Pop the tomatoes in to some boiling water for about thirty seconds to a minute, until the skin is easy to peel off and discard. Roughly cut the tomatoes and then the apples. Put the tomatoes into a pot and add the garlic, the cloves, some very finely chopped rosemary and thyme and finally the white wine vinegar onions and sugar. Give it all a good stir and let the mixture simmer very gently for about half an hour.
When the ingredients start to soften and everything begins to mingle, add the sultanas and the currants. Finally add a handful of olives and let it cook again for a further half hour before putting into carefully cleaned and warmed pots.
And for the parmesan crisps, you simply put some cookie cutters on a tray and grate the cheese into them, add a generous grating of black pepper and slide under the grill for a few minutes.