Tomato & Rosehip Heaven

Someone asked what to do with a glut of cherry tomatoes. I was looking at my own vines of my favorite black Aztec and thinking of the hips ripening red and softening in garden and allotment.

We picked a kilo but was down to less than half by the time we left the allotment so I chucked in a few from the plants in the garden to make up the quantity.

And filched about a quarter kilo of rosehip from our syrup harvest

 Got the deseeded Rosehip up to a simmer, passed the pulp through a fine sieve then

added the deseeded tomatoes and left them to get acquainted.

This was the time to chop the 2 onions and caramelise in a couple tablespoons of sunflower oil.

By now the tomato/rosehip combo was ready to sieve together before joining the onions. 3 tablespoons of coconut palm sugar added depth and colour.

This is when I like to add a couple dessertspoons of yacon syrup.

A pinch of salt, q quarter of a home fermented lemon, some aged fermented peppers and

a tablespoon of last year's raw cider vinager

and we have a versatile and tasty early autumn treat.