Sweet Solanato® Chilli tomato jam

Makes 3 Cups
Prep Time
Cook Time


  • 4 x 200g Sweet Solanato® Tomatoes
  • 1 1/4 cups white sugar
  • 1 small red onion, quartered
  • 2 garlic cloves, roughly chopped
  • 2 tsp olive oil
  • 2 tbs red wine vinegar
  • 2 limes, juiced
  • 1 tsp sea salt flakes, crushed


  1. Combine tomatoes and sugar in a glass or ceramic bowl. Cover and set aside for 1 hour.
  2. Place onion, chilli and garlic in a food processor and finely chop. Heat olive oil in a medium saucepan over medium heat. Add onion, chilli and garlic to the saucepan and allow to cook, stirring often until soft but not coloured. (roughly 5 minutes).
  3. Add the tomato mixture, vinegar, lime juice and salt. Increase heat to high, bring to the boil, stirring until the sugar is dissolved.
  4. Reduce heat to medium and cook, stirring often, for 30-35 minutes or until jam thickens. Spoon hot jam into hot sterilized jars. Seal. Store in the fridge. Once opened, the jam will edible for 4 weeks.

Serving suggestions:

    • Replace butter with the chilli tomato jam for sandwiches, rolls and toasties.
    • Use as a marinade for chicken. Thin the jam down with a little olive oil and water if need be.
    • Turn into a dipping sauce by adding fish sauce and fresh lime or lemon juice.
    • Add spoonful’s to casseroles and soups just before serving

      Did you know: The extra sweet flavour of Sweet Solanato® tomatoes makes them the perfect star ingredient for this spicy condiment.