The heat has dissipated quite a bit and the watering has ceased being a two hour project (even with irrigation). I have picked the last of the tomatoes and I could be tempted to be sick of the sight of them, there have been so many! But still, I have a freezer stocked with a good supply of tomato sauce, that I can use for all sorts of dishes or just by itself with pasta that will see us through the coming months.
Here's my recipe: Fill a baking tray with cherry tomatoes, just as they are with any larger tomatoes cut in half facing upwards. Sprinkle with lots, and I mean lots, of crushed garlic, some basil, oregano and a couple of bay leaves, then drizzle quite a lot of extra virgin olive oil over them and season with black pepper only. Roast for 30 minutes at about 150C, checking that they don't blacken as this will make the sauce bitter (wish I could trust my husband to do this when I'm on a school run!).
When cool, either place in a processor or use a hand held blitzer and it is ready for the freezer. We love this fresh-tasting tomato sauce and I use it in lasagne, moussaka, and any dish that requires tomatoes, and even some that don't!
Tonight after entertaining four thirteen-year-old boys for the day, we are having it in a spaghetti bolognese (safe, and better than burgers!)