Oven Roasted Tomato with Fennel Jam Recipe

Oven Roasted Tomato and Fennel Jam
Ingredients: Makes about 1 ½ cups.
1 kilogram tomato, core and halved
2 gloves garlic, crushed finely grated zest and juice 1 large lemon
½ cup each caster and brown sugar
1 teaspoon ground fennel
½ teaspoon ground ginger and chili flakes
¼ teaspoon ground allspice

Procedures:

• Preheat the oven to 1800C
• Give each tomato half a gentle squeeze to remove some of the seeds. Put the tomatoes and all the remaining ingredients in a large bowl and toss to combine. Set aside for 15 minutes so the sugar starts to melt and combine with the tomato juices.
• Tip everything in the bowl onto a large lipped baking tray, scrapping out any sugar juices remaining. Place the tomatoes cut side up and roast for 30 minutes.
• Turn over and using tongs, pull off the skin and discard. Continue to roast, stirring occasionally until the juices have reduced and become syrupy.
• To tip into a bowl and cool. Store the jam in a sealed container in the fridge for 10 days.