One of the exciting things about growing your own vegetables is you start with a tiny seed hoping for the best but never really knowing if you’re going to be successful or not. I remember planting out my tomatoes in ‘Organic’ grow bags and having never used them before I have to say I was a tad skeptical of the outcome.
I don’t know what we we worried about. We planted 12 plants in the polytunnel and the results have been fantastic to say the least. We collect a basket like this pretty much every weekend.
As you can see from the photo’s we tried a number of varieties and they all cropped really well. But when it came to the taste test, (we do it with all our veg) there was quite a difference in taste.
If you have a surplus of tomatoes you can always try making your own tomato chutney. You will need:
- 2lb of Tomatoes
- 2lbs of Cooking Apples
- 1 1/2 lbs of Onions
- 1 Pint of Malt Vinegar
- 1lb of Demerara Sugar
- 1 Tsp Salt
- 1 Tsp Mustard Seeds
Peel, core and chop the apples.
Peel and chop the onion finely (or bite size if you prefer your relish chunky)
Cut the tomatoes into small pieces and scoop out the seeds.
Put the apples onions and tomatoes into a pan along with the vinegar. Bring to the boil and simmer until the contents are soft. (Open a window or your kitchen will smell like a fish and chip shop!)
Add sugar, salt and mustard seed and continue to simmer untill the mixture thickens. If it doesn’t thicken for any reason then add a tablespoon of cornflour first dissolved in a little cold water.
Fill a few jars with the cooled relish, add lids and store for 3 months .. unless like me you can’t wait that long and just have to try it.
Just imagine snuggling down in the middle of winter with a chunk of cheese, a glass of port and your finest tomato chutney!