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Roasted Tomato And Capsicum Jam
Main Ingredients | Tomatoes, Red capsicum |
Cuisine | Fusion |
Course | Pickles, Jams and Chutneys |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 5 large tomatoes
- 1 large red capsicum
- 2 tablespoons olive oil
- Salt to taste
- 3/4 cup sugar
- 1/2 inch stick cinnamon
Method
- Cut tomatoes and capsicum into quarters. Take a baking tray and grease it with a little olive oil. Place the vegetables over it. Pour remaining olive oil over and sprinkle half a teaspoon of salt.
- Put in the preheated oven at 200?C and bake for fifteen to twenty minutes. Remove from the oven and chop the vegetables with or without the skin.
- Take the chopped vegetables in a pan and heat. Add a pinch of salt and sugar and mix. Add cinnamon and cook on medium heat till you get the jam consistency.
- Remove from heat, cool and store.
Nutrition Info
Calories | 974 |
Carbohydrates | 165.7 |
Protein | 6.6 |
Fat | 31.5 |
Other Fiber | Fiber- 13gm |
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