I created this recipe when I had a bunch of bland, supposedly fully ripe vine tomatoes, which I added some green tomatoes from our garden to make up the right amount. Use the recipe to add flavour to to tomatoes at the end of the season to make them last longer. Feel free to use another whisky, if you have a little bit left in a bottle.
Ingredients:
1 kg tomatoes, green and red, chopped in large chunks
1 cinnamon stick
3 cardamom pods, bashed open
1/4 tsp dried ginger
1/2 brown sugar
1/4 cup raisins
Salt and pepper, to taste
1/2 cup Jura rum cask finish whisky
Method:
Add all the ingredients to a pot over high heat. Stir and leave to boil.
Turn the heat down, partially cover with a lid and leave to simmer for 1 hour. Remember to stir every so often so it doesn't burn. The liquid should reduce a little and start thickening.
At the end of the hour remove the lid and let it thicken and reduce further for 20 minutes, string every once in a while again.
Turn off the heat and put into clean jars. Makes approx. 700 grams.
Have with cheese and biscuits or in sandwiches.
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