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Sat, 10 Apr 2010
I have a fabbulous recipe for you, Tomato and Harissa Chutney. Hot and Mild versions xxx

Hot Tomato and Harissa Jam


175g (6oz) onions
2 garlic cloves
450g (1lb) cherry tomatoes
30ml (2 level tbsp) caster sugar
30ml (2 tbsp) olive oil
4560ml (3-4 level tbsp) harissa (see recipes below)
15ml (1 level tbsp) sun-dried tomato paste

Method

1 Finely chop the onions; crush the garlic. Place the cherry tomatoes in a large roasting tin with the onions, garlic, caster sugar, olive oil and 45ml (3tbsp) water.
2 Cook at 200C (180C fan) mark 6 for 45min1hr or until the cherry tomatoes are lightly golden, stirring occasionally.

3 Remove from the oven, add the harissa and sun-dried tomato paste and mix well. Serve warm.

PREPARE AHEAD
Up to two days ahead, complete the recipe.
Cool, cover and chill separately.

TO SERVE
Gently reheat in a saucepan, adding a little water if its very thick.
Serve warm.
Posted 16:01

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