To preserve my allotment's glut of baby plum and cherry tomatoes I slow roast them in olive oil and balsamic vinegar with a little sugar and ground black pepper before freezing. Then we use them throughout the year in pasta dishes, ratatouille, etc. They caramelise, the flavours intensify and are like grown-up sweets
I was planning to submit it for the September Competition (as this is something I do every September) but was too late
IMG_5848_DPP-01 by ColytonJohn, on Flickr
Incidentally I never sow tomatoes anymore as they germinate naturally all over my allotment in the home-made compost I add to the raised beds and all originate from some bought at LIDL years ago.
Cheers,
John
I was planning to submit it for the September Competition (as this is something I do every September) but was too late
IMG_5848_DPP-01 by ColytonJohn, on Flickr
Incidentally I never sow tomatoes anymore as they germinate naturally all over my allotment in the home-made compost I add to the raised beds and all originate from some bought at LIDL years ago.
Cheers,
John
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