If you’ve ended up with more green tomatoes than you can ripen, pickling is a fantastic way to make use of them. While pickled green tomatoes aren’t as crunchy as cucumbers, they’re a tasty ...

Green tomatoes are a fav of mine and there are lots about at the moment. I like to pickle them and they last a bit longer, I know you’ll like this combo. Of course, I’ve added a few tips and a ...

Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift ...

Tomatoes do not withstand freezing very well. Use under-ripe, green tomatoes for making chutney ... out the skin and pips after cooking. Some recipes call for skinned and de-seeded tomatoes.

Frisée, pickled onions, and a drizzle of reduced balsamic vinegar round it all out. This tomato bruschetta is about as classic — and simple — as it gets. Perfectly ripe tomatoes are chopped ...