[Babstreefern]

Because its raining (that fine stuff), I decided to stay in and do my odd jobs, including pickling the onions.  One thing though, but not bothered, but some of the shallots, when I peeled them, and grown and split, as in cloves (garlic).  Is this the norm?  Like I said not bothered, I just split them to make some more flat sided pickled onions .  Some are left over, not enough to do a jar full, so I used them in the lasagne I'm making today.  The only item that I'm using and didn't grow, is the mince and sauces (not much good, in fact, useless, at doing Italian sauces).  So basically all other ingredients, toms, peppers, aubergines, garlic and onions came from my own plot

[DD.]

Quite normal!

[Kleftiwallah]

"Italian sauces"

could not be easier,  fry tons of onions and garlic, 'boil' toms and remove skins chuck in with the gloop add herbs of your choice salt and plenty of ground black pepper and a slug or two of Worcestershire sauce.  Bang through a sieve and there you are.   Cracking stuff as soup or for a base for spag bol.     Cheers,    Tony.

[kermit]

I also use a teaspoon of sugar as can be a bit bitter, depending on your toms.

[richy]

"Italian sauces"

could not be easier,  fry tons of onions and garlic, 'boil' toms and remove skins chuck in with the gloop add herbs of your choice salt and plenty of ground black pepper and a slug or two of Worcestershire sauce.  Bang through a sieve and there you are.   Cracking stuff as soup or for a base for spag bol.     Cheers,    Tony.

 Well said, thats what i do.

[Babstreefern]

Sounds lovely jubbly, will try that, thanks Kleft