These extra-special, zingy tomatoes are perfect with cold meats or cheese Makes: 1.5kg (3lb) Per serving (tbsp): 38g calories, 0g fat 300ml (½ pint) white wine vinegar or malt vinegar 900g (2lb) granulated sugar 1 level teaspoon ground cinnamon 1 level teaspoon cumin seeds 1.5kg (3lb) small green tomatoes, skinned (see 'Top tip') 1. Put vinegar, sugar, spices and 150ml (¼ pint) water into a large pan. Heat gently, stirring, until sugar has dissolved, then bring to the boil. 2. Add the tomatoes and simmer very gently for 5 minutes. Spoon the tomatoes into a large bowl and pour vinegar syrup over. Cover and leave to cool overnight. 3. Strain the syrup into a large pan and boil for 10 minutes. 4. Pack tomatoes into sterilised jars and pour in syrup right to the top. The syrup will be thick but, in storage, it will thin down. Cover and seal while hot. Serve with cold meats or cheese. Top tip: To skin green tomatoes, add them to a pan of boiling water and simmer for 5 minutes. Drain and refresh with cold water, then peel off the skin. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe. More recipes: Spicy tomato and shallot salsa Sweetcorn and red pepper relish Gino D'Acampo's stuffed roasted tomatoes Where to next? Find other Woman's Weekly recipes Matt Roberts on keeping healthy tins in the cupboard There are more unmissable recipes in this week's Woman's Weekly, on sale every Wednesday, only 80p! Subscribe today to Woman's Weekly and get 20% off! Send us your recipes and we'll publish the best! Save money on food with our coupons. Simply cut them out and take them to the shops with you.

By Jennifer Shepherd

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