Now coming to the end of their UK season, late ripening tomatoes can be cooked down or blended into a smooth sauce. Both can be used where a vibrant tomato hit is wanted.
- Slice them into halves or quarters
- Lightly oil a frying pan large enough to hold them all. Add the tomatoes and a sprinkling of sea salt flakes. Add some thyme leaves or a sprinkling of fennel seeds if you like but neither are essential.
- Set the pan over very low heat and let them cook slowly until they are very soft and starting to collapse.
- Remove the pan from the heat and let the tomatoes cool a little.
- Add a little malt vinegar or Apple balsamic vinegar to taste.
- Use them as they are or blend them to a smooth sauce.
- When completely cooled, these tomatoes and the sauce will freeze and keep well for about 3 months.
