As we step into British tomato fortnight, Dame Jen Greenhalgh is on hand to share her recipe making the best of the British tom glut.
Many moons ago I developed a green tomato jam whilst working at a fine dining American restaurant in London. Years later I wanted to use a tomato jam on a pork belly BLT on my pub menu so I reworked it into this! Its so good with anything cheese, but especially halloumi. And it’s perfect in any BLT. I now also sell it by the jar.
Ingredients
40g garlic puree
10g salt
3g fresh black pepper
40g lemon juice
100g cider vinegar
70g tomato puree
400g drained weight jar roasted red peppers
1550g fresh tomatoes
450g white sugar
Method
Cut the tomatoes into quarters and drain the liquid off the peppers.
Put the tomatoes and peppers in a blender with the vinegar and blend until smooth, you will probably need to do this in 2 batches.
Pour that mixture into a pot and add everything else. Whilst the heat is still off, whisk together well so everything is well mixed. This helps stop the sugar burning.
Cook together until jam-like consistency – at least 45 minutes on a low heat. Stir often. When craters instead of bubbles are forming and it’s spitting at you, that’s when it’s thick enough.
Ladle into sterilised jars