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Author: Amy Riley

How to save your tomatoes for Autumn and beyond

Posted on by Amy Riley

As August fades into September, the last of the UK’s ripe, juicy tomatoes are still clinging to the vines. If you’ve grown your own, or stocked up at the market, you might find yourself with more tomatoes than you can eat fresh. Don’t let them go to waste – now is the perfect time to preserve the taste of summer for the colder months ahead.

Here are three easy, delicious ways to preserve your tomatoes at the end of the UK growing season:

  1. Slow-Roast and Freeze for Intense Flavour

Slow-roasting tomatoes concentrates their sweetness and creates an incredibly rich base for pastas, stews, and sandwiches.

How to do it:

  • Halve cherry or plum tomatoes and place on a tray, cut side up.
  • Drizzle with olive oil, sprinkle with salt, pepper, and optional herbs like thyme or oregano.
  • Roast at 120°C for 2–3 hours, until wrinkled and fragrant.
  • Let cool, then freeze in batches in containers or freezer bags.

Use them in: pasta sauces, toast toppings, soups, or stirred into risotto.

  1. Make a Simple Freezer Tomato Sauce

A basic tomato sauce is endlessly versatile – and freezing it is far easier than bottling or canning. Perfect for weeknight meals later in the year.

How to do it:

  • Roughly chop tomatoes (no need to peel), and simmer with garlic, onion, olive oil, salt, and herbs for 30–45 minutes.
  • Blitz with a stick blender for a smoother sauce, or leave chunky.
  • Cool, portion into freezer-safe containers or bags, and label with the date.

Use it in: pasta dishes, casseroles, pizzas, or anywhere you’d use tinned tomatoes.

  1. Make a Spiced Tomato Chutney

A great way to use up less-than-perfect tomatoes – including the green ones that didn’t ripen. This one adds a savoury-sweet punch to autumn cheeseboards, sandwiches, and roast dinners.

How to do it:

  • Simmer chopped tomatoes with onion, vinegar, brown sugar, mustard seeds, ginger, and chilli flakes until thick and sticky (about 1–2 hours).
  • Spoon into sterilised jars and seal.
  • Let it mature in a cool place for at least 2–4 weeks before opening.

Use it with: cheese, roast meats, pies, or on toast with cheddar.

Preserving tomatoes is one of the most satisfying ways to extend the flavours of summer. Whether you roast them, freeze them, or turn them into chutney, you’ll thank yourself come winter, when a spoonful of tomato goodness brings sunshine back to your plate.

Panzanella

Posted on by Amy Riley

Looking to bring the classic taste of Italy into your kitchen this summer? Panzanella is the dish for you!  This classic Italian salad is summer in a bowl. It turns ripe tomatoes, stale bread, and a few pantry staples into something bright, juicy, and incredibly satisfying. Best enjoyed on a warm evening with a crisp drink in hand.

Ingredients (Serves 4)

  • 4 cups day-old crusty bread, torn into bite-sized pieces
  • 4 large ripe tomatoes (or a mix of heirloom varieties), chopped
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 small cucumber, sliced into half-moons
  • 1 garlic clove, minced
  • 1 handful fresh basil leaves, torn
  • 2–3 tbsp red wine vinegar
  • 5 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Optional: capers, olives, or mozzarella chunks

Method

Step 1 – Prep the bread. If the bread is still a bit soft, toast it lightly in a 175°C oven for 10 minutes until dry but not browned.

Step 2 – Salt the tomatoes. In a large bowl, toss the chopped tomatoes with a generous pinch of salt. Let them sit for 10–15 minutes to release their juices.

Step 3 – Build the salad. Add the bread, cherry tomatoes, red onion, cucumber, garlic, and basil to the bowl with the salted tomatoes and juices.

Step 4 – Drizzle with vinegar and olive oil. Toss very well to coat everything.

Step 5 – Let it sit. Allow the salad to rest at room temperature for 20–30 minutes. This gives the bread time to soak up the tomato juice and vinaigrette. Taste and adjust salt, pepper, or vinegar as needed.

Step 6 – Serve. Spoon into bowls and garnish with extra basil and a drizzle of good olive oil. Add extras like torn mozzarella, anchovies, or a soft-boiled egg if you like!

