Grisse Lisse tomatoes I grew from seed. It is a late variety and suits us, following on from the ones we're picking now.
Picked today and since made into pasta sauce. Oven roasted tomatoes bring out the flavour as do caramelised onions. Add garlic, thyme, basil and parsley. Season well. This is the base I use for many dishes. Readily on hand, quick and easy.
The vegetables are thriving, particularly the rhubarb seen here in the background. These are the three little plants I bought online a few months ago. Stewed rhubarb and apple in the freezer already. More lettuces coming on as the previous ones went to seed.
In another week or two the grapes should be ready and both vines are laden. This is a large black grape, but the sweeter green one is my favourite. I've been giving some thought to making wine. It sounds a bit of a performance, but probably easier than I think once I get the hang of it.