Tomatoes are certainly one of the most versatile fruits: raw or roast, poached or pureed, you could make infinite salsas and sauces with them. We can get beautiful homegrown ones in the UK now, so make the most of them with this aromatic jam. It transforms a sandwich or cheese plate, or makes for this simple supper, which also celebrates the summer's greens.
The jam should last for a month in the fridge, but use preserving sugar if you prefer a firmer set.
Prep 25 min
Cook 50 min
Serves 2-4 (depending on appetites)
250g chard or large leaf spinach
4 tbsp extra-virgin olive oil
3 large garlic cloves, peeled and sliced
250g ricotta
Juice and zest of ½ lemon4 slices sourdough
½ lemon
4 slices sourdough
For the jam
1kg tomatoes, halved
1 onion, peeled and cut into wedges
2 tbsp olive oil
Salt and black pepper1-2 red chillies, to taste
Salt and black pepper
1-2 red chillies
4 garlic cloves, unpeeled75g soft brown sugar100ml red-wine vinegar2 bay leaves1 tbsp coriander seeds1 star anise
75g soft brown sugar
100ml red-wine vinegar
2 bay leaves
1 tbsp coriander seeds
1 star anise
The jam should last for a month in the fridge, but use preserving sugar if you prefer a firmer set.
Heat the oven to 200C (180C fan)/390F/gas 6. Line a baking sheet with foil and lay the tomatoes cut side down on top. Put the onion wedges in the gaps, drizzle the lot with oil and season. Roast for 25 minutes, then add the chilli and garlic, and roast for a further 25 minutes, until everything is looking roasted, collapsed and slightly jammy. Clean a few jars while the tomatoes are roasting and, 10 minutes before the end of the cooking, turn off the oven (but leaving the tomatoes inside), and put the jars inside to sterilise in the residual heat.
Put the sugar, vinegar, bay and spices in a large pan on a medium heat. Squeeze the roast garlic flesh out of the skins, roughly chop the chilli and add both to the pan. Stir in the roast tomatoes and onion, bring to a boil, then simmer over a moderately high heat for 12-15 minutes, stirring every few minutes to stop it catching. Blitz roughly with a stick blender, so there is still some texture to the jam; it is ready at this point, but the jam will improve if you simmer it for another half-hour.
Meanwhile, wash the greens in cold water and cut the leaves into wide ribbons (if you are using chard, finely chop the stalks, too). Put a large pan on a medium heat, add half the oil and the garlic, and saute, stirring, for a minute. Add the chard stalks, if using, saute for a few minutes, then add the leaves, cover and cook on a low heat for eight to 10 minutes, until wilted; the water clinging to them from washing will be enough to steam the leaves. Season generously.
Whip the ricotta with a fork, season well and add the remaining two tablespoons of oil and lemon zest and juice. Grill or toast the bread, leave it to cool a little, then spread the ricotta on to the toasts. Top with the greens, spoon over some tomato jam and eat at once.
There are masses of plant-based ricottas on the market these days, but you could also top the toasts with a green mole instead, made with soaked almonds blitzed with a big handful of summer herbs and a little olive oil.