Cherry tomato jam

680g cherry tomatoes

1 cup sugar

2 tbsp extra virgin olive oil

1 tsp lemon zest, finely chopped

½ cup white wine vinegar

2 tbsp shallots, finely diced

1 tsp salt

Lime juice to taste (optional)

Freshly cracked black pepper

In a saucepan combine the cherry tomatoes, sugar, olive oil, lemon zest, white wine vinegar, shallots and salt. Bring to a medium simmer and cook until the tomatoes begin to split. They will release a lot of water and the mixture will have a significant increase in liquid. Turn the flame down to low and simmer until the jam has thickened and most of the liquid is reduced, about seventy minutes. As the liquid reduces, mix regularly taking care to not let the sugars burn on the bottom of the pan. Remove from the heat and cool completely. Finish with a squeeze of fresh lime juice if desired and some freshly cracked black pepper to taste. Spoon into sterilized jars. Makes 475ml.

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