The tomatoes are in full swing and after a few days of forgetting them, the tomatoes are overfloweth!
Its funny how the anticipation of the tomato season for us is so great as we plant our first seeds, nurture them as seedlings, and then plant them lovingly like little babies in their specially prepared bed.
And then boom! harvest comes and the excitement of tasting the first ripe tomato is soon followed by the feeling of 'oh crap'!
So many tomatoes!!!
So trying my hardest to keep up with the influx, all of Mikes family favourites have been put into full production with the occasional helping hand from the kids.
It started with Tomato relish last week, and now it's Tomato sauce and Slow Roasted Tomatoes with garlic and thyme on the go
Mum's already put her hand up to help if it gets all a bit too much....especially as there are a number of large marrows outside, which each could have easily won their section in the local A&P show! I'm thinking mum's recent delicious marrow pickle recipe will be the thing for those :))
And yes they're not tomatoes but I how could I not resist?! Plus like on clockwork while I was chopping all those tomatoes, ( that makes it totally relevant ) our mischievious ducks came to let me know it was dinner time....quack quack quack quack
( oh and there they go again....it's as if they have a sixth sense! )
Just in case you may be dealing with your own influx, I'll leave you with the yummiest way to enjoy a bit of summer in winter.
Slow Roasted Tomato and Garlic Sauce
Preheat your oven to a low heat....I use 100 degrees
Then simply halve your cherry tomatoes and lay them out in a single layer on a large oven baking tray.
Peel and crush/chop up a whole bulb of garlic, add some thyme or oregano, and plenty of salt and pepper, a few glugs of olive oil and mix, spread back out before placing in the oven for 3-4 hours checking every now and to stir and rearrange to assist in the process.
The second photo shows them about half way through the process, they should be far more shrivelled up than shown.
I then place portions in containers and keep them in the freezer, taking them out to add to pasta's or sauces that need a bit of a boost.