PARISI MARKET UPDATE

PARISI VEGETABLE PICK OF THE MONTH – TOMATOES
Tomato season is coming in hot!

Ripe for the picking, flavoursome and colourful, tomatoes come in all different varieties.

Our top five tomato picks for March are:

-     Sweet Delights

-     Red & yellow grape tomatoes

-     Truss Tomatoes

-     Roma Tomatoes

-     Grape Kumato (which are acid free)

It is always best to leave tomatoes to ripen at room temperature for maximum flavour!

Here is a beautiful relish recipe using Grape Kumatos!

INGREDIENTS

400g Grape Kumatos

1 cup (250ml) dry white wine

1/3 cup (80ml) white wine vinegar

2 tablespoons caster sugar

2 teaspoons lemon zest

1/2 cup (110g) sea salt

2 tablespoons chopped coarse herb leaves (such as rosemary, thyme and lemon thyme)

Olive oil, to drizzle

 

METHOD

STEP 1: Cut a cross in the base of the tomatoes.

STEP 2: Blanch in a large pan of boiling water for 20 seconds, then plunge into a bowl of iced water for 30 seconds. Peel immediately.

STEP 3: Combine wine, vinegar, sugar and zest in a bowl, stirring to dissolve sugar. Season well, then add tomatoes and stand at room temperature for 2-3 hours to marinate.

STEP 4; Meanwhile, finely grind salt and herbs in a mortar and pestle or spice grinder. (To keep remaining herb salt, dry out in a 150°C oven for 30 minutes, then store in an airtight container for up to 6 months).

STEP 5: Drain tomatoes, then drizzle with oil, then serve with herb salt for dipping.

STEP 6: Serve and enjoy.

PARISI TOMATOES
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