It seems like a long time ago when we first started planting the veg patch.

Overall, we reckon it’s been a big success – most of the vegetables that we planted did pretty well, with the notable exception of the french beans  succumbed to some kind of insect attack. Either way, they were done for.

The tomatoes were a success – they just grew for fun and during the hotter days of the summer demanded to be kept well watered whilst they grew and dominated the greenhouse. Getting to the back-end of the season now and the tomatoes have all been picked and those that need ripening are sitting happily with a couple of brown bananas, becoming scarlet in a hessian bag.

So we found ourselves with a vibrant bowlful of yellow and red tomatoes – three of four different varieties – all getting close to the point where one needs to do something with them. Inspired by River Cottage chef Gil midweek, I decided to make some home-made ketchup.

First stage is roasting off the tomatoes with plenty of herbs (thyme, oregano, bay), garlic and chilli. Then reduce it down in the pan after adding sugar and sherry vinegar, Pinch of salt and paprika at the end to add some interest.

It should keep for a good few weeks in the fridge, although if the first tastings are anything to go by, it won’t last that long!