Recipe: Pomodori Verdi - dried green tomato in oil

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  • 1 off large marrow - preferably an over-ripe one missed on the allotment
  • 1.5kg brown sugar
  • Gin or vodka or rum
  • 1 handful of raisins
  • 1 orange - juiced


  • Cut the top off the marrow and scoop out the seeds.
  • Pack the cavity with a mixture of dark brown sugar and raisins: a 3lb/1.5kg marrow will hold as much as 2lb/1kg sugar.
  • Add the juice of the orange.
  • Make a small hole in the bottom of the marrow with a knitting needle, put the marrow in a nylon stocking and hang it over a bowl. (Mine is suspended from the rungs of an upturned stool, with the bowl sitting on the underside of the seat, and covered loosely with a black bin bag.)
  • Allow the fermenting liquid to drip into the bowl: depending on the size of the marrow, the process will take around two months.
  • Decant the syrupy brown liqueur into bottles. You can drink it straight away or keep it to mature.
  • Using it as a flavouring for vodka will produce an excellent dark Christmas drink.


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