RHS Horticultural Advisor Anne Adam shares her favourite ways to make the most of homegrown tomatoes, to enjoy them all year round
It’s been a hot, dry summer, and that’s meant a bumper crop of tomatoes! Mine have done brilliantly both in the greenhouse and outside. There’s nothing quite like the taste of a sun-warmed tomato picked fresh from the vine, but let’s be honest, there’s only so many you can eat fresh. That’s why I love finding ways to preserve them – for me it’s one of the most satisfying parts of growing your own.
One of my favourite methods is making passata. It’s simple, versatile, and perfect for winter meals like pasta sauces and curries. It’s not strictly traditional Italian passata (which is just tomatoes), but my version works well for me.
I roast tomatoes with onions, garlic, herbs, a little salt, and a drizzle of olive oil at 180°C for about 45 minutes or until they are soft. Once cooled, I push the mixture through a nylon sieve. It’s a bit of a workout, so one day I might treat myself to a proper passata machine! Then I freeze it in containers ready for winter.
I’ve also discovered a great use for the leftover skins after sieving. Spread them out on a tray and dry them in the oven or dehydrator, then blitz into a powder. It’s packed with flavour and adds a lovely tomato kick to winter dishes.
Freezer space is always tight, so this year I’ve started bottling some tomatoes too. If you’re short on time, you can just chop the tomatoes and freeze them raw, but I prefer cooking them first so they take up less freezer room.
While chutney is a classic way to use up tomatoes, I try not to go overboard, and only make what we’ll eat during the year – though homemade chutney does make a great gift for friends and family. Our favourite is tomato and pepper chutney, and I’m proud to say it recently won first prize at our local flower show! I roast red peppers, then cook them with onions, sugar, vinegar, and of course tomatoes, until the mixture is reduced and syrupy.
Green tomatoes are perfect for chutney too, but I’m easily tempted to experiment. Last year I made tomato and chilli jam – it’s got a lovely heat and goes very well with cheese.
Drying is another great option. A few years ago, I got a dehydrator, though an oven on low heat works just as well). I use cherry tomatoes, placed cut side up and sprinkled with a little sugar and salt. After an hour or so, I turn them over and dehydrate until they’re dry. You can store them in airtight containers or jars of oil. They don’t last long in our household, but in theory they’ll keep for several months.
You may also be interested in
Look for the RHS Award of Garden Merit (AGM) when buying vegetable seed or small plants. You can also download the RHS lists of recommended cultivars.
About the author – Anne Adam
I’m an RHS Horticultural Advisor, answering a huge range of members’ gardening questions. Outside work I can usually be found at my allotment, where I grow fruit, vegetables and flowers, and try to have home-grown produce all year round.
