March 23, 2016 by Smock Alley
Tons of toms? Here’s what you do.
Gather all your tomatoes together- we had a mix of cherry, sunblushed and beef.About 1kg in total. Chop roughly, mix with some shallots (200g), coriander, mint, salt, pepper. Place in a heavy saucepan along with brown sugar (200g), red wine (200ml) or cider vinegar (200ml) and cook for about an hour until it’s all mushy and lovely. Drain if necessary and let cool in a sterilised jar. Excellent with cheese, or on sambos!