One method for using up a glut of fruit or vegetables is to find ways to preserve them. One of the methods I’m using for tomatoes this year is to produce a concentrate that can then be frozen and pulled out to use in things like Bolognese sauce. The method I’ve followed, out of my trusty D&K preserving book, is mainly chopped up tomatoes but supplement with a few other ingredients, like some garlic, onion, celery and bay leaves. All of that gets heated up to a boil and then simmered (with frequent stirring) for an hour or so. Once cooled down, it can be pressed through a sieve to separate the thick tomato liquid from skins and seeds and that, in turn, can be frozen into portions.

It takes a certain amount of labour and energy but it reduces the size of the nutritious material by a significant amount. I’m looking forward to trying the results… but that will probably be after the supply of fresh tomatoes comes to an end.