500g/1lb 2oz plum tomatoes
2 large Romero peppers
150g/5oz peppadew (small sweet South African red pepper)
2-3 red chillies
3 garlic cloves
75g/2¾oz caster sugar
splash of brandy
120ml/4fl oz sherry vinegar
salt and pepper
2-3 tbsp olive oil
Half and de-seed the tomatoes. Place slice side down in an ovenproof dish. Season, drizzle with oil and sprinkle on 20g/1¾oz sugar. Roast in a hot oven for 10-15 minutes.
In another ovenproof dish, place the peppers, peppadeur and chilli (all de-seeded). Coat with oil and roast for 10-15 minutes.
Meanwhile chop the red onion and garlic. Sweat over a medium heat with some olive oil until soft.
Remove the tomatoes from the oven and take off the skins.
Remove the peppers from the oven. Place in a plastic bag for 5-10 minutes then remove the skins and chop roughly.
Add the chopped pepper mixture and the tomatoes. Add the vinegar, sugar and the finely chopped parsley.
Reduce down for about 20 minutes. You can adjust the seasoning during this process, adding a bit more sugar or vinegar to taste.
The jam can be kept in jar in the fridge for a couple of weeks or more.
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