This year’s tomatoes have probably been the best ever:
Here’s how they looked just planted out in June in their shiny new raised bed
Since then, what with all the hot weather in the early summer, they have grown massive and have long since caused the canes to collapse:
We’ve had a few red ones but there are now hundreds of fat, juicy green tomatoes, threatening to not ripen before it gets too cold.
Last night the temperature dropped below 3 degrees – now that is already too cold for tomatoes. They seem to have survived that dip but today I needed to take some drastic action. I made a big batch of green tomato marmalade – recipe here
and some fresh tomato soup:
But there are hundreds of tomatoes left – I’ve put some on trays to ripen inside and I’ll race out to get some more tomorrow
In the mean time, we are experimenting with actually cooking with green tomatoes. Along with the fresh tomato soup, we had some green tomato salsa, which was rather good. Last week we tried roasted green tomatoes. One year we tried green tomato mincemeat – it did not go down well with the wider family. I saw a recipe for green tomato cake and suspect it would be met with similar suspicion. So, mainly, I’m hoping that the tomatoes will ripen on the trays and we can use most of the rest in soup and pasta sauce. Even if they don’t all ripen, it’s been a wonderful tomato year and I’m already planning what to sow next year. The lovely stripy ones are Tigerella and the long Italian ones are San Marzano. I think I’ll go for Tigerella again as they are so beautiful. Here’s a close up so that you can see