The tomato harvest has finally come to an end. We mostly grow cherry toms and on clearing out the greenhouse we were left with a bowl of rather mixed and manky looking tomatoes. On the basis that we, the humans, get first dibs before the chooks the sad looking collection was transformed into bottled roasted tomatoes.
Place the tomatoes on a roasting tray and sprinkle with salt, pepper and olive oil. Place in a very low oven (50 C or less or the bottom of the Aga) for at least 8 hours or overnight. This really is where the Aga comes into its own. Check on them every now and then after about 8 hours and when they are dark, soft and almost caramel like pop into a sterilised jar and cover with olive oil.
Perfect as the basis for a tomato pasta sauce.
Love Gillie x
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