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.
Xanthe White’s guide to growing silverbeet
In this month's installment from Xanthe White's Organic Vegetable Gardening, the acclaimed author ...
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Win! Bringing Back the Birdsong
After spending years exploring the shoreline and estuaries, walking cliff-top paths, studying the mangroves and ...