Why August is the best month for British tomatoes

Posted on by Amy Riley

If you’ve ever bitten into a sun-warmed tomato straight from the vine, you’ll know: August is the moment UK tomatoes truly shine. Whether you’re a grower, a home cook, or just someone who loves seasonal food, here’s why this month is all about the tomato.

Imported tomatoes, often picked early and ripened in transit, can’t compare to the intense sweetness and depth of a tomato grown and ripened naturally in British soil and sunshine. In August, the combination of long days and consistent warmth allows UK-grown tomatoes to develop their full flavour profile — sweet, tart, juicy, and aromatic.

Even simple dishes – tomatoes on toast, a caprese salad, or a slice of tomato with flaky salt – taste extraordinary this time of year.

Supermarket tomatoes often come in just a handful of types, but in the UK in August, growers (and keen gardeners) have access to a spectacular range of varieties. You’ll find:

  • Tiny, jewel-like Sungold tomatoes bursting with sweetness
  • Rich, earthy Black Russian heirlooms
  • Classic Ailsa Craig or Moneymaker slicers
  • Vibrantly striped Tigerella and Green Zebra

Visiting a farmers’ market or picking from your own garden this month is like stepping into a tomato rainbow.

British tomatoes have a relatively short window of peak perfection – typically from late July through early September. August is the sweet spot. After that, cooler nights and less sunshine reduce quality and yield.

Now’s the time to:

  • Eat them raw and often
  • Make batches of tomato sauce or soup to freeze
  • Try tomato chutneys, jams, and preserves
  • Share extras with neighbours or trade them for other gardeners

Roasted Cherry Tomato and Burrata Pasta

Posted on by Amy Riley

Looking for a tasty summer dish that will be done and ready to eat in 30 minutes? This Roasted Cherry Tomato and Burrata Pasta is a simple, elegant, and deeply flavourful pasta dish that makes the most of peak-season cherry tomatoes – sweet, juicy, and bursting with flavour. It’s perfect for a summer evening and comes together quick enough for you to enjoy the rest of your evening!

Ingredients (Serves 2–3)

  • For the roasted tomatoes:
  • 2 pints cherry or grape tomatoes
  • 4 cloves garlic, smashed
  • 3 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes (optional)
  • A few sprigs of fresh thyme or oregano

For the pasta:

  • 200g (7 oz) spaghetti or bucatini
  • 1 ball burrata cheese
  • 1 small handful fresh basil, torn
  • Zest of ½ lemon (optional)
  • Grated Parmesan (optional, for serving)

Method

Step 1 – Roast the tomatoes. Preheat your oven to 200°C. On a baking tray, toss tomatoes with olive oil, smashed garlic, salt, pepper, red pepper flakes, and herbs. Roast for 20–25 minutes until tomatoes are blistered and bursting.

Step 2 – Cook the pasta, boil a large pot of salted water. Cook pasta until just al dente, reserve ½ cup of pasta water, and drain.

Step 3 – Combine in a large bowl or skillet. Toss the hot pasta with the roasted tomatoes and all their juices. Add a splash of reserved pasta water if it needs loosening. Stir in lemon zest and torn basil.

Step 4 – Serve. Plate the pasta and gently tear the burrata over the top of each serving. Drizzle with a bit more olive oil and crack fresh pepper on top. Add Parmesan if you like (though it’s rich enough without).

Three things to know about UK tomatoes in August

Posted on by Amy Riley

There’s no better time to celebrate British-grown tomatoes than in August. Juicy, sweet, and sun-ripened, UK tomatoes reach their peak this month – and whether you’re growing them yourself or browsing a local market, here are three things you should know about them:

  1. August Is Peak Season for UK Tomatoes

Tomatoes in the UK truly come into their own during August. After months of nurturing, the plants hit full stride, offering fruit that’s naturally ripened by long, warm days and cooler nights. Unlike supermarket imports that are often picked underripe, British tomatoes harvested in August are rich in flavour, vibrant in colour, and delightfully aromatic.

Look for varieties like:

  • Gardeners’ Delight (sweet cherry)
  • Ailsa Craig (classic salad)
  • Black Krim and Tigerella (heirlooms with bold colour and tang)
  1. They’re More Sustainable Than Imports

Buying UK-grown tomatoes in August is better for the planet. During peak season, tomatoes don’t need to be heated artificially or flown in from abroad. Local tomatoes often travel fewer miles and require less energy to produce – especially if they’re grown outdoors or in solar-heated greenhouses.

