Thomasina Miers’ recipe for greens on toast with tomato jam

Tomatoes are unquestionably just one of the most flexible fruits: uncooked or roast, poached or pureed, you could make infinite salsas and sauces with them. We can get wonderful homegrown kinds in the United kingdom now, so make the most of them with this fragrant jam. It transforms a sandwich or cheese plate, or would make for this very simple supper, which also celebrates the summer’s greens.

Greens on toast with tomato jam

The jam should really previous for a thirty day period in the fridge, but use preserving sugar if you choose a firmer established.

Prep 25 min
Cook dinner 50 min
Serves 2-4 (depending on appetites)

250g chard or big leaf spinach
4 tbsp further-virgin olive oil
3 huge garlic cloves, peeled and sliced
250g ricotta
Juice and zest of ½ lemon
4 slices sourdough

For the jam
1kg tomatoes, halved
1 onion, peeled and minimize into wedges
2 tbsp olive oil
Salt and black pepper
1-2 purple chillies, to taste
4 garlic cloves, unpeeled
75g smooth brown sugar
100ml red-wine vinegar
2 bay leaves
1 tbsp coriander seeds
1 star anise

The jam need to previous for a thirty day period in the fridge, but use preserving sugar if you like a firmer established.

Heat the oven to 200C (180C enthusiast)/390F/gas 6. Line a baking sheet with foil and lay the tomatoes cut facet down on best. Place the onion wedges in the gaps, drizzle the good deal with oil and year. Roast for 25 minutes, then include the chilli and garlic, and roast for a even more 25 minutes, until finally every little thing is looking roasted, collapsed and slightly jammy. Cleanse a several jars although the tomatoes are roasting and, 10 minutes prior to the stop of the cooking, change off the oven (but leaving the tomatoes inside of), and place the jars within to sterilise in the residual heat.

Set the sugar, vinegar, bay and spices in a big pan on a medium warmth. Squeeze the roast garlic flesh out of the skins, about chop the chilli and insert equally to the pan. Stir in the roast tomatoes and onion, carry to a boil, then simmer about a reasonably large warmth for 12-15 minutes, stirring each couple of minutes to stop it catching. Blitz around with a adhere blender, so there is even now some texture to the jam it is prepared at this point, but the jam will improve if you simmer it for one more 50 percent-hour.

Meanwhile, clean the greens in chilly drinking water and slash the leaves into huge ribbons (if you are making use of chard, finely chop the stalks, too). Set a big pan on a medium heat, increase fifty percent the oil and the garlic, and saute, stirring, for a moment. Increase the chard stalks, if utilizing, saute for a number of minutes, then add the leaves, deal with and prepare dinner on a small heat for 8 to 10 minutes, right up until wilted the water clinging to them from washing will be enough to steam the leaves. Year generously.

Whip the ricotta with a fork, time properly and insert the remaining two tablespoons of oil and lemon zest and juice. Grill or toast the bread, depart it to cool a tiny, then distribute the ricotta on to the toasts. Major with the greens, spoon around some tomato jam and take in at the moment.

The basic flex

There are masses of plant-based mostly ricottas on the market these times, but you could also top the toasts with a environmentally friendly mole as a substitute, produced with soaked almonds blitzed with a significant handful of summer herbs and a minimal olive oil.