Spring’s first super cheap produce hit the grocers last week, so over the weekend I went on a small cooking rampage, making roasted italian tomatos and chilli & onion jam.
Yes, we’ve almost gone through a jar of it in 2 days.
It’s based off this recipe, but the quantities have been changed drastically for my tastes:
8 red onions, sliced thinly
8 chillis, seeds removed if you don’t want it super spicy
8 garlic cloves
No pureeing either, and loads of extra olive oil added during the cooking process. This spicy goodness was strained off and used to start various other recipes over the weekend.