Despite the forkast wind and rain over the weekend we spent hours and hours in bright sunshine pulling spent crops, digging over and manuring beds, emptying the compost bins and mulching the strawberry beds and picking seed pods so the mice in the shed could have a jolly good feed. Don't know why the met is getting the forcast so consistantly wrong at the moment but I'm not complaining.
The tomatoes just kept on coming this year and have been wonderful. For those who may be partial to a bit of tomato sauce, this is a great way to use up a glut.
12lb Ripe Toms sliced
pinch of cayenne
ditto of paprika
1lb granulated sugare
1pt spiced vinegar
4tbsp tarragon vinegar
Put the tomatoes in a pan and cook gently until the skins detach. Rub the pulp through a seive and return to the cleaned pan. Add the salt, cayenne and paprika and cook until the mix begins to thicken. Add the sugar and flavoured vinegars and cook gently until creamy. Pour the souce into warm, clean sauce bottles and cover. Makes about 3 pints.
It is quite unlike any of the crap off the shelf varieties and the spices give it a subtle but delicious kick rather than putting the boot in so it still goes well with any number of dishes.