If you’re skinning the tomatoes, get a large pot of water to boil for blanching. Turn the tomatoes over and make a little ‘x’ incision on the base.

Tip the tomatoes into the boiling water and cook on high for 1-2 minutes. Remove the tomato from the water with a slotted spoon and leave to one side. When it’s not going to burn your fingers, simply peel the skin off.

Slice white onions thinly. Heat a tablespoon of olive oil and throw in your onions on a medium heat. Add a lid and cook the onions until they have collapsed slightly.

Add the tomatoes, sugar, vinegar and bay leaves and bring to a boil. Once boiling, turn the heat down and simmer until it has reduced significantly.

When the jam is ready, it’ll be much darker in colour and when you drag a spoon through it, it won’t fill in with liquid. At this point, stir in the butter and salt and you can take off the heat.

Transfer into a clean container. Keeps for 2 weeks in the fridge.

For the dough, paddle the butter until smooth then add the sieved, egg yolks and parmesan and mix until well combined.

Finally stir through the flour, salt and pepper until a dough forms.

Divide the dough into approx ⅓rd and ⅔rd and roll out between two sheets of greaseproof paper.

For the base: Use an 8inch pastry ring, or cake tin, or plate, to gently mark the size then cut a 2cm border.

Spoon 200g of tomato jam onto the dough and spread to the edges.

Get the top piece of pastry out of the freezer and cut the disc into 1cm width strips.

Carefully lay the strips on top of the tart at an angle.

Squish the edges of the pastry with the lattice top to finish the tart.

Put into the fridge to chill whilst the oven preheats to 350F.

When the oven is heated up, egg wash and sprinkle with caraway seeds.

Bake for 20 minutes, turn, then bake for another 20 minutes until perfectly golden.