A Welcome Glut

The tomatoes are really kicking in now and I’m able to pick them a trug at a time.  While we are still enthusiastically eating them fresh with garlic, olive oil and basil, I’m also roasting them with shallots, garlic, basil, sugar and olive oil using the River Cottage Handbook No.2 recipe for Roasted Tomato Passata so that I can preserve some of that delicious intense flavour for winter.  I keep the passata in a Kilner jar in the fridge with a layer of olive oil to preserve it.  It lasts for months and I  can dip into it whenever I need to add a touch of summer to my cooking.

Big Tom!