Last of the summer tomatoes

Pickled Tomato

● Make a Pickle Liquor

○ 2 Part Apple Cider Vinegar

○ 1 Part Water

○ 1 Part Caster Sugar

○ Salt

○ Optional : Coriander Seeds -

Sliced Chilli - Garlic Cloves -

Peppercorns

● Bring all the ingredients and simmer for 20 minutes

● Leave to cool

● Optional : strain the liquor

● Place the tomatoes in a sterilised jar and pour in the liquor

● Make as much or as little as you like, I usually make a big batch of pickle liqour and pickle whatever else is around. Pickles will keep for 2-3 months

Confit Tomato

● Turn the over to gas mark 2 or 160°C

● Wash and dry the tomatoes

● Cut into quarters and place in a oven proof dish with a lid

● Cover the tomatoes with olive oil

● Add a few sprigs of thyme or rosemary

● Season with salt and pepper

● Place a layer of foil over the tomatoes then place the lid on for an extra seal

● Bake for 40 minutes

Basil Aioli

● Garlic

● Basil

● Soy Milk

● Oil

Blitz the garlic, basil and soy milk together.

Blitz the garlic, basil and soy milk togethereached.

Fried Green Tomatoes

● Wash and dry the tomatoes

● Cut in thick slices

● Fry in a dry pan on a medium heat

until blackened on both sides

Crispy capers

● Pat the capers dry

● Fry in oil on a medium-high heat

until crispy

● Put into a paper lined bowl to soak

up an excess oil before serving