Roasted Tomato And Capsicum Jam Chunky jam made with roasted tomato and capsicum spiked with cinnamon. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update 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 list for Roasted Tomato And Capsicum Jam 5 large Tomatoes 1 large Red capsicum 2 tablespoons Olive oil to taste Salt 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 #Cinnamon #Olive oil #Red capsicum #Salt #Sugar #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article