Tomato Day – an obsessive’s day in the kitchen

I am a bit of a tomato freak and grow quite a few varieties all over the place every year, so I set aside one day in September to make the most of the end of harvest tomatoes. Friday was Tomato Day in my house. Turn off the phone, turn up the music, strip the tomato plants, get out the recipes and get cooking. Each year is a mix of old favourites and new recipes. This year thanks to a bloomin’ bountiful crop I came up with some lovely food and had a great day at the same time. And I still have lots of fresh tomatoes to enjoy.

Tomato Ketchup from Thane Prince’s Book Jams and Chutneys – Preserving the Harvest. This is THE BEST ketchup recipe I have found, especially as I use Elderflower Vinegar instead of cider vinegar. The mixture of spices really set it ahead of others and I have made it for the last three years since I discovered Thane’s book.

Tomato Soup, a great staple recipe I found whilst researching Recipes From an Unknown Kitchen, sounds fairly ordinary but it is hearty and warming and it freezes well. (page 112 if you want to make it).


Cherry Tomato Focaccia with Basil from Flavoured Breads by Linda Collister – all the better to dip into your Tomato Soup.

Tomato, Red Pepper and Red Onion pasta sauce with basil, an old favourite recipe to stock the freezer




Celery, Lentil and Green Tomato Warmer is new recipe from Greens 24/7 by Jessica Nadel. I won this book earlier in the year and what a fab book it turned out to be. A bowl of this was rushed round to a friend with a cold who needed a bit of nourishment the rest disappeared on Friday night!with for winter.







Lastly, but certainly not least, Green Tomato End of Harvest Soup from In Praise of Tomatoes by Ronni Lundi. I love this book and although I have copies in my shop I have my own copy, never to leave the kitchen. This soup is absolutely great and I will be making it again – a lot –  with green tomatoes, onions, celery, squash, beans, courgette, corn kernels, carrots, greens (kale or collard), potatoes, thyme. Everything I have on the allotment – hurrah. I used runner beans, everything I cook has runner beans in at the moment.  I can’t tell you how delicious this is – so try it. Buy the book!







For In Praise of Tomatoes by Ronni Lundy Click Here

For Recipes From an Unknown Kitchen Click Here


I’ve only been away for a few days and behind my back the plums are ripening with a vengeance. The tree is laden and the branches bending with the weight. I don’t know what variety they are but they are yellow, fat, juicy and sweet and I can’t stop eating them like sweets.

I’ve picked around 6lbs today but I know the ripening will accelerate over the next week or so. So what follows the eating straight from the tree glut? plum crumble of course, that’s a must have, plum chutney, with Delia’s spiced plum chutney recipe,  I’ve got a bottle of vodka left over from Christmas so plum vodka?

I’ll let you know how I get on.

Let me know if you have any good ideas.