The tomatoes just keep going. We've already had the delicious roast tomato & basil soup from Nigel Slater's 'Kitchen Diaries' (thanks, sis!) a few times this summer, but hot rather than chilled as he suggests. It's a great, simple way of doing tomato soup - just roast chunks of tomato in olive oil & garlic for about three quarters of an hour in a casserole. Add a pint of vegetable stock, a handful of torn basil leaves, bring to the boil & then whizz up in the food processor or with a hand blender. Lovely.
We're going to roast up the latest crop of tomatoes from the garden and then freeze them to bring a bit of colour to late autumn and winter. We've done this before with our glut of tomatoes - blended and then frozen, they can be pulled out of the freezer to make a great base for a pasta sauce or a pizza topping.
The plums are almost over now - there will be one more crop that's just ripening up now. Despite our problems with mouldy plums (caused by a maggotty thing, we think, not helped by the damp) and the terrible year that England has been having for plums, we've not done too badly. They're lovely stewed in the oven and then served up for breakfast with some yoghurt. We've made a very nice 'instant' plum chutney from one of our cook books. And there have been two batches of plum jam so far - not to mention Delia Smith's great recipe for plum chutney, which went down so well last year.
We're barely keeping up with the blackberries - which is good for the birds, I guess! The latest lot will probably go into some kind of chutney...
Busy, busy...
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