I recently joined the Slow Food Mother City convivium. The first of their events that I attended was a workshop about pickling and preserving food, held by the delightful Oded of Oded’s Kitchen. We cooked three different preserves: a three-tomato salsa, an orange marmalade and pickled cucumbers.
The lovely Oded, teaching us about critical quantities of salt, the delicacy of different vinegars, and infusing us all with his passion for food.
I was on the marmalade team. Which meant slicing loads of oranges as thinly and elegantly as I could muster, and stirring the pot a lot. That’s me and Darrel at the back learning about jam setting points; front left is Nicola and on the right Oded the pickle maestro. The amazing twist to the marmalade was a panful of freshly crushed, dry-roasted coriander seeds that we added at the end.
The finished tomato salsa. It was so utterly amazing that I’ve just spent the morning making it at home. What I didn’t quite realise was that we’d made such industrial quantities – halve the recipe if you do this at home!
Three tomato salsa
5 kg Roma, jam or plum tomatoes, blanched, peeled and de seeded
1 kg cherry tomatoes, left whole
1 kg sundried tomatoes, cut into bite size
1.5 kg onion, peeled & chopped
2 heads of garlic, peeled and coarsely copped
75g fresh thyme, chopped
50 – 75 g crushed dried red chillies
250 ml olive oil
600 ml white wine or cider vinegar
100 -150 g dark sugar
Place all the ingredients in a deep roasting pan and roast in a hot oven 250ºC Gas mark 9, for about 45-60 minutes or until most of the liquid has evaporated.
Pack into sterile jars and seal immediately. For extra safety pasteurise in hot water bath.