Thomasina Miers’ recipe for greens on toast with tomato jam | The new flexitarian

Combine the bounty of seasonal greens and tomatoes for a late-summer supper – and save some of the jam for cheese or sandwich toppings

Tomatoes are certainly one of the most versatile fruits: raw or roast, poached or pureed, you could make infinite salsas and sauces with them. We can get beautiful homegrown ones in the UK now, so make the most of them with this aromatic jam. It transforms a sandwich or cheese plate, or makes for this simple supper, which also celebrates the summer’s greens.

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