Green Tomato and Lemon Verbena Nectar

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 1 kg (2 lb 4 oz) green tomatoes
  • 1


Cut the green tomatoes into small pieces and place in a deep tray. Chop the cucumber, celery, garlic and eschalot into a small dice and then mix through the tomato. Tear the lemon verbena leaves and add to the tomatoes and vegetables. Add the salt, sugar and vinegar and mix together well, squashing the tomatoes with your hands. Cover and refrigerate for 24 hours, turning the tomatoes with a lar