Thomasina Miers' Recipe for Greens on Toast with Tomato Jam | The new flexitarian

Tomatoes are definitely one of the most versatile fruits: raw or roasted, poached or mashed, you can make endless salsas and sauces with them. We can now get some wonderful ones in the UK, so make the most of it with this aromatic jam. It transforms a sandwich or cheese plate, or makes that simple supper, which also celebrates the greens of summer.

Green Toasts on Toast with Tomato Jam

The jam should last a month in the refrigerator, but use icing sugar if you prefer a firmer set.

Prepare 25 minCook 50 minFor 2 to 4 people (depending on appetite)

250g of Swiss chard or spinach large leaves4 tbsp extra-virgin olive oil3 large garlic cloves, peeled and sliced250g ricottaJuice and zest of ½ lemon4 slices of sourdough

For the jam1kg of tomatoes halved1 onion, peeled and quartered2 tbsp olive oilSalt and black pepper1-2 red chillies, to taste4 garlic cloves, unpeeled75g sweet brown sugar100ml red wine vinegar2 bay leaves1 tbsp seeds cilantro1 star anise

The jam should last a month in the refrigerator, but use icing sugar if you prefer a firmer hold.

Preheat oven to 200C (180C fan)/390F/Gas 6. Line a baking sheet with foil and lay the tomatoes cut side down. Place the quartered onions in the interstices, drizzle with oil and season. Roast for 25 minutes, then add the chili and garlic, and roast for another 25 minutes, until everything looks roasted, crumbled and slightly jammy. Clean a few jars while the tomatoes are roasting and, 10 minutes before the end of cooking, turn off the oven (but leaving the tomatoes inside), and put the jars inside to sterilize them in the residual heat.

Place the sugar, vinegar, bay leaf and spices in a large saucepan over medium heat. Squeeze the roasted garlic flesh out of the skin, coarsely chop the chilli and add both to the pan. Stir in the roasted tomatoes and onion, bring to a boil, then simmer over moderately high heat for 12-15 minutes, stirring every few minutes to prevent it from catching. Mix coarsely with an immersion blender, so that there is still some texture to the jam; it's ready at this point, but the jam will improve if you simmer it for another half hour.

Meanwhile, wash the greens with water cold and cut the leaves into wide ribbons (if using chard, finely chop the stems as well). Put a large saucepan over medium heat, add half the oil and the garlic, and sauté, stirring, for one minute. Add the chard stalks, if using, sauté for a few minutes, then add the leaves, cover and cook over low heat for eight to 10 minutes, until wilted; the water that clings to it when washing will be enough to spray the leaves. Season generously.

Whip the ricotta with a fork, season well and add the remaining two tablespoons of oil and the lemon zest and juice. Toast or broil the bread, let it cool a bit, then spread the ricotta on the toast. Garnish with the greens, drizzle with some tomato jam and eat immediately.

The simple flex

There are masses of plant-based ricottas on the market these days this, but you can also garnish the toast with a green mole instead, made from soaked almonds, seasoned with a big handful of summer herbs and a little olive oil.< /p>