It pains me to say this, but I am over them!
We're still getting a basket like this as often as we want, I sort of don't want any more.
I think I planted too many this year. It's a good learning tool, though, as I now have a better plan for what I want to do next year. I'm going to change where I plant them. Just plant one long row and leave a lot more space between them. Also stick to certain types that I know we like. I'm still looking for a really good beef tomato, so if anyone has any suggestions?
We watched Hugh F-W's ( my hero) 'Autumn' last night. Lovely. So as a change to passata we're going to try his tomato sauce recipe. It looked good.
Roast sieved tomatoes
Here's the basic procedure, but do vary the amounts of garlic and herbs to suit your own taste. Makes about a litre.
At least 2kg ripe, full-flavoured tomatoes - use different varieties and a mixture of sizes, all cut in half
2-3 garlic cloves, finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper
A few sprigs fresh thyme and marjoram (optional, but preferable)
Preheat the oven to 180C/350F/gas mark 4. Arrange the tomato halves - tightly packed but not on top of each other - in an ovenproof dish. Mix the garlic with the oil and trickle evenly over the tomatoes. Season lightly with salt and pepper, and throw in the herbs, if using.
Roast for 45-60 minutes, until the tomatoes are soft, pulpy and slightly charred. Rub the mixture through a fine sieve, discard the skins and seeds, and that's it - your sauce is ready to use.