped basil or flat leafed parsley leaves

Method
Cut a small cross in the base of each tomato. Place tomatoes in a large heatproof bowl and pour boiling water over to cover. Leave for 30 seconds, drain and remove skins.
Place tomatoes in a food processor and pulse to crush, but do not puree.
Transfer tomato mixture to large saucepan and bring to a simmer over medium heat for 10 minutes or until thickened.
Add the onion, chilli and sugar, stirring until the sugar dissolves.
Stir in the lemon juice and tomato juice, and bring to a simmer.
Cook over low heat, stirring occasionally, for 35 minutes or until thickened.
Skim foam from surface and discard.
Cool slightly, stir in the basil or parsley, then chill for at least 8 hours, preferably overnight, before using. Season to taste.


Anna from Anna's Cool Finds is hosting Kalyn's Kitchen Weekend Herb Blogging this week. Have a look at her impressive list of entries that she has submitted to this great event since it started.