star of the season.
RED ALERT
There’s nothing like the flavour of a British tomato, picked at its colourful, summery best – which is right now. Put this seasonal beauty centre stage with four fantastic recipes to tantalise your taste buds
RECIPES GEORGINA ESDAILE
PHOTOGRAPHS NIGEL LOUGH FOOD STYLING KIRSTEN JENKINS
Tomato and manchego tarte tatin
Tomato jam
Makes 1.2 litres Hands-on time 25 min Simmering time 1 hour 15 min Specialist kit Preserving jars
KNOW-HOW
For the jar-sterilising lowdown, visit deliciousmagazine.co.uk/ how-to-sterilise-jars.
This jam is wonderful with roast meats or vegetables, pork pies, a good sharp cheddar cheese or, as here, used to top toasted slices of baguette, spread with goat’s curd or soft goat’s cheese.
• 2kg large plum tomatoes, chopped
• 1-2 long red chillies, finely chopped
• 1 tbsp coriander seeds, toasted and crushed
• 1 onion, coarsely grated
• 6 garlic cloves, crushed
• 660g caster sugar
• 185ml red wine vinegar
• 3 tsp salt flakes
• ½ tsp freshly ground black pepper
1 Put all the ingredients in a large heavy-based pan over a high heat and stir to combine.
2 Bring to just below the boil, then reduce the heat to medium and simmer for 1 hour 15 minutes or until thickened. You can test if the jam will set by placing a tiny dollop on a saucer that has been chilled in the freezer. Run a finger through the jam – if the jam doesn’t run back into the centre, it’s set.