Glut in the Garden - Aga Dried Tomatoes

We love the sun dried tomatoes that you can buy, jarred in oil. We are still harvesting tomatoes, so I thought I'd have a go at drying some in the Aga. I used this method.

I picked rip, but still firm tomatoes, with no blemishes.

I halved them and placed cut-side up on a baking sheet (lined with Magic Liner), and sprinkled lightly with salt. 

I then put this tray into the simmering oven (or the lowest oven setting) for about 10 hours, until the tomatoes were dry, but before they were completely leathery. 

The tomato flavour really intensified. we ate several of these fresh from the oven, and the rest livened up a batch of passata. Next time, I'll try packing some into oil, and see how well they keep. 

Glut in the Garden - Courgettes: Uncle Raymond's Marrow Chutney

The Gentleman Farmer's mother's family ran a farm near Saddleworth in the Pennines. Her brothers inherited the farm, which by this time was mainly dairy. Eventually, farming activities ceased and Uncle Raymond took up cooking. in his retirement. This is his recipe for marrow chutney - its reminiscent of piccalilli and is very good with cheese or pork pie. 

900g marrow or courgette, peeled and chopped small

25g salt

225g onions, chopped small

800ml cider vinegar

450g apples, cored and chopped small (I left the skin on)

225g sugar

3 chillis, chopped small

6 peppercorns

Thumb of ginger, grated

1 Tbsp turmeric

1 Tbsp cornflour

Sprinkle salt over chopped marrow and leave for a few hours. Drain, rinse, and strain off the liquid.

Put the chopped marrow in a pan with all the other ingredients, except cornflour. Bring to the boil and simmer for 30 mins.

Slake cornflour in a cup with a small amount of vinegar. Add this to the pan, and cook for a further 2 minutes, stirring all the time.

Pot into clean, dry, hot jars.

The chutney will be ready to eat in about 6 weeks.