Did you know that the Italians divide their tomatoes into two types? They are insalatari and da salsa: those to be eaten cooked, and others which are better raw.
The famous Sicilian cherry tomatoes, Pomodori Pachino, are used both in sauces and in salads. The Sicilians even put them onto pizzas and often add them raw to pesto pasta – yum!
They are naturally sweet so bottle really well, the Italian company, Benfatti, export them so we can enjoy them all year round.
Here is a really easy recipe for Sicilian Tomato Jam (only peel the tomatoes if you can be bothered…)
- 1kg chopped, peeled Pachino (or any if you can’t get this Sicilian variety) tomatoes
- 50g granulated sugar
- half a cup fresh lemon juice
- half a cup chopped, fresh basil
Put tomatoes and sugar into a saucepan and heat, stir rapidly and once boiling remove from the heat. Stir in the lemon juice and basil
Pour into a retro jam jar and allow to cool. Store in the fridge – keeps for over a month