Fruits of our labours
This year's tomato crop has been one of the best for a long time. The warm, dry spring and summer is undoubtedly a contributing factor. We have grown two varieties; ‘Tigerella’, an heirloom variety, which has a distinct striped appearance, and a delightful flavour. It is similar to another heirloom variety we used to grow called ‘Vintage Wine’, which seems to have disappeared from seed catalogues.
‘Moneymaker’ is the other variety, which is a safe choice, especially if you’ve never grown tomatoes before.
The seeds are sown in February, in a heated propagator, pricked out when large enough into pots. Finally, it is planted directly into the greenhouse border.
Tomatoes are hungry plants, so every other year, the greenhouse soil has the top couple of inches removed, and a mixture of compost and well-rotted manure is barrowed on top of the remaining soil. This enriched and feeds the plants and cuts down the chances of soil diseases.
You can (and we do) grow tomatoes in larges pots, but the ones growing directly in the soil often seem to fair better.
We have over the years chanced growing tomatoes outdoors, especially if we have an overspill of plants, but you are always weather reliant, and don’t expect to be picking outdoor tomatoes before late August.
Cut tomatoes in half and place down in a roasting pan.
Sprinkle with salt and pepper, a little sugar, chopped garlic and whatever herbs you like. We find woody herbs such as oregano and thyme work best.
Add a splash of oil and roast in a medium over for around 30 minutes.
We then ‘whizz’ the mixture in a food blender and pour into containers suitable for freezing.
Some years (like this one), we have enough to see us through the winter, other years we have none. But however you choose to eat your tomatoes – cooked or simply eaten as is – they will be the best tomatoes you have eaten, and always worth the effort.
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