Indeed, just harvested a few of ours and cooking a fresh tomato and basil sauce for pasta. Loads of green ones left so planning on making some chutney
Red or green, get pickling. Made mine a la Floyd, it took hours to reduce. Hoping to get another hundred weight at the end of the month. If you have an abundance of ripe toms then slice and pop in a low oven for as long as you can. Chillies, balsamic, herbs and olive oil. Pop into jars with greek style cheese and oil, and save a million.
Cheers for the recipe Dooloch!