HOW TO USE TOMATO GLUTS
In the greenhouse, the tomatoes are still ripening, but the majority of fruit has been harvested, with the intervals between ripe fruit sometimes a day or two, especially with larger-fruited types. As most of the bigger fruit is for sauce or cooking, I’m freezing them whole to use later. Simply pick the fruits when they’re just ripe, then wash and dry them before laying them on a baking tray or greaseproof paper and putting them in the freezer. Once frozen they can be transferred to plastic bags or boxes for storage. When you want to use them, simply defrost and the skin will come away easily, then you can add to sauces, soups or whatever recipe you like.