As always, autumn has taken me by surprise. One minute, I’m hazing out in warm late summer sunshine, the next I’m slipping on wet leaves and trying to remember where I stashed my scarf. It always feels like a switch flip. There’s no buffer zone, no warning. Boom. It’s Halloween season. Time to put the heating on.
The bugger of it is that the cooler weather hit before the bulk of our tomatoes had a chance to fully ripen. This left me with four pounds of green toms. Well, you know how the saying goes. When life gives you green tomatoes, make relish.
So, yesterday’s rainy overcast gloom was cut by the bright sharp fug of cider vinegar, onions, peppers and apples cooking down with the toms to create a tart, fruity little number that will go down nicely with cold meats and cheeses. The remainder of the ripe toms were roasted with garlic, red onions and jalapenos from the garden to create a spicy roast tomato and chili sauce to warm our cockles. We had some of that with sausages for dinner, and it was just the ticket.
And that, oh Readership, is how you deal with a glut.
There’s plenty of relish if anyone wants a jar…
EXCUSES AND HALF TRUTHS 