Tomato Jam

This is another basic recipe that we always have on hand at Rockpool. It really adds a wonderful taste to ratatouille or a simple pasta dish. It is also delicious just on the side of roasts or barbecues. We often mix it with red capsicums (peppers) that have been barbecued and skinned, and we would then add some olives and flat-leaf (Italian) parsley and serve it cold on top of slices of raw tuna or hiramasa kingfish. Oil will come out of the jam after it stands; make sure you serve some of