This year my cherry tomatoes have been amazing, from memory the yellow variety is Sungold and the other is Black Krim. Initially they were slow to start ripening but since they started they just haven't stopped. In fact, from time to time I've found myself inwardly groaning at the thought of having to go and pick them...then I get a grip on myself and smile about how grateful I am for this bounty and how proud I am of growing them.
This abundance of cherry tomatoes is keeping me busy in the kitchen. I've been:
:: semi-drying them in the oven
:: roasting them with capsicum, garlic, onion, tomato paste and rosemary then blending it all into the most delicious saucy concoction
:: boiling them up with salt then putting them through the mouli to make passata
:: making tomato sauce
I'm not sure I like the colour of the passata, the yellow cherry tomatoes don't look as nice as the red varieties when cooked but I'm sure I won't mind that when I'm eating it as soup in the dead of winter.
And despite the drought and despite the drop in temperature at night, there is no immediate end is sight, my plants are still flowering and setting fruit which is incredible given it's March and there are still a lot more trusses to ripen.
So what would you make with an abundance of tomatoes? I was thinking about a nice relish but the old recipe I use requires them to be peeled and there's no way I'm going to peel cherry tomatoes....