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.