I saw this recipe for Golden Tomato Sauce on one of my favourite cookery sites and thought it was perfect for my Yellow Balconi bounty.
I’ve a love/hate relationship with this variety. The downsides are :
- The leaves; they’re fleshy and tend to rot especially close to the soil
- Slugs and snails love to crawl up the pots and hide under the dense leaf canopy
- The tomatoes at the centre of the plant are difficult to get at and pick
- In trying to get to all the fruit I’ve ended up moving the stem around – and then it tends to break. Which is why a couple of the plants are now covered with fleece. I’m hoping a physical barrier will prevent infection entering the split stem.
But on the other hand:
- They don’t take up much room. They only need small containers and sit low in the pot without being given to sprawling - they produce a lot of fruit from a concentrated area.
- They don’t need staking or pinching out.
- So far from 9 plants, I’ve had nearly 6kg of tomatoes. They are givers !
And as I’ve now discovered, they make a delicious and cheery sauce. I left the seeds in and perhaps took a bit longer than the recommended 5 minutes but served with some peas, pasta and parmesan, as I twirled the yella fellas and spaghetti round my fork, all my thoughts were sunny ones.
