Cooking in our house has been quite limited since my gastric sleeve surgery, however now I’ve hit the 7-month mark I’m able to eat more variety and quantity (about half a “normal” size meal) and have started to crave “real” food again.
Earlier this morning I had the urge to cook something, and decided to use some forgotten tomatoes I found in the fridge to make a tomato & chilli jam to go with some rather nice-looking Wagyu beef burgers I purchased in this week’s shopping. It’s not something I’ve made before, and I was a bit short on ingredients, so I checked out a few recipes on the web and came up with this concoction.
- 400g tomatoes, roughly chopped (I used 2 small punnets of grape tomatoes)
- 2 small brown onions, finely chopped
- 4 tablespoons “Gourmet Garden” hot chilli stir-in paste (I didn’t have any fresh chilli)
- 2 cloves of garlic
- 2 tablespoons white vinegar
- 1/2 cup brown sugar
- splash of soy sauce
Obviously the amount & type of chilli is a personal preference – my chilli tolerance is pretty high, although I guess if you’re cooking this then you’re not adverse to some heat.
Chuck it all in a pan over medium heat and cook, stirring, for about 10 minutes until the tomatoes soften and the sugar dissolves.
Lower the heat, and cook gently for about 45 minutes until it becomes thick, sweet and gloopy.
I cooked the burger in a pan, placed some grated cheese on top (blend of cheddar, mozarella & Romano) and put a lid on the pan to get it all melty…
Here’s the finished product – toasted sourdough bun, Wagyu burger, melted cheese and home-made tomato & chilli jam. Yum!!