Tomato harvest
Well, I woke to a misty morning with a heavy dew. Suddenly the season seems to be changing, there are more seedheads than flowers and the pumpkins are so big that the path is obstructed.
I have been collecting buckets of tomatoes and making a sauce for winter storage. I love that blast of summer flavour on a a dark dreary evening. Basic sauce is a starter for lots of dishes from pizza bases,lasagne, bolognese....
Tomato sauce
1 large oinion
2 lbish ripe tomatoes(a colander full)
2 to 3 salted anchovies
1 or 2 cloves garlic
Finely dice the oinion, sweat down in some olive oil.
Chop and add the anchovies.
Crush, chop and add garlic, reduce heat do not burn.
Pour boilng water over tomatoes allow to cool, rub off the skins, halve scoop out the seeds on larger toms, I have to admit I cant be bothered with deseeding cherry toms.
Add the toms to the pan. Reduce for 10 to 15 mins, cool and freeze. I don't add spice or herbs now,unless there is some fresh basil free, as I can then modify the sauce later.
