Roasted Tomato Jam:

2 punnets NZ Hothouse Manuka cherry tomatoes

4 sprigs fresh thyme

2 fresh bay leaves

1 red chili, cut in half lengthways

4 cloves garlic, smashed & peeled

¼ cup white wine or rose

2 Tbsp caster sugar

Caramelised Onion Dip:

1 large brown onion

1 fat clove garlic, roughly chopped

1 Tbsp each brown sugar & balsamic vinegar

150g cream cheese

2 Tbsp sour cream

55g grated parmesan cheese OR pecorino cheese or grana padano, grated

To Serve:

Pickled shallots & basil leaves (optional)

Preheat your oven to 220°C bake.

Roasted Tomato Jam: Add all of the ingredients to a medium skillet (or small roasting dish) along with 3

Tbsp olive oil and ½ tsp fine salt. Toss together and roast for 25-30 minutes, until tomatoes are sticky &

jammy. Set aside to cool.

Caramelised Onion Dip: Heat 2 Tbsp olive oil in a medium pot on medium-high heat. Add the onions

and ¼ tsp fine salt. Cook for about 10 minutes, stirring often, until the onion is caramelised and

translucent. Add garlic, brown sugar and balsamic and cook for a further 1-2 minutes, stirring, until sticky

and caramelised. Remove from heat and transfer to a medium bowl.

Add the remaining dip ingredients to the bowl with the caramelised onion. Using a stick blender, blitz for

1-2 minutes, until smooth and creamy. Alternatively, use a nutribullet. Set aside in the fridge for 1-2

hours, to allow the dip to cool and firm up.

Serve the caramelised onion dip in a serving bowl, then spoon over the roasted tomato jam. Garnish with

pickled shallot and basil if desired.

Recipe Credit: Melie's Kitchen