The picture above shows just 1 of 2 Pyrex bowls of the tomatoes before going into the oven to roast. We have so many we are not able to eat them all fresh! We have also had plenty if red but also some have refused to ripen or the skins have been scarred. As we have eaten the best as we went along we don’t think it’s too much of a sin to try to make the best out if the rest.
We roasted garlic (homegrown) a globe courgette covered in frozen basil (forget to collect fresh) with all the potatoes and a dash of olive oil and balsamic vinegar. The smell was delicious.
The ‘sauce’ was then used with pasta and kale in a simple bake and the rest frozen to be used later – freeze the sunshine to use in the dull winter months.