12 heart-shaped baby tomatoes (there is a variety called Baby Heart or else, like me, you get lucky with a seed cross. Of course, any cherry toms will do) A pinch of well ground celery or lovage seed salt Squeeze of lemon A dessert spoon of Worcestershire Sauce (or to taste) A teaspoon of Tabasco (or to taste) 8 fluid oz of good-quality vodka One or two drips of Port
The fiddly bit Using the empty syringe (you will need the largest possible diameter needle from your friendly chemist) carefully remove as much natural juice as possible entering the tomato through the green head, you will need to wiggle it about carefully without opening a hole. Allow the ingredients to mix and mingle for ten minutes then filter through muslin, any particles will block the needle, so take time over this. Fill the syringe with the mix, tapping it a couple of times with your nail if you want to look nursey (and don't we all!), and inject through the same top hole being careful to not overfill or the tomatoes will split with the pressure. Chill. Warn everyone to close their mouths around the little tom bombs, as they are quite explosive so serve with napkins!
So many backlogged blogs remain stubbornly in my mind and not on the page. Since returning from Italy we have been inundated with crops to process, at present the vines are the priority, and not just our own harvest but we seem to be collecting other growers grape excesses via our local Freecycle. (Luckily, we have also received help with additional equipement by the same route). So, the kitchen has become a cross between a modern laboratory and a witches' cauldon, with bins bubbling with fermentation and large pots steaming with sauces, jams and chutneys due to the tomato glut (next blog). Fruit flies abound, but hopefully have been kept out of the brews, as with all brewing, cleanliness is next to goodly-ness! In haste, more soon.