The days are getting shorter and the remaining tomatoes in the polytunnel don’t look like they’re getting that much riper, so today we picked about two thirds of the ripest, which actually turned out to be far more tomatoes than I expected:
Chopped into chunks on trays and given a splash of olive oil, garlic, herbs and for one tray, chiles, they were roasted in the oven for a few hours and then put through the food processor to remove the seeds and skins. The resulting sauce tastes fantastic, though the chile version may need a bit of calming down before anyone other than me will eat it.