One of the projects set for the summer was to grow as many tomatoes as possible and have them preserved, in one form or another, so that we have them all year round. So the veg patch is certainly bursting with toms – small round ones, yellow ones, stripy ones, long ones… and thanks to the polytunnel we started eating fresh ones much earlier than last year. We’re hoping to extend the fresh season so we can eat those later in the year as well. So far so good.
However, it’s been the preserving side that has been more challenging. Sun-drying tomatoes is easy and the results delicious but you do need the sun, and finding two or three hot days in a row this summer has proven difficult. Imagine that! In Portugal, in August and still a problem! The last attempt had to be thrown away as they had gone mouldy; very disappointing.
Meanwhile I spent ages and ages trying to find a food mill or passata machine here and eventually ordered a mill through Amazon. Once I worked out how to use it we now have tubs and tubs of pasta sauce and soup filling up the freezer.
Perhaps the most successful has been the oven roasted toms, they are divine. These go on pizzas or make a lovely salsa when blitzed with a blender (alas, this is now on the blink); they are also put into bags or tubs and put in the freezer…
And earlier in the ‘summer’ loads were thrown whole in plastic bags and then bunged into the freezer, these will be fine for soups or stews or made into sauce later on. But our new chest freezer is now full… So now yet another system is to be tested today – canning. We have a large pot for boiling, some Luminarc glass jars and a proper thermometer. The idea is that we can put the jars on the pantry shelf rather than putting anything in the freezer, fingers crossed.
And look – a whole post without me mentioning the fact that it’s raining (again)!