Autumn planting and a recipe

With frost about to make it presence felt, I decided it was time to give baby bear pumpkin and the spaghetti squash a home in doors.

There still a bit 'green around the stem' but hopefully with a spell on the windowsill they should be orange in no time.

A couple of big pots going spare, I chose to plant them up with something that would come in very useful in our house- and that's garlic.  The hubby and I are big fans of spicy food, so if we get a few bulbs growing then they'll be more than welcome, and judging by this picture of a weeks growth we might be in luck!

 

 

 

Writing of garlic has quite neatly brought me up to my recipe, a quick and simple passata, which I made using my home grown 'tumble tom yellow.'

 

 

I didn't exactly get a bumper crop of tomatoes this year, but I really wanted to give making passata a go, so I wasn't going to let a little thing of only having a hand of toms put me off!

 

Tomato Passata 

First wash the fruit and cut into halves.

 

 

Put the tomatoes into a pan with a splash of boiling water and two cloves of garlic

(shop bought garlic this time I afraid!)

 

 

Boil tomatoes and garlic until the fruit is a pulp and until most of the water has evaporated.

Once slightly cooled push the mixture through a sieve to produce a smooth paste.

 

 

And there you have it!  A small but perfectly formed portion of passata!