Just one picking from the greenhouse! So many different colours, shapes and sizes - black, white, red, beefsteak, plum, round, cherry. Although, the cherries never make it into the kitchen - they are gobbled up straight from the vine (usually by a small fair haired blue eyed boy).
These beauties were made into Roasted Tomato Passata - unbelievably easy recipe courtesy of the River Cottage Preserves book. Made with 2kg tomatoes.
Half tomatoes and place cut side up in a single layer (yeah - ok we all know how to roast tomatoes!)Thinly slice 500g shallots and sprinkle over toms, along with 4 chopped cloves garlic
Add a bunch of herbs - basil, oregano, rosemary - whatever you like. I have used marjoram as it was growing handily in a pot outside the kitchen window.
Season with salt and pepper and then drizzle with olive oil.
Roast until soft.
Press tomatoes through a sieve or mouli.
Bring the puree to the boil in a pan.
Sterilise your preserving jars and rings. (I needed 3 500ml parfait jars.)
Pour the hot puree into the warm jars and seal.
Put jars into a large pan, with a folded tea towel on the bottom, and cover with warm water.
Bring to a slow simmer and then simmer for a further ten minutes.
Cool and check seal. They will keep for year apparently.
A very tasty sauce and easy enough to fit in round other cooking type stuff. I will certainly manage to make several batches of this before the end of the season. Gluts are great!
And of course - what sort of gardening blog would this be without the obligatory novelty shaped fruit?
