FEW crops offer as much culinary potential as tomatoes. Sure, many are eaten fresh, but just think of their varied potential in hot and cold savoury dishes, and in sauces and ketchups.
Unlike vegetables, tomatoes can be frozen just as they come or, to save space, reduced to purée first. They are easily bottled (in sterilised glass jars), and they can even be dried – with some warmth and patience. There are also sweet roles for tomatoes, such as green tomato jam (green tomatoes with lemon juice and zest, plus an equal weight of sugar), which is unexpectedly delicious.
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Back to life…
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