The sounds and signs of harvest are all around us; my tomatoes are ripening daily, with early frosts set to arrive in earnest soon I need to pray the rest of my crop will ripen before they arrive. My cupboards are filling up with jams, chutneys and relish’s. The dilemma now is do I make tomato sauce or soup with my rapidly ripening tomato crop. Already I have made two batches of my classic tomato relish, which tastes even better with my home grown chillis and onions this year. I am leaning towards sauce, but the man in the house wants tomato soup for the freezer, as long as it doesn’t have any skins in the soup he says, I DO NOT peel tomatoes so a quick flick with the whizz may be required to get the required consistency for Mr Fusspot!.
For sauce I use the classic bright red tomato sauce recipe, I am not sure who was behind this masterful concoction, but it works every time and whenever I give a bottle or two away the comments that flow back to me are always positive and generally end with a sentence like, if you have any more going we would gladly sample some more for you.
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