Tomatoes: good for the heart
By Fiona McGarry
These days, tomatoes are everywhere. Supermarkets stock so many varieties at such varied prices, it can make you dizzy. Greengrocers have them piled high, and gardeners and tomato fanciers are giving them away (especially the green ones). They even grow wild in all kinds of nooks and crannies including on railway lines and close to where Southern Water pumps human waste into the sea …
But this doesn’t seem to put us off. During lockdown, everyone started growing them and tomato-growing became a competitive sport with people posting photos of ever more outrageous varieties on Twitter (including tomato champion, Janet Street Porter). This year, drought and hot weather meant summer tomato harvests were smaller than usual, but over the past few weeks they have rallied and are especially tasty and appealing. Here are some ways to use up the current glut.
Autumn Chutney
You will need:
• 1 kilo of mixed tomatoes, chopped (up to half can be green)
• 450g onions, chopped
• 2 large, or 3 small apples, peeled, cored and chopped
• 250g sultanas
• 2-3 garlic cloves
• 225g light brown muscovado sugar
• 2.5cm piece of fresh ginger, grated
• 2 red chillies (optional)
• 2 tsp mustard seeds
• 2 cloves
• 1 tsp salt
• 600ml red wine vinegar
Method:
1. Put all the ingredients except the vinegar into a preserving pan or large, deep saucepan. Add half the vinegar and season.
2. Place the pan over medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender. If you don’t want it too chunky, you can use a hand-held blender to make it a bit smoother at this point.
3. Stir the rest of the vinegar into the chutney. Cook for a further 30-45 minutes, stirring often until it thickens.
4. Divide the hot chutney between sterilised jars and set aside to cool.
5. Seal with airtight lids and store in a cool, dry place, away from direct sunlight, for at least one month before eating. Chill after opening and use within two months.
Jollof Rice
You will need:
• 400g basmati rice
• 3 red peppers, quartered and deseeded
• 6 medium-sized plum tomatoes, halved
• 75g tomato purée
• 1 onion, quartered
• 1 onion, sliced thinly
• 2 garlic cloves
• 1 tbsp grated ginger
• 1 Scotch bonnet chilli (optional)
• 5 tbsp rapeseed or sunflower oil
• 2 bay leaves
• 1 tbsp dried thyme
• 2tsp curry powder
• ½ tsp ground black pepper
• 600ml vegetable or chicken stock
Method:
1. Rinse the rice in a sieve under cold water, drain. Blend the tomatoes and tomato puree in a food processor. Set both aside.
2. In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2-3 minutes, then add the bay leaves, curry powder, dried thyme and black pepper for 3-4 minutes on medium heat. Then add the tomato mixture – stir for another 2 minutes.
3. Meanwhile, put the peppers, quartered onion, garlic, ginger and chilli in a food processor and blend for about a minute. Add this to the pan, stir, and set on medium heat for 10 minutes till reduced by half, with the lid partly on.
4. Stir in the rice to coat. Pour in the stock, stir, cover with some foil and the saucepan lid to seal
in the steam. Then cook on a low heat until the rice is tender (about 30 minutes).
5. Let rest, covered, for 5-6 minutes before serving. If you like, you can add some butter and more tomatoes (or tomato chutney) before serving.
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