I’ve had it in mind to try some pickle or chutney with a sugar alternative for a while since I do love the hit of flavour they bring. I wasn’t sure however, that
using a sugar alternative would work very well.
Then I saw a recipe for Tomato Jam on an inspiring blog that I love, (thank you Chef Mimi) and I thought I’d see if I could adapt it.
The result was delicious and full flavoured – tangy and sweet with a little kick from the chilli. The only difference I think using a sweetener brings is that the consistency is slightly less sticky than I would expect from a jam.
I served it with some Rosemary, Onion and Paprika Skillet Bread (gluten free) and some mature cheddar cheese. Delish!
Roasted Tomato and Basil Chili Jam (sugar free)
- 200g Cherry plum tomatoes, halved
- 1 green apple, peeled, cored and diced
- 1 small onion, diced
- 1 tbs olive oil
- 1 tbs fresh basil, finely chopped
- 4 tbs sweetener (I used xylitol)
- 1 teaspoon salt
- 0.5 tsp chili powder
- 60 mls apple cider vinegar
- Juice of 1 lemon
- freshly ground black pepper
- Heat oven to 200C and line a baking sheet
- Arrange the tomato halves, cut side up on the baking sheet, drizzle with oil, season, and scatter over the chopped basil
- Roast for 15 minutes
- Place the roasted tomatoes, the apple, onion, sweetener, salt and chilli powder into a large enamel pot over a meduim heat
- Cover, and bring to a simmer
- Turn to a low heat and cook slowly for 2 hours over low heat until almost all of the liquid has evaporated.
- Add the apple cider vinegar and cook for another 5 minutes, and then stir in the lemon juice.
- Using a hand held blender, blitz to the texture you desire
- Leave to cool, and serve with your favourite bread and cheese
NB. (This made enough for 3 x 150ml pots)