What to do with a killer tomato

We have to convince the little housewife out there that the tomato that ate the family pet is not dangerous! - Attack of the Killer Tomato.

Now I thought of this quote when I saw the pathetic tomatoes at the supermarket today, they all looked like they had eaten someone's pet indeed.  They had these sad green grins on their chubby little faces, ready to cough up some dust and then really wilt away .  It's then that I realized that the border must have been closed for any healthy looking tomato trying to get in, and we were stuck with these little green blokes.

I had to dig deep to find the good ripe ones so that I can at least try my hand at a tomato chilli jam for this posting today. This hot jammy would be very good on a bruschetta with some goat's cheese.

Ingredients:
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) brown sugar
1/4 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste





Method:

1. Combine all ingredients in a large pan, including the salt and pepper.
2. Stir over low heat without boiling until the sugar dissolves.
3. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.
4. If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.
5. Spoon into sterilized jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator.
6. After opening, keep in the fridge.