A few weeks ago, I had the bright idea of making ketchup with a trug-full of yellow tomatoes (‘Golden Sunrise’). I picked them, cooked them up with the starting ingredients and then ran out of time. Into the fridge and then, a day or two later and realising I was in a busy patch, into the freezer.
Earlier this week I the box out of the freezer and, tonight, I finished the recipe off. It isn’t quite the bright yellow I had envisaged but tastes good enough. I’ll probably start using it fairly soon and, meanwhile start thinking about doing a final tomato harvest sometime soon and possibly a slightly faster batch of preserving.