Fattoush Tomatoes Recipe

How to make it

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• Melt the sugar in the water in a saucepan.
• Then add the oil, rosemary and garlic and cook on a low heat for 5 minutes to really infuse the flavours.
• The rosemary should not be allowed to brown so swirl the pan regularly.
• Season.
• When the garlic is getting a little soft throw in the cherry tomatoes. Roll them around the pan to coat with oil and cover with a lid for about 3-5 minutes.
• Check to see if the tomatoes are starting to burst open.
• Let them cool to room temperature in the cooking liquor.
• I give them a bit of a squish with the potato masher to get a bit more tomato juice into the oil but leave most of them whole it looks prettier.
• Remove the stalk of the rosemary but leave all the little leaves in the sauce.
• If you want to add clams to this sauce...
• In a frypan add a splash of olive oil and heat.
• Throw in your cleaned clams.
• Add 4 floz (120ml) of a good white wine (a tablespoon of Pernod added to this is also good!)
• 10 floz ( 300ml) fish stock
• Put the lid on and steam till they have opened
• Reduce the sauce by half
• Then add the fattoush sauce, heat through and serve...DELICIOUS!!