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As winter sets in and the air turns crisp, most tomato plants begin to struggle in the cold. But with the help of a greenhouse, you can extend your growing season, protect your plants, and even enjoy fresh tomatoes long after summer has passed. Whether you’re a keen gardener or just starting out, here are three key reasons why greenhouses are invaluable for tomato care during the winter months.

1. Protection from Frost and Harsh Weather

Frost is the number one enemy of tomato plants. Even a brief cold snap can blacken leaves, stunt growth, or kill the plant entirely. A greenhouse provides a protective barrier against frost, wind, and heavy rain, keeping temperatures stable and creating a sheltered environment where tomatoes can continue to thrive.

If you’re growing through the winter, consider adding a small heater or thermal insulation (like bubble wrap lining) to maintain a consistent temperature. This makes a huge difference in keeping your plants healthy and productive until spring.

2. Extending the Growing Season

One of the biggest benefits of a greenhouse is that it extends your tomato growing season. Instead of ending in early autumn, you can continue harvesting right into winter, or start seedlings early for a head start next year. The trapped warmth and light inside a greenhouse mimic the conditions of summer, helping your plants ripen fruits even when it’s frosty outside.

3. Reducing Disease and Pests

Cold, damp outdoor conditions often lead to fungal problems like blight or mildew, and pests tend to seek shelter in garden debris during winter. Growing your tomatoes inside a greenhouse gives you greater control over cleanliness, air circulation, and watering. This reduces the risk of disease and keeps pests at bay, helping your plants stay vigorous and disease-free.

A greenhouse is more than just a structure – it’s a safe space for your tomato plants when winter arrives. By shielding them from frost, extending their growing season, and protecting them from disease, it helps ensure your hard work in the garden doesn’t end with the first frost.

As tonight marks Bonfire Night, many of us turn our thoughts from summer gardens to warm scarves and spiced drinks. But for those still tending late-season tomatoes, this chilly time of year can make or break the final crop. The beginning of November may feel like the end of tomato season – but with a little care, you can protect your plants and even coax a few more fruits to ripen.

Here are three key ways to look after your tomatoes as the bonfires blaze.

1. Protect Against the Cold

Bonfire Night marks the point when frost becomes a real threat. Even a light frost can damage your plants or stop ripening altogether. If your tomatoes are still outside, bring pots and grow bags indoors overnight or into a sheltered greenhouse or conservatory. For plants still in the ground, use horticultural fleece, bubble wrap, or even an old bedsheet to cover them when the temperature drops.

2. Encourage the Last Fruits to Ripen

At this time of year, sunlight is limited, so your tomatoes may be stubbornly green. You can help them along by removing any new flowers or small immature fruits – this directs the plant’s energy into ripening what’s already there. Another trick is to pick green tomatoes and place them on a sunny windowsill or in a paper bag with a ripe banana (which releases ethylene gas to speed up ripening).

3. Clean Up and Prepare for Next Year

Once your final tomatoes are harvested, it’s time to tidy up. Remove dead leaves and spent plants to prevent diseases like blight from overwintering in the soil. Give pots, canes, and tools a good wash, and add compost or manure to your beds to enrich them for next year’s crop.

As fireworks light up the November sky, a bit of extra care can make all the difference to your tomato plants. Protect them from frost, encourage those last fruits to ripen, and tidy up for the season ahead.

Few foods bridge the gap between garden and table quite like the tomato. Bright, juicy, and endlessly versatile, it’s the backbone of countless dishes, from fresh summer salads to hearty autumn stews. But beyond its familiar flavour lies a fascinating story of travel, transformation, and timeless appeal.

1. From the Andