I had a quick google and it seems like adding any other veg, even onions to the tomatoes would mean that I should pressure can them. Since I only have a water bath canner I kept it simple. I skinned the tomatoes, quartered them and, together with the ones from the jar that didn't seal yesterday set them to cooking. Cooked for about half-an-hour altogether. I did add herbs though, from a few recipes I read, this should be okay. Black pepper, a small amount of salt, oregano, thyme and basil (need to get more basil now since I accidentally upended the packet and ended up having to fish most of it back out again. Boo.).
What was in the jar obviously also had some water and the lemon juice from yesterday so I weighed that first and it was 900g. The other tomatoes, once skinned and cored were 1275g. After cooking down a bit, I ended up with almost exactly 4 x 0.5 litre jars. I so badly wanted to use up the last little bit but then my jars would have been too full and I know they wouldn't have sealed properly. I had also added the juice of half a lemon to each jar. It is 22.40 now and I've just heard the proper boiling starting so I will process them as required for 35 minutes. So I should be in bed slightly earlier than yesterday at least.
Here is a photo of the tomatoes which I processed yesterday.
Yesterday before processing:
these ones from last year. And interesting to note that it was almost exactly a year ago that I bottled my first tomaotes. Now there's a coincidence.
Here's the bread:
I also had one small slice of the quiche once that was cooked. I chopped up five small, skinny leeks, one red onion, one yellow onion and a few cloves of garlic. Rolled out the pastry and spread mustard on the bottom. I have no Dusseldorf mustard at the moment so had bought another type in the supermarket and it is very sweet. But that's Germans for you, not too fond of spicy food and even the mustard is often very sweet. Spread the leek and onion mixture over the top of the mustard, added some feta cheese and then poured over the egg mixture. Then I sliced two tomatoes and added them on top, trying to swirl the egg over them at least a little bit. It didn't turn out too badly in the end and will be nice to have for lunch for the next couple of days.