LAWRENCE MURPHY: Spike juicy tomatoes with chillies
Apparently we are going to have a great summer which must mean we'll have anÂ abundance of beautiful fruit and vegetables coming through our kitchens.Â
Apparently we are going to have a great summer, which must meanÂ we will have an
abundance of beautiful fruit and vegetables coming through our kitchens.
I'm looking forward to plump gooseberries,Â bright red strawberries, peaches and deep red cherries from our local greengrocer.Â
And we're excited about radishes, French beans and fennel to make crunchy salads to enjoy al fresco, but there'sÂ nothing quite like the taste of fresh tomatoes picked from the vine.
Although there are manyÂ different varieties of tomato they are easy to grow and all love the sun.
Even if you only grow aÂ couple of these plants you will have enough for your salads and some left to preserve.
We likeÂ to preserve them by drying them slowly with thyme and garlicÂ to use in pasta, orÂ cook the bigÂ juicy ones into tomato sauce.
The rest we turn into tomato jam spiked with red chillies, which isÂ fab with burgers, a little salad and that great British summer.
500g tomatoes chopped
6 shallots chopped
4 cloves garlic finely chopped
12 black pepper corns
2 red chillies finely chopped
Tablespoon white wine vinegar
1. Heat the olive oil in a large saucepan and add the shallots and garlic, cook for three minutesÂ without colouring.
2. Add all the other ingredients and cook over a low heat until almost allÂ liquid has gone '“ 20 to 30 mins.
3. Taste and add a little more vinegar if it's too sweet.
4. Put into sterilised jars and store in a cool cupboard.