Tomatoes

At last I have enough red tomatoes to start processing them for the freezer. I have been eating the little yellow ones while these have been ripening on the vines. Here they are cut in half and laid out in an oven dish to be baked. Baking not only cooks them, but it reduces the juice to concentrate the flavour. When they were cool I spread them on trays to freeze. This keeps them separate, rather than freezing into a lump. Finally they are bagged and returned to the freezer. They will add a tang to many winter meals.

More yummy in large!