After a slow start the tomatoes are coming thick and fast and I can barely keep up with them. So that we don't end up looking like tomatoes I've been making batches of Roast Tomato Soup for the freezer as well as for lunches.
It's dead simple.
Put tomatoes, chopped onion and garlic into an oven proof dish, drizzle with a little olive oil and roast in a medium oven for 30-40 minutes. Then tip the roasted veg into a big pan and add some vegetable stock, and if you like your soup a bit thicker like we do, a good handful of lentils, and then let it simmer away for another 30-40 minutes. After that you can either tip it into a liquidiser or use a stick blender to whizz it all together.
Then I usually pass it all through a sieve to get the bits of skin out, taste and season and then either serve for lunch or tip into a freezer bag or box and freeze for warming Winter lunches. I made three batches the other day and still when I went over to water the polytunnel that night there were more tomatoes waiting to be picked!!
Today is a No Spend Day