Try this: Toni Walters (Cultivating Flavour) makes a sauce from cherry tomatoes. Cut in half, simmer and stir over a low heat for 30 minutes, then liquidize. Put this mixture in a pan and simmer with salt, sugar, butter and a generous amount of olive oil for another 30 minutes. Add sprigs of thyme and oregano and simmer until it thickens. The sauce can be stored in the fridge of up to a week or frozen.
ecember, the promise of spring sowing is coming to fruition. It is an exciting and rewarding time, with bush beans, beetroot and baby marrows being first off the blocks. Not to forget the ever-abundant Swiss chard and crunchy sweet carrots. Tomatoes and cucumbers too are offering up their first fruits. They will be followed in the new year by brinjals, sweet peppers and chillies. Sweet corn too, is a treat to look forward too.
