• Blitz the tomatoes as smooth as you can get them
  400 g tomatoes
• Whisk the eggs very well to get rid of any stringy bits
  4 eggs
• Put the tomatoes, eggs, lemon zest and juice into a pan and heat gently until the curd coats the back of a spoon
  1 tblsp lemon juice, 1 tsp lemon zest
• Keep whisking it every minute or so, and don't let it get too hot. Mine took quite a while to cook, but I did have it on a very low heat, I didn't want it to curdle or anything.
• While the curd is cooking, put some clean jam jars and lids in a cool oven for a few minutes to sterilise, leave them there until you are ready to use them.
• If you can measure the temperature, the curd will set once it has reached 160F / 70C
• Add the basil, Parmesan and butter and blitz until very smooth
  125 g butter, 60 g fresh basil, 40 g Parmesan
• Take the jars from the oven and pour the hot curd into them, filling them right to the top.
• Cover with waxed discs and seal.

Storage

• Keep the curd in the fridge, or other cool place, and use within a few weeks or so.
• Fruit and vegetable curds will freeze for a few months, so you could keep them until you are ready in the freezer.

High Speed Blender

• If you are lucky enough to have a high speed blender, you can make this tomato curd in there
• Put everything except the butter and basil into the blender and blend on High , this is number 10 on my blender, for 5 minutes
• Add the butter and basil and blend until incorporated
• Store as above