Despite an attack of blight in the polytunnel, probably passed on from the potatoes, we've taken remedial action - remove and burn all affected foliage and fruits, and it seems to have worked.
Well judge for yourselves. This was one day's worth of picking. The yellow variety is called "Golden Sunrise" and is delightful
For a marvellous pasta sauce, lightly oil a roasting dish, halve a load of tomatoes and place in dish, cut side up. Spray or drizzle lightly with olive oil and sprinkle with coarse sea salt. Roast slowly in the bottom of a medium oven (about Gas 4) for a couple of hours (works best if you're cooking other things at the time as it does take a while) until the tomatoes look...well... dried out...
Blend with a food processor or similar.
You can experiment with adding cloves of garlic, chunks of onion to the roasting mix as well. Just don't add herbs till after cooking.
This freezes exceptionally well and when thawed, add herbs etc for a lovely pasta sauce, pizza topping, whatever you fancy.
Another recipe we love is Jamie Oliver's Mothership Tomato Salad.
Beautiful.
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