The onions have been out of the ground for two weeks now slowly drying out in the greenhouse. After a week I cut back half of the remaining greenery and they are now trimmed and ready to be stored in a cool dry place.
Cherry tomatoes have been an abundant success and there are still daily pickings for lunches and plenty left for cooking.
I get regular gifts from the popular weekly Bexhill Farmers Market www.bexhillmarket.org.uk/ and one of my favourites are the delicious infused olive oils from Stratta www.stratta.org Do take a look at the link it is the most appealing web site I have seen for quite a while. Stratta is run by a couple from their East Sussex home. So far the oils I have tried are smoked garlic, Three Cs (cumin, coriander and cardamon) smoky moroccan and the chilli which also comes in an extra hot version.
Recipe - Chilli Tomato Sauce
450g tomatoes skinned and chopped
1 large onion sliced
1tbs chilli oil
1tbs tomato puree
1tsp dried mustard powder
1tsp red wine vinegar
1tsp brown sugar
salt and pepper
Sweat the onions in the chilli oil until they are just soft. Add the tomatoes and other ingredients and stir well. Simmer for 15 minutes (uncovered if you want a thicker sauce) stirring from time to time.
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