Quick tomato preserve

Makes 3-4 cups

Preparation time 10 minutes

Cooking time 25 minutes

I like to serve this sweet-and-sour preserve (photo above) with poached eggs for breakfast, and it’s great on a sandwich with strong cheese. The flavour depends on the ripeness of the tomatoes you use.

You need

• 2 tablespoons (30ml) olive oil

• 4 garlic cloves, chopped finely

• 2 rosemary sprigs, stripped

• 2 small red onions, chopped finely

• 1kg ripe cherry tomatoes, chopped (or use other tomatoes)

• 2 tablespoons (30ml) treacle sugar

• 4 tablespoons (60ml) balsamic vinegar

This is how

Heat the oil, garlic and rosemary in a large saucepan and stir for about 3 minutes. Add the onion and sauté over medium heat for about 8 minutes or until soft.

Add the remaining ingredients and simmer for 15 minutes over low heat or until the mixture thickens to the consistency of jam. Store in the fridge and use within a month.