Tomato season

The season begins.

I plant the same tomatoes each year, variety Marmande, grown from seed. They are big and beautiful.

There's nothing quite like the feel (or the taste)of a warm tomato just picked from the stem.

Pots of Basil are a necessary extra, leaves sprinkled over slices of tomato drizzled with a little balsamic dressing, added to tomato puree and pasta sauce.

These were just the first few. Since that date I have picked on average a couple of pounds a day, just from my small greenhouse.

They are mostly processed into puree or sauce and frozen for Winter dishes.

So lovely to know that we are eating home grown food.