Tomato Jam

TOMATO JAM

A rich, slow-cooked tomato jam layered with warm spices and natural sweetness.
Finished with Kyneton Extra Virgin Olive Oil for depth, balance, and a silky texture.

Ingredients

  • 15 Tomatoes, cored
  • 1 Onion, finely diced
  • 10 Cloves Garlic
  • 2 Large Knobs Ginger, peeled and chopped
  • 400ml Kyneton Extra Virgin Olive Oil
  • 1 tblspn Fennel Seeds, Roasted and Ground
  • 1 tspn Cumin Seeds, Roasted and Ground
  • 6 tblspn Palm Sugar
  • 4 tblspn Fish Sauce
  • 6 tblspn Red Wine Vinegar

Instructions

  • Place tomatoes in a moderate oven for 30 mins. Remove and put them through a food mill/processor and put aside
  • Puree the onions, garlic and ginger with 100mls of Kyneton Extra Virgin Olive Oil
  • Add the ground fennel and cumin to the onion puree
  • Heat a heavy based pan, add the remaining Olive Oil
  • Add the Onion Paste and cook over a low heat for 30 minutes or until the mixture caramelises
  • Add Palm Sugar to the pan and allow this to caramelise
  • Add the fish sauce and reduce slightly
  • Add the Tomatoes, stir and cook slowly for 2 hours or so until the jam is thick, spicy and sweet with no liquid
  • Store in a preserving jar for up to 2 weeks (or freeze for up to 2 months)

Serving Tip

Serve with grilled meats, roasted vegetables, or as a bold spread on toasted bread. A small spoonful adds depth to simple dishes.

Why It Works

Slow cooking intensifies the natural sweetness of tomatoes while spices add warmth and complexity. Kyneton Extra Virgin Olive Oil brings everything together with a smooth, rich finish that enhances both texture and flavour.