Recipes for ripe tomatoes please.

You could always make pasta sauce and/or tomato soup and freeze the excess?

Tomato jam? There are lots of recipes online. It is a genuine jam, not a chutney. Tomatoes are a fruit.

On toast! ?

Pasta sauce in the microwave.
Combine about 4 large or 8 small tomatoes with onion, basil, garlic and salt, chilli (optional) and microwave till soft. Then whizz til smooth. Separately, in microwave, cook peppers and mushrooms to add to sauce.
Quick; lovely. No preservatives.

Roast them with a drizzle of olive oil over them and whatever seasoning you like, cool then pack in plastic bags and freeze. Add to cooking as required. Adds richness to recipes that raw or tinned tomatoes cannot achieve and takes up minimum space in freezer.

Freezethem and use them in cooking at a later date.

Freezethem and use them in cooking at a later date.

Similar to Boz.

I do pasta sauce in the slow cooker.Tomatoes, tomato purée, onions, garlic, olive oil, black pepper, basil.

Skin tomatoes, I do about 4 lbs at a time, chop, chop onion and garlic, mix all ingredients together and cook overnight in cooker on low.

Freeze in flora tubs, great for bolognese, lasagne etc.

Pasta sauce. About 3lb of ripe tomatoes at a time. Halve them and place cut side up in a none stick roasting dish. Roast at 180C for about an hour and then allow to cool. In the meantime, sauté 2 large finely chopped onions, a large chopped red pepper and 3-4 large cloves of garlic, crushed, until soft. Stir in 2-3 tablespoons of a good sundried tomato paste and cook out for a couple of minutes. Blitz the cooled tomatoes to a purée and add to the onion and pepper mixture along with a glass or two of dry white wine. Bubble it up and stir then simmer until thickened. Season with salt and fresh ground black pepper and a little sugar at the end and add some fresh torn basil. This is good on its’ own stirred through pasta or you can fry up some beef mince with an extra onion and add some of the sauce for a bolognese. It’s also good with some tinned tuna stirred in and poured over al dente cooked penne - stir through and top with some cheese sauce and grated parmesan and bake for about 30 minutes at 180c. Enjoy.

I am with Espee, although I bottle mine in oil rather than freezing them. They add a lovely taste of sunshine throughout the winter.