Some of the tomatoes from yesterday’s kitchen table –
Those 23 Long Andes tomatoes were roasted and reduced and mouli-ed into these four small jars of purée that tasted wonderful. In the background are jars of ananas and Languedocian tomato purées.
And an aubergine and red and yellow cherry tomato tart, just as it came out of the oven.
We’ve got family arriving this afternoon so I won’t have much time over the next week or so, but I’ll try to post some photos of the food, something we’re all interesting in – cooking it and eating it – in our family!