Some might call it a glut of tomatoes, but personally I love it. The taste of homegrown tomatoes is simply divine and those that can’t be eaten fresh from the plants need to be preserved with all their flavour.
I’ve actually run out of bottles and jars, which is quite amazing as I have a significant stash of 1950’s Kilner jars, but these are now filled with a wonderful array of jam, jam and more jam.
I’ve been giving away some of the precious fruits from the greenhouse to ‘special friends’, and the rest are being slow roasted in the oven until they turn into a rich, olive oily tomato paste.
A few pounds of tomatoes quickly reduce down as the water evaporates and can then be frozen in small containers or plastic bags until needed.
It preserves the flavour, takes up less room and prevents wasting a single fruit.
Plus they are absolutely delicious!
