It’s been really exciting having our own bottled tomatoes to enjoy throughout the year until this year’s crop is ready.
Last summer, we used a variety of methods to prepare them before cooking a bain-marie for 15 minutes: boiled tomatoes, concentrated tomato paste, roast tomatoes, smoked roasted tomatoes and sun-dried tomatoes.
We’re now busy amassing empty jars for next season’s offerings.
We made a great, really deep shelf with two batons on either side and then planks of wood going all the way back to the far wall. That way, as we take out jars to reuse them, we can take out the planks so that they are easy to get to.