In the kitchen, we use all the ripe, good tomatoes that we grow.
Good marmalades from tomatoes of the full color spectrum spiced with the most exciting spices. Tomato sauces turn into flavor explosions in the pots. "Ordinary" ketchup does not have to taste as usual when the chef pours it on his bottles. Especially not when we seasoned with basil and balsamic vinegar. Pesto with fresh spices directly from the cultivation leaves no one indifferent. Not infrequently, occasional guests come on the shelf so it is important to keep your eyes open.