Keep ripe tomatoes in cool dry conditions and use as they soften.

Green tomatoes which are beginning to ‘turn’ can be put into a brown paper bag with an ethylene producing fruit like banana, apple or pear. Fold over to trap the gas and leave in a warm dry place. Check and remove tomatoes as they ripen.

Green tomatoes which do not ripen can be used in chutneys and pickles

Chop and freeze raw. To use less freezer space, cook, cool, bag and freeze.

Make passata – roast tomatoes, onion, garlic, herbs, salt drizzled with olive oil at 180C till tender. Pass through a sieve, Cool, freeze in containers.

Don’t waste the passata skins. Spread on a baking tray, dry in the oven. Blitz to a powder to add flavour to soups, stews and sauces ( a tip from RHS advisor Anne Adam)

Cut cherry tomatoes in half, lay face up on a baking tray, sprinkle with sugar and salt then leave in a slow oven for an hour or so. Turning till they are dry. Store in airtight containers or in oil. They will keep for several months to add flavour to soups, stews, pastas dishes, even mac ‘n’ cheese.

Try chutneys like tomato and red pepper, tomato and chilli jam, relishes, pickles, jams and marmalades. Don’t limit the ingredients a tomato base lends itself to all sorts of fruits and vegetables.  Experiment using a basic recipe then add what you have to hand.

Choose jars with good capacity and tight fitting lids. Wash and sterlisie with boiling water.

Peel tomatoes by dropping into boiling water for up to a minute. Drain plunge into cold water. Remove the skins. Chop, dice or leave in halves.

Add bottled lemon juice and salt directly into the base of each jar then pack the prepared tomatoes tightly on top, pressing down to release air pockets, leaving about 1.5cm head space at the top. Seal and wipe clean. Place the jars on a rack or upturned dish in a large deep pot adding at least 10cm water. Bring to a gentle boil and process 40 minutes for 600mls jars. Turn off heat, sit 5 minutes remove into a towel lined baking tray. Cool 24hours. Check the lids. Label. Store in a cool dark place.

Harvest herbs. Remove leaves, dry thoroughly, lay flat on a baking tray and dry in a cool oven till brittle.

Microwave:- Dry up 15g dry herb leaves per batch. Place leaves between two sheets of paper towel lay flat. Add a small bowl of water to prevent burning then microwave on high power for 3 to 4 minutes depending on the type of herb until they become brittle to touch. Rearrange carefully through out cooking. Cool, run through a sieve then store in an airtight container or jar. Remember to label them!!