Pasilla Chilli and Tomato Jam from The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean by Michael Daniel

Ingredients

• 3 tbsp olive oil
• 2 red onions, halved through the root and then cut into slices
• 1 fresh red chilli, seeded and finely chopped
• 6 large tomatoes, blanched, skinned, seeded and diced
• 4–5 sun-dried tomatoes, roughly chopped
• a good splash of white wine vinegar
• 4 tbsp light muscovado sugar
• 2 pasilla chillies