Recipe of the Quarter

One of the most rewarding ways that Singita Sweni Lodge, South Africa, manages its environmental impact is by growing vegetables in its kitchen gardens and sourcing ingredients from suppliers in local communities. Tomatoes absolutely flourish in the warm climate at Singita Kruger National Park, and their plump, juicy flesh provides flavor for a variety of different dishes, such as tomato jam. This versatile ingredient is used on pasta, in soups, salads, salsas, sauces and sandwiches - the options are endless!

Ingredients:

1 1/4lbs ripe plum tomatoes

2 red onions, finely chopped

2 cloves of garlic, finely chopped

5 sprigs of thyme, leaves picked

1 ½ cups brown sugar

¾ cup white wine vinegar

1 tablespoon olive oil

Method:

1. Take your tomatoes and remove the eye (where the fruit comes from the plant) and make an "x" on top of the tomatoes using a sharp knife. You do not want to cut deep into the tomato, you just want to break the skin.

2. Next, place all the tomatoes into a pot of boiling water for 30 seconds. Remove the tomatoes from the pot and place directly into a large bowl of iced water and allow to cool completely.

3. Remove the skin from the tomatoes and roughly chop the peeled tomatoes.

4. Add the olive oil to a medium size pot followed by the onions, garlic and thyme.

5. Sweat the onions, garlic and thyme over a gentle heat for 5 minutes.

6. Next add your tomatoes, brown sugar and vinegar and reduce the heat to a simmer.

7. Cook all of the ingredients for ± 90 minutes, stirring frequently.

8. The tomatoes should have turned slightly translucent by now and have a glossy appearance.

9. Break up roughly with a masher or purée in a blender, depending on your preferred texture, and then allow to cool. Store in an airtight container.