roasted tomato sauce, roasted beetroot + apple sauce

There is a wonderfully comforting feeling I get as I take the trip from my kitchen to my garage headed for my curvy vintage chest freezer, carrying freshly made, labelled-and-dated vats of sauce or stewed summer fruit.

I used to think laying down these stores of summer riches was a bit domestic goddessy – look how wonderful I am, doing a little twirl in the kitchen now so in the depths of winter I am glossily ready with my tomato sauce or sweet stewed nectarines! That it was all a glamourous trick, being ever prepared and well-stocked.

But last weekend — as I made a few trips back and forth between kitchen and garage - I realised that it's not ‘exciting’; rather, it’s satisfying, knowing I am preparing for the winter ahead. It’s good to know that I’m enjoying tomatoes in all their glory now – and will be able to again in the gloomier months, albeit in a richer, garlickier sauce form.

I fuzzily remember the tale of the squirrel sensibly tucking away her stockpile of nuts. That’s a little what this is about: being sensible. But I also feel generations of women standing behind me, preserving summer’s bounty, colours and flavours for later. My plastic tubs of whizzed up roasted beetroot may not be as visually appealing as their carefully arranged glass jars of peach halves, but the intent, the result – and the pride – is the same.

Roasted tomato sauce

Inspired by Hugh F-W's recipe in 'River Cottage Veg Every Day'. In both sauces, quantities are free and easy – it’s more the methods and ingredients I wish to tell you about. They work whether you have a small crop or a large glut. Simply choose a baking dish or tray that will accommodate your harvest and go from there.

• Preheat your oven to 200 and line your baking trays with baking paper (not foil).
• Lay down a lush scattering of basil, or your favourite herbs. Marjoram and lemon thyme would work well.
• Fill your tray with roughly chopped tomatoes. You can leave the skin on and the seeds in – we're not too fussy here at chez Dig In.
• Peel three or four garlic cloves, cut into slivers, and stud your tomato chunks. I figure this embeds the fruit with the flavour and prevents the garlic from burning. Plus it’s fun.
• Season generously with S&P, and lug heartily with good olive oil.
• Pop in the oven and cook for at least an hour, or until soft and cooked through.
• Remove from oven, allow to cool a little, then transfer the lot into your food processor (don’t forget the pan juices). Whizz til you achieve your desired texture – as smooth or as chunky as you prefer.
• Ladle into freezer-proof containers, stick a few more fresh basil leaves into each one, then seal, label, date and freeze.

Roasted beetroot and apple sauce

This is quite thick, so when you use it, you may wish to thin it with water, stock, wine or cream. But it’s just as good thick like this. As before, don’t worry too much about quantities, be guided by your supply and tastes. Choose a baking dish or tray that will accommodate your harvest and go from there.

• Preheat your oven to 200 and line your baking trays with foil, overlapping in the shape of a cross. You want to be able to wrap the ends up and enclose the beetroot entirely.
• Roughly chop your beetroot and an apple (skin and all) and fill your tray.
• Peel three or four garlic cloves and add to tray.
• Season generously with S&P, pour in a good slosh of white wine (I guess about a quarter of a cup; you could use water), and lug heartily with good olive oil.
• Wrap the foil up to enclose the beetroot like a snug parcel.
• Pop in the oven and cook for at least an hour, or until soft and cooked through.
• Remove from oven, allow to cool a little, then transfer the lot into your food processor (don’t forget the pan juices). Whizz til you achieve your desired texture – as smooth or as chunky as you prefer.
• Ladle into freezer-proof containers then seal, label, date and freeze.

Thanks to Becs for this photo idea: