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20 tomatoes, cut in half lengthwise
4 cloves garlic, chopped
¼ cup balsamic vinegar
1 tablespoon extra virgin olive oil
¼ cup honey
¾ cup coffee, brewed
hot chilli to taste (optional)
½ teaspoon cumin
500g bacon, cut into small pieces
salt and pepper to taste

Place the tomatoes cut side up with the garlic, balsamic vinegar and honey in a baking dish.
Drizzle with extra virgin olive oil and roast in a preheated 150C fan forced oven.
Once the tomatoes have cooked remove from the oven. Save the juices/stock to use too.

Roast the bacon in an oven tray until the fat has rendered and gets crispy.

Place all the ingredients together: coffee, bacon, cumin, salt, pepper, tomatoes and stock.

In a pot on the stove mix all the ingredients and simmer until reduced to a syrupy consistency.


1. Roast in an oven dish on low 120-150C for about 2 hours.
2. Slow cook in a cooker overnight.

Process the jam in a food processor to smooth it out to the desired texture.