種菜廿多年，每年都會種數個不同大小的番茄品種，無論在法國和愛爾蘭，還是頭一次在七月初就有中碼的番茄成熟可吃，密密地煮，早、午、晚三餐都吃些。
也是第一次來到七月尾，已經趕不及十株番茄樹的收成，要開工把吃不完的轉化儲存，先做茄醬。
天氣轉變，在種植的人一定有深刻感覺。
To make tomato paste, first peel skin off (blanch in boiling water), cut into big chunks and remove the center top hard core. Use potato crusher to turn into pulp, season with minced garlic, salt, olive oil and a few cloves.
Bring to boil then pour into large baking trays, bake at 120˚C until thick enough, around 3 hours, open oven door to let steam out every half hour and give it a stir.
Keep in portions and freeze.
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