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TOMATO, CHILLI AND CORIANDER JAM
My friend Fay first made this spicy jam for me. It is so good I try to keep some on hand all the time. If you want to tone down the bite, reduce the quantity of chillies, cumin and mustard seeds. It is a great recipe for using up excess cherry tomatoes in summer.

INGREDIENTS:
●  2kg ripe roma tomatoes or 3kg cherry tomatoes
● 
cup Olive Oil
●  10 cloves garlic, peeled
●  1 clove of grated fresh ginger
●  10 small fresh red chillies, stems removed (or 10 pinches of dried, ground chillies)
●  2 tablespoons cumin seeds
●  2 tablespoons black mustard seeds
●  cup red wine vinegar
●  cup nam pla (Thai fish sauce)
● 
1 cups palm sugar, chopped
●  1 tablespoon ground turmeric (or two tablespoons finely grated if fresh from the garden)
●  cup chopped fresh coriander leaves and roots (you can substitute leaves of perennial coriander if necessary)

METHOD:
Rub tomatoes with olive oil. Place in a roasting pan and cook in a moderate oven for about 30 minutes or until soft but not coloured.

Process garlic, ginger, chillies, cumin and mustard seeds in a food processor until chopped and well combined. Transfer mixture to a large heavy-based pan, add tomatoes (remove skins), vinegar, nam pla, sugar and turmeric. Simmer for about 2 hours or until thick and jammy. Return to the food processer (or use a stick blender) until combined but still textured. Return to heat for 5 minutes or until hot; stir in coriander.
●  Spoon into hot sterilized jars. Seal while hot.
●  Makes about 6 cups (1 litres)
Store in cool dry place for up to 6 months. Refrigerate after opening.

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