I’ve learned over the years that it doesn’t pay to be toooo neat & tidy in the garden – it’s often the self-sown that are the most hardy, the first to produce and the most prolific. This is especially true of tomatoes. With the concept of all loving care tossed to the wind, they thrive on neglect and repay you in bucket-loads . I had a little forage down at the washing line last week & tossed this lot onto the grass after collecting my sun-baked sheets. There was another lot the next day and the one after that, until I had a great mountain of ripe baby tomatoes on the kitchen bench!
What to do with them: Chilled Garden Tomato Soup!!
Now I know that technically I should be using large tomatoes & removing the skin – you know, fiddly, fiddly. But at the end of the hols & all out of home made chicken stock (I used it in a yummy pumpkin risotto on one of those cool days), and feeling LAZY, I adapted Rodney Dunn’s recipe from the Agrarian Kitchen: www.theagrariankitchen.com – check his video clip (I remembered Severine sending it in a newsletter last year), and came up with my own version. But its worth checking Rodney’s video on how to do it properly AND if you happen to be planning a trip to Tassie, do go to one of their fantastic cooking classes – I went to their Tomato Day a couple of years ago and it was divine.