Category: Uncategorised

October may mark the end of the UK’s tomato season, but there’s still a lot to love, and learn about these bright, versatile fruits. From ripening tricks to surprising autumn benefits, here are three fascinating tomato facts to celebrate this colourful crop before winter sets in.

1. Tomatoes Can Still Ripen After Harvest

If you’ve picked your tomatoes green before the first frost – don’t worry! Tomatoes are climacteric fruits, which means they continue to ripen after being picked.

• Place them in a paper bag with a ripe banana or apple; these release ethylene gas that helps tomatoes turn red.
• Keep them in a warm, dark spot, around 18–21°C is ideal.
• Avoid windowsills if nights are cold; fluctuating temperatures can slow ripening and cause uneven colour.

2. Autumn Tomatoes Are Packed with Antioxidants

Late-season tomatoes, especially those grown in cooler weather, often contain higher levels of lycopene, the powerful antioxidant responsible for their red pigment.

• Lycopene supports heart health and protects cells from damage.
• Cooking tomatoes (in soups, sauces, or stews) actually increases lycopene absorption, especially when paired with olive oil.

3. October Is the Perfect Time to Plan Next Year’s Crop

While tomato plants start to fade, October is prime time to think ahead.

• Save seeds from your best fruits for next season, just dry them thoroughly before storing.
• Make notes on which varieties thrived and which struggled.
• If you have a greenhouse or polytunnel, you can experiment with autumn-sown indoor varieties for an early spring harvest.

October marks the tail end of the tomato season in the UK. By now, your plants have likely worked hard all summer – but with a little care, you can still enjoy the last of your harvest and set yourself up for success next year. Here are three key ways to take care of your tomatoes this month.

1. Protect Your Plants from the Cold

By October, night temperatures in much of the UK can easily dip below 10°C, which can shock or damage tomato plants.

• Move potted tomatoes indoors – to a greenhouse, conservatory, or even a sunny windowsill.
• For outdoor plants, use fleece, cloches, or polythene covers to trap warmth and protect against frost.
• If the forecast looks frosty, harvest all remaining green tomatoes and ripen them indoors (place them in a paper bag with a banana or apple – the ethylene gas will help them turn red).

Tip: Avoid overwatering late in the season; the soil stays damper in cooler weather, and soggy roots can quickly rot.

2. Prune, Pinch & Clean Up

At this stage, you want the plant’s remaining energy focused on ripening existing fruit rather than growing new shoots.

• Pinch off new flowers and small fruits that won’t mature before frost.
• Remove yellowing leaves and any that touch the ground – this improves air circulation and reduces disease risk.
• Clear away fallen leaves or old compost around the base to prevent mould and blight spores from overwintering.

Tip: Compost healthy trimmings, but bin any blight-infected material to stop the disease spreading.

3. Plan for Next Year

While your current crop is winding down, October is the perfect time to plan ahead.

• Clean and store any tomato stakes, canes, or pots – they’ll last longer if kept dry over winter.
• Save seeds from your best fruits for next year (just dry them thoroughly before storing).
• Consider which varieties performed best this season, cherry tomatoes like ‘Sungold’ or ‘Gardener’s Delight’ often thrive even in cooler UK climates.
• If you have a greenhouse, you can even start a late autumn sowing of hardy indoor varieties for early spring harvests.

Tip: Keep a small garden diary. Jotting down what worked (and what didn’t) this year helps you refine your approach next season.

October tomato care is all about protection, tidying, and preparation. Shield your plants from the chill, tidy up for plant health, and plan ahead for next year’s garden. With a bit of attention now, you’ll end the season on a high and give yourself a strong start for next spring’s tomato crop.

As autumn sets in and the last of the tomato harvest comes in, it’s the perfect time to think about how to make those vibrant flavours last through the colder months. Tomatoes are wonderfully versatile and can be preserved in different ways so you can enjoy them long after the growing season has ended. Here are three tried-and-true methods.

1. Make a Tangy Tomato Chutney

Green or slightly underripe tomatoes are perfect for chutney. Simmer them slowly with vinegar, sugar, onions, and spices until you get a thick, sticky preserve. Stored in sterilised jars, chutney keeps for months and only improves with age. By Christmas, it’s a delicious companion for cheese boards, cold meats, or nut roasts.

2. Freeze for Quick Winter Cooking

If you have a glut of ripe tomatoes, freezing is the simplest method. Just wash, core, and chop them before bagging in freezer-safe portions. You can also roast tomatoes with olive oil and garlic first for a sweeter, concentrated flavour before freezing. Frozen tomatoes are ideal for soups, stews, and pasta sauces when fresh ones are long gone.

3. Bottle or “Can” Your Tomatoes

For a more traditional approach, bottling (also known as canning) is a great way to store ripe tomatoes. Skinned and sealed in jars with a little lemon juice or citric acid for safety, they can be kept in a cool place for months. This gives you a ready supply of tomatoes for casseroles, curries, or rich ragù’s – a taste of late summer in the depths of winter.

