Tomatoes are one of our favourite summer crops, lasting usually until November or even later some years and we have some great looking crops fruiting now. Our first to crop is “Red Alert”, we have saved our own seed for many years with this one, followed by “Gardeners Delight” a small very tasty yielding cherry tom, cropping at the same time is “Yellow Submarine” I bought it for the name and it has served us well for many years. Our only hybrid is “Diplom” a classic type with good yield and flavour. The trials are “Jens Tangerine” an orange fruit, “Stipice and “Galina” are from Siberia so maybe they will do well in a hot summer. For more info go to: http://www.soilassociation.org/blogs/latestblog/article/734/seed-variety-trials-are-off-to-a-great-start
Long may the sunshine hopefully until late November at least and hope you enjoy the bounty of the weather with our delicious tomatoes. You will at times be getting a generous serving in your veg bags, if you need more then order them as extras from your neighbourhood rep.
Honey Roast Tomatoes
By July 26, 2013Published:
- Yield: 4 Servings
This recipe was inspired by Hugh Fearnley-Whittingstall, and is one of the tastiest dishes I ever made. You can pile them on toasted artisan bread, or use with rice, etc.
- 500 grams cherry tomatoes cut in half
- 2 cloves garlic crushed
- 1 tbsp clear honey
- 3 tbsp olive oil
- flaky sea salt and ground black pepper
- Preheat the oven to 190 degrees C/ gas mark 5.
- Lightly oil a medium roasting dish.
- Place the tomatoes, cut side up, in the dish. They should fit snugly with little or no space between them.
- Beat the crushed garlic with the honey, olive oil and the black pepper, then spoon the sticky mixture over tomatoes.
- Roast for about 30 minutes, until golden, juicy and bubbling.