Chile Jam

• 2 kg roma tomatoes, ripe
• 150 ml olive oil
• 10 garlic cloves, peeled and coarsely chopped
• 25 g ginger, peeled and coarsely chopped
• 7 small fresh red chilies, stems removed
• 14 cup cumin seed
• 14 cup black mustard seeds
• 200 ml red wine vinegar
• 50 ml fish sauce
• 1 cup palm sugar
• 1 tablespoon ground turmeric
• 12 bunch coriander, chopped

1. Rub whole tomatoes with olive oil, place in a roasting pan and roast at 350F for 20 minutes or until soft.
2. Combine garlic, ginger, chilies, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined.
3. Transfer mixture to a large heavy based saucepan.
4. Add tomatoes, fish sauce, sugar and turmeric.
5. Simmer over low heat for 11/2 - 2 hours or until thick and jammy.
6. Remove from heat and stir in coriander.
7. Pour into hot sterilized jars and seal while hot.
8. Keeps in the refrigerator 1 month.

roma tomatoes, olive oil, garlic, ginger, red chilies, cumin, black mustard seeds, red wine vinegar, fish sauce, palm sugar, ground turmeric, coriander

Taken from www.food.com/recipe/chile-jam-323281 (may not work)