Bonus tip: Look for tomatoes sold loose or in paper packaging at farmers’ markets to further reduce waste.

  1. Now’s the Time to Preserve

Tomatoes are one of the most versatile ingredients in the kitchen, and August is the month to go wild. Whether it’s a rustic galette, a slow-roasted tomato sauce, or just slices on buttered toast with sea salt, now is the time to eat them fresh and often.

If you’ve got a glut from the garden or allotment, it’s also the perfect time to:

  • Roast and freeze them for sauces
  • Make tomato jam or chutney
  • Dry them slowly in the oven for a concentrated flavour boost

UK tomatoes in August are a seasonal gift – full of flavour, low on food miles, and endlessly delicious. Enjoy them while they last, and consider preserving a few for the colder months when their sun-soaked sweetness will be most welcome.

Tomato Galette with Fresh Herbs and Goat Cheese

Posted on by Amy Riley

Looking for a delicious and easy dish this August? Here’s a Tomato Galette with Fresh Herbs and Goat Cheese – a rustic, flavourful dish that celebrates the abundance of ripe August tomatoes. It’s easy, summery, and perfect for brunch, lunch, or a light dinner with a glass of chilled wine.

Ingredients (Serves 4)

  • For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 8 tbsp (1 stick) cold unsalted butter, cubed
  • 3–4 tbsp ice water

For the filling:

  • 3–4 medium ripe heirloom or beefsteak tomatoes, sliced ¼” thick
  • 1 tsp salt
  • 1 tsp sugar
  • 4 oz goats cheese (or feta)
  • 1 tbsp Dijon mustard
  • 1 clove garlic, finely minced
  • 1 tbsp olive oil
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh basil (plus more for garnish)
  • Freshly ground black pepper

For finishing:

  • 1 egg, beaten (for egg wash)
  • Drizzle of honey or balsamic glaze (optional)

Method

Step 1 – Prepare the crust. In a bowl, mix the flour and salt. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2 – Prepare the tomatoes. Lay the tomato slices on paper towels and sprinkle with salt and sugar. Let them sit for 20–30 minutes to draw out moisture. Pat dry with more paper towels. This step prevents a soggy crust. Preheat oven to 200°C.

Step 3 – Assemble the galette. Roll out the dough on a floured surface into a rough 12-inch circle. Transfer to a parchment-lined baking sheet. Spread Dijon mustard over the centre, leaving a 2-inch border. Crumble goat cheese on top of the mustard. Arrange tomato slices over the cheese in overlapping layers. Sprinkle with garlic, herbs, black pepper, and a drizzle of olive oil.

Step 4 – Fold and bake. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg. Bake for 35–40 minutes or until the crust is golden and the filling bubbly.

Step 5 – Finish and serve. Let cool slightly and top with more fresh basil and a drizzle of honey or balsamic glaze if desired. Serve warm or at room temperature.

Tomato & Basil Summer Rice Cakes

Posted on by Amy Riley

A crunchy, creamy, and juicy bite-sized snack that’s ideal for hot afternoons, healthy picnics, or light summer grazing.

Ingredients (Makes 6–8 rice cake snacks)

  • 6–8 plain or lightly salted rice cakes
  • 150g cream cheese or hummus
  • 200g ripe cherry tomatoes, halved or quartered
  • Fresh basil leaves
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar or glaze
  • Salt & pepper to taste
  • Optional: toasted pine nuts or pumpkin seeds for topping

 

Method

Step 1 – In a bowl, mix halved cherry tomatoes with olive oil, balsamic, a pinch of salt, pepper, and a few torn basil leaves. Let them marinate for 5–10 minutes.

Step 2 – Spread each rice cake with a generous layer of cream cheese or hummus (whichever you prefer).

Step 3 – Spoon the marinated tomatoes on top of each rice cake. Add a few extra basil leaves and sprinkle with seeds if using.

Step 4 – Serve immediately for best crunch – perfect as a light lunch, after-school snack, or picnic nibble.

