We still have tomatoes to harvest. Today we picked several more kilos.
Some are being saved by the easiest method of all – pick, wash and freeze. Just throw them in a bag and put them in the freezer. Then on those cold winter days pull them out of the freezer and put them into your winter soup or stew (and no they can’t be sliced and eaten like fresh tomatoes after freezing).
Over the past few weeks we have been making various cooked tomato products. In the foreground of the photo below, baked tomato passata and behind regular boiled tomato passata.
There remains the prospect of green tomato chutney, a favourite of mine, and our newly discovered ‘explosive mix‘, courtesy of Pietro Demaio – you need to watch past the initial preserved eggplant recipe video to see the ‘explosive mix’ part.