Having slowly gathered the last of the tomato crop over the past 10 days
and not being in salad mood, I put all of them in a saucepan and reduced
them to a sauce. Approx 1/2 of the volume of the toms were of the
cherry variety, both red and yellow.

Being a convert to the Jamie O approach to chili which calls for sun
dried tomatoes and not having any, I used this sauce and the result was
really good, the sweetness of the cheery tomatoes replacing the
intenseness of the sundried version.

Will grow more cherry toms next year if I get the time

Steve

PS For the chili purists that have read this despite the warning, Yes, I
did add Cinamon ! Plus some "crushed pepper sauce" that I think came
from a local Asian supermarket and that gave a nice background heat