This is yesterday's harvest. The chard was delicious!We cut the larger tomatoes in half and coated them in olive oil, bush spices (wattle seed, pepperberry and lemon myrtle) brown sugar and sea salt. Then I put a cake cooling rack over the top of a baking dish and baked them for about 2 and a half hours on about 150C
The semi dried tomatoes are stored in my second hand tupperware container, covered with olive oil. The flavour is AMAZING!Then tonight we added about half of them to a spaghetti bolognaise with more bush spices, lemon pepper, homegrown zucchini and masses of freshly picked parsley. It was delicious!