Pasta sauce anyone?

[Kaz]

Jo you couldn't have eaten them all - there were pounds of them!

It looks and tastes fabulous this morning - better get on with blending and bagging it up

[Workingman]

God, I can smell it from here!

When I think of all the types of pasta it will go with and the different meals it will make ......

Many a hearty meal in minutes as the nights draw in.

[Kaz]

Definitely Frank and the greenhouse is still heaving - I think I'll make some chilli con carne and chilli sin carne next time Lots of chilli and bell peppers yet to come

[Workingman]

Kaz, I need to empty the freezer over the next few weeks of some of the lighter veg stir-fry or bean based type stuff I did for summer. Then I have to get to making the tomato and herb based sauce(s) for autumn.

The basic ones can be tweaked in seconds for pizzas, lasagnes, chillies and spagbols, or they can be livened up with chopped chorizo or merguez, lamb, beef or pork mince or mixed beans, peppers etc. for pouring over different pasta.

I am quite looking forward to the autumn.

[Kaz]

[meriad]

I'm jealous.... I've got loads of tomatoes on the plants but they're just not going ripe. Also I was very lazy / bad this year and didn't pinch out side shoots which may explain it all - too much leaf and not enough sun. And the tomatoes that are ripe are quite small, but there are quite a few and they are yummy.

I think I need to get in there with my secateurs and cut off some greenery.

Kaz, what herbs have you put in with the sauce?

[debih]

I grow tomatoes just so they don't go ripe Ria.

I love green tomato chutney and the only way of making it is to grow your own. No one sells green tomatoes.

[Kaz]

I was going to say the same Debih about green chutney, I intend to have a go with any toms that don't ripen

Ria it was a huge handfull of basil leaves, marjoram leaves and thyme from my pots but dried would be fine if you didn't have fresh - just use a bit less I also put in a couple of cloves of chopped garlic

[Kaz]

Just come home from D's with a BIG bag full of more toms, a couple of chillis and some sweet peppers, so I think I'll make chilli tomorrow