Whether you prefer the sweet kick of chutney, the ease of freezing, or the tradition of bottling, preserving tomatoes now ensures you’ll have their flavour and colour to brighten even the darkest winter days.

Tomatoes may be the stars of summer salads, but they still have plenty to offer once autumn arrives. As the days shorten and the harvest winds down, these fruits (yes, they’re fruits!) bring colour, flavour, and versatility to cooler months. Here are three tomato facts to enjoy in autumn:

1. Green Tomatoes Don’t Go to Waste

In autumn, many tomato plants are still heavy with fruit that hasn’t had time to ripen. Instead of discarding them, green tomatoes can be used in chutneys, pickles, or fried as a tangy side dish. They store well when preserved and are a great way to capture the last of the season in jars for winter.

2. Tomatoes Continue to Ripen Off the Vine

Even after being picked, tomatoes can ripen indoors thanks to ethylene gas – the natural plant hormone they release. Place underripe fruits on a sunny windowsill or in a paper bag with a banana or apple to help speed things along. This trick is especially handy in September and October when cooler nights slow down ripening outdoors.

3. Autumn Tomatoes Are Packed with Goodness

Late-season tomatoes may not always be as sweet as midsummer ones, but they’re still loaded with nutrients. They’re an excellent source of vitamin C, potassium, and lycopene – an antioxidant linked to heart health. Using them in warming soups, sauces, and baked dishes makes it easy to enjoy their benefits well into autumn.

Whether you’re simmering them into a rich ragù, preserving them for the pantry, or experimenting with green tomato recipes, tomatoes are far from finished when autumn rolls in.

September is a transitional month for tomato growers in the UK. The days are getting shorter, nights cooler, and the growing season begins to wind down. While summer’s warmth has helped ripen many fruits, there are still plenty of ways to keep plants productive and get the most from your crop. Here are three key things to focus on this month:

1. Encourage Ripening of Remaining Fruit

By September, most tomato plants are loaded with green fruit. To help these ripen before the season ends:

• Pinch out any new flowers – the plant no longer has time to develop them into mature tomatoes.
• Remove some of the lower leaves to let sunlight reach the fruit and improve airflow.
• If frost is forecast, harvest green tomatoes and ripen them indoors on a sunny windowsill or in a paper bag with a banana.

2. Keep an Eye on Watering and Feeding

Tomatoes still need care in September, even if growth slows:

• Water consistently but slightly less often than in high summer; cooler days mean soil doesn’t dry as quickly.
• Switch to a high-potash feed (like tomato fertiliser) every week or so to support the final flush of fruit.
• Avoid overwatering, which can lead to split skins and dilute flavour at this stage.

3. Protect Against Early Autumn Conditions

September weather in the UK can be unpredictable, with damp spells encouraging disease:

• Remove yellowing leaves promptly to reduce the risk of blight.
• If plants are outdoors, consider a cloche or fleece to shield them from rain and cold nights.
• Greenhouse growers should keep vents open on warmer days but close them earlier in the evenings to trap heat.

With just a little extra attention in September, you can make the most of the final weeks of the tomato season in the UK, enjoying ripe, flavour-packed fruit well into early autumn.

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.

2. 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.

3. 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.

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

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)

2. 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.

3. 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.

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.

2. 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

3. 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.

Whether you’re growing them in the garden or slicing them into salads, tomatoes are one of summer’s juiciest stars. Beyond their delicious flavour and vibrant colour, tomatoes have a few fun surprises up their sleeves. Here are three sun-ripened facts to make you smile this summer:

1. Tomatoes Love the Heat (But Not Too Much!) 🔥🍅

Tomatoes thrive in warm, sunny conditions – which is why they’re so popular in Mediterranean cuisines. In the UK, summer gives just the right balance of warmth and daylight to help them ripen beautifully.

Did you know tomatoes can stop turning red if it gets too hot? Temperatures consistently above 29°C (yes, we do get them occasionally!) can halt the production of lycopene, the natural red pigment. So, even your tomatoes appreciate some afternoon shade during heatwaves!

2. They’re Technically a Fruit – But Legally a Vegetable! 🧺🍅

We all call tomatoes a vegetable (because they go in savoury dishes), but botanically, they’re a fruit, specifically a berry!

In 1893, the U.S. Supreme Court ruled that tomatoes are legally a vegetable for trade purposes. So when you’re chopping them for your summer salad, you’re technically eating a fruit that’s pretending to be a veg!

3. UK Tomatoes Are Fresher Than You Think 🌿

Around 20% of tomatoes sold in UK supermarkets are now grown here – and that number is growing each year. Thanks to innovations in greenhouse farming and eco-friendly growing methods, more British tomatoes are making their way to our plates, often within 24 hours of being picked.

That means sweeter, juicier, more sustainable summer snacking, win-win!