 

How Tomatoes Can Boost Your Summer Activity Levels

Posted on by Amy Riley

As the sun shines brighter and the days grow longer, many of us feel the pull to be outside more – and what better way to embrace summer than by getting stuck into a little gardening? If you’re looking for a rewarding and easy entry into growing your own food, tomatoes are a fantastic choice. But did you know that growing tomatoes can do more than just fill your salad bowl? It can also boost your physical activity, mental wellbeing, and connection to nature.

Here’s how tending to your tomatoes can help you stay active this summer:

  1. It Gets You Moving – Without Feeling Like Exercise 🏃‍♀️🌿

Caring for tomato plants involves regular light activity – watering, weeding, pruning, potting on, and harvesting. These tasks keep you moving gently and naturally, often without even realising it.
In fact, gardening is classed as moderate-intensity physical activity, which means it counts towards your weekly movement goals, without needing a gym membership!

💡 Fun Fact: Just 30 minutes of gardening can burn between 150–300 calories, depending on the activity.

  1. It Encourages Daily Outdoor Time 🌞🍃

Tomatoes need frequent attention during the summer, which naturally draws you outside more often. Whether you’re checking the soil, tying up stems, or admiring those ripening red fruits, your tomato plants become the perfect excuse to get a daily dose of sunshine and fresh air.

This regular outdoor routine supports:

  • Vitamin D production
  • Better mood and lower stress
  • Improved sleep and focus
  1. It’s a Mindful Hobby With Tangible Rewards 🌱🍅

Unlike some exercise routines that can feel repetitive, tomato growing is dynamic and seasonal. You’re constantly responding to your plants – trimming side shoots, adjusting watering, or harvesting at just the right moment. This keeps your brain and body engaged, and it’s incredibly satisfying to see your efforts result in real, edible produce.

Plus, getting children or family members involved turns it into a shared activity that encourages healthy habits and teamwork.

Tomato & Ricotta Puff Pastry Bites

Posted on by Amy Riley

Golden, flaky pastry topped with creamy ricotta and juicy summer tomatoes – these bites are great for sharing at garden parties, picnics, or as a light snack.

Ingredients (Makes 12 bites)

  • 1 sheet ready-rolled puff pastry (chilled, not frozen)
  • 200g cherry tomatoes, halved
  • 100g ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • 1 egg (for egg wash)
  • Fresh basil or thyme leaves
  • Salt & cracked black pepper to taste
  • Optional: drizzle of balsamic glaze

 

Method

Step 1 – Preheat your oven to 200°C and line a baking tray with parchment.

Step 2 – Unroll the puff pastry and cut into 12 small rectangles. Score a 1cm border around each rectangle without cutting through. Place on the baking tray.

Step 3 – In a bowl, mix ricotta, lemon zest, a pinch of salt, and pepper. Spread a teaspoon of this mix into the centre of each pastry square.

Step 4 – Place a few halved cherry tomatoes on top of the ricotta. Sprinkle with a few thyme leaves or basil if using.

Step 5 – Beat the egg and brush the pastry edges. Bake for 15–20 minutes, or until puffed and golden brown.

Step 6 – Let cool slightly. Top with fresh basil and a drizzle of balsamic glaze if desired.

 

Chilled Tomato & Watermelon Skewers with Mint Drizzle

Posted on by Amy Riley

This vibrant snack is hydrating, refreshing, and super easy to assemble, perfect for hot July days, BBQ platters, or picnic grazing boards.

Ingredients (Makes about 10–12 skewers)

  • 250g cherry tomatoes (mixed colours work beautifully)
  • 300g watermelon, cut into 2–3cm cubes
  • 100g feta or mozzarella pearls (optional for creaminess)
  • A handful of fresh mint leaves
  • 2 tbsp olive oil
  • 1 tbsp honey or agave syrup
  • Juice of 1/2 lime
  • Pinch of salt & black pepper
  • Wooden or reusable cocktail skewers

Method

Step 1 – Finely chop a handful of mint. In a small bowl, whisk together olive oil, lime juice, honey, chopped mint, and a pinch of salt and pepper. Set aside to infuse.

Step 2 – Onto each skewer, thread one cherry tomato, one cube of watermelon, a small piece of feta or mozzarella (if using), and repeat. Finish with a tomato on top for a colourful pattern.

Step 3 – Lay the skewers on a serving plate and generously spoon or brush the mint drizzle over them. Chill in the fridge for 15–20 minutes before serving for maximum refreshment.

 

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