Tomato Chili Jam

• 4 1/3 lbs tomatoes, cored
• 1/3 cup olive oil
• 10 cloves garlic, peeled
• 1 piece (1 1/2-inch) fresh ginger, grated
• 10 None fresh small red Thai chili peppers, stems removed
• 2 tbsp cumin seeds
• 2 tbsp black mustard seeds
• 3/4 cup red wine vinegar
• 1/4 cup fish sauce
• 12 oz palm sugar, grated, or 1 1/4 cups packed brown sugar
• 1 tbsp ground turmeric
• 1/2 cup finely chopped fresh cilantro leaves and roots

1. Preheat the oven to 350u0b0F. Rub tomatoes with oil. Place in roasting pan. Roast for 30 mins or until soft but not browned.
2. Blend or process garlic, ginger, chili peppers and mustard seeds until chopped and well combined. Transfer mixture to large heavy-bottomed saucepan. Add tomatoes, vinegar, fish sauce, sugar and turmeric. Simmer for about 2 hours or until thick and jammy.
3. Blend mixture, in batches, until chopped coarsely. Stir in cilantro. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.

tomatoes, olive oil, garlic, fresh ginger, chili peppers, cumin seeds, black mustard seeds, red wine vinegar, fish sauce, palm sugar, ground turmeric, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30351 (may not work)