I adore tomatoes, so it's always a sad day at Ample Cook Towers, when the tomato plants are pulled up. This year we have had a huge crop. Mind you we did plant 25 of the buggers, which I know is a lot, but it then allows me to make provision for the long dark tomatoless months.
Some of them have already been turned into hot, sweet tomato relish (Yes Dan, there's a jar with your name on it).
The majority of them however have been turned into passata using our trusty 'mouli'. It's brilliant, you either roast the tomatoes or simmer them until they're soft, then the mouli sieves them and leaves all of the skin and pips behind ta dah! It's brilliant.
It's then frozen into portions ready for pasta sauces, pizza bases etc. Here's a pizza we made on Saturday. If it's for a pizza I just simmer a portion of the passata down until it's a bit thicker.
Here are next year's babies. They're tomato seeds that I've extracted, soaking in water to remove the gel-like stuff, then they'll be dried and planted next year.
Actually that's not true, it all starts with a Mummy and a Daddy tomato. They have to kiss lots and rub each others vines until a pip is squeezed out, the Mummy then swells up and ripens and that's how you get tomatoes. It's true.