I found some tomatoes reduced to 20 p per pack and scooped them up. Packs of 3 peppers and some button mushrooms all reduced by 90%. Cue a light bulb moment.
This morning I prepped these,
3 trays of small plum toms and 1 of larger vine toms. 3 small red onions peeled, 3 red peppers, all just chopped up roughly, 8 large cloves garlic, peeled and left whole.
I cut some Thyme, Oregano and Lemon Thyme from the garden and pulled the leaves off and scattered over. Then a generous drizzle of rapeseed oil and a stir round. Into a 200 c oven for 40 minutes, then turn heat off and leave for around 30 minutes.
They should be cooked and soft but still holding their shape, into a bowl and blitz.
I took this down quite fine, you can see the tomato seeds, I could have pushed this through a sieve but do not mind some texture. Like wise I do not waste time skinning hot house tomatoes and peppers, the skins are very thin and disappear.
Scraped into 6 freezer containers, each pot has over 200 g of purree. Once frozen I will decant, wrap each block and then pack into a freezer bag. Saves space and means that I do not have hundreds of plastic boxes.
I was not tempted to buy the cakes and cookies that were reduced, I had an amazing dinner before going out and was not interested.
The recipe and pics will be on the recipe blog shortly.
I have finished quilting the big beast and am halfway through tying and sewing the thread ends in...a tedious job but one that I am compelled to do.
More washing on the line at least the forecast is good for the next few days.
Back to the beast then.