By MANDY SINCLAIR
For the sweetest of tomatoes, it is best to fully ripen whilst still on the vine. Once picked they should be store at a cool room temperature and used within a few days.
What to do with glut
Place excess tomatoes in a plastic freezer bag. Freeze whole for up to 1 year. Use frozen in casseroles or soups when you want to leave the skin on. Alternatively place frozen tomatoes in a bowl of water and set aside to thaw. The skin will easily slip from flesh. Use in a pasta sauce or chutney. Cannot use fresh once frozen as the tomato will collapse once thawed.
Tomato & tarragon pasta sauce
Cut 2kg of tomatoes in quarters and lay in a large baking pan. Drizzle over 2 tbsp extra virgin olive oil, 2 tbsp cabernet sauvignon vinegar or raspberry vinegar and ¼ cup of water. Season well. Scatter over the leaves from 3 sprigs of tarragon. Bake at 180C or 160C fan for 1 hr. Crush slightly with a fork. Spoon into an airtight container with a lid. Cool and freeze.
Delicious tossed through pasta or served with grilled steak or chicken.
Halve or quarter tomatoes. Place on an oven tray, drizzle with a little olive oil and season with cracked black pepper. Place in a 100C oven for 4-5 hrs, until dry. Place in a sterilized jar, cover with olive oil and seal.
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