Autumn has arrived, so we finally stripped out the tomatoes from the greenhouse this morning, which left us the rest of the day to process the goods. First up, was our take on a favourite Hugh Fernley-Whittingstall veg recipe with the ripe ones. I think you can jar this, be we don’t – we freeze it in small (3 ladle) amounts, and pop it in stews or use as a soup base during the winter. This is probably the 4th batch of this stuff we’ve made this year – the tomato crop has been immense.
Don’t ask me about quantities, not a clue! But we had enough ripe ones to cover more than 1 of our roasting dishes, so I spread them out across two – the bigger tomatoes are cut in half, and laid out face down. Then I split a whole bulb of garlic across the two dishes – crushed – then drizzled a reasonable quantity of olive oil over the lot. I think the classic HFW recipe involves herbs too, but I’ve never bothered.
I popped them in a hot oven 180c for about a half hour, keeping an eye on them until the top of the tomatoes and some loose garlic bits are slightly crispy. Then comes the slightly faffy bit, where 2 pairs are hands are useful: carefully pour the mushy, liquidy gloop through as sieve placed over a large bowl. Having one person to hold the roasting dish, and one to slide the gloop is ideal.
What we do then is to use a short handled wooden spoon (or my husband prefers a potato masher with our flat-bottomed sieve) to push through as much of the roasted tomato as possible, breaking down the skins, centres and pips until you’ve just got a load of tough husky bits left. You may need to decant to a larger bowl, and you’ll definitely need to scrape the underside of the sieve because that goo is the best bit!
Washing up the sieve is the biggest pain of the whole exercise, but well worth it!
We leave the bowl with cling-film over it to go cold. Then the resulting bowl of flavour-filled gloop is frozen into small batches, and will be added to assorted stews just before the ‘thickening’ stage, all winter long.