APULIAN TOMATO PRESERVE
25G (1OZ) ANCHOVY FILLETS
4 GARLIC CLOVES PEELED
15G (1/2 OZ) CAPERS
1 TSP FENNNEL SEEDS LIGHTLY CRUSHED
25G (1OZ) DRIED TOMATOES, SNIPPED INTO STIRPS
ABOUT 120 ML (4FL OZ) OLIVE OIL
Chop the anchovies, garlic and capers roughly, then mix
with the fennel seeds. Spread a tsp of this mixture over the base of a small clean, dry jar, cover with a layer of the anchovy
mixture and continue until all the ingredients are used up - no salt is necessary because of the anchovies. Pour over enough
olive oil to cover the top layer, cap and leave in a cool place for at least a week.
TOMATO JAM
800 g (14 oz) Chopped, peeled Tomatoes
300 ml (10fl oz) unsweetened orange
juice
1 vanilla pod
Rind of 1 lemon
About 750g ( 1 1/2 lb) sugar-with-pectin
or
Jamsetta in Australia
Tip the tomatos into a measuring
jug to check their liquid quantity, then put into a preserving pan together with the orange juice, vanilla pod and the lemon
rind. Stir well and simmer gently for 10 mintues. Add 450 g ( 1lb) sugar for each 600ml (1pint) of chopped tomato. Bring to
the boil and boil for 4 minutes, testing for setting point - this is a jam which is all the better for a light set. Fish out
the lemon rind and vanilla pod and pot the jam into warm, dry jar.
