Tomato time.

Bowls of tomatoes from the greenhouse.

Warm and scented, shiny red , so eatable straight from the stem!

I remember picking them from my Grandpa's greenhouse and loving the feel, the smell...and the taste.

But, processing is a must, and mine are prepared for the freezer rather than canned.

 Peeling is easy when dipped into boiling water for a minute.

Then, diced shallots, a little garlic, salt and pepper go in with the tomatoes.
 Fresh Basil is sprinkled on top. A little tomato puree added.
Simmered slowly, the kitchen scented with goodness.

And the first of the plastic boxes are ready for the freezer.
On a cold Autumn day I will be using this tomato sauce for pasta or soup.

So lovely to be eating Summer produce through the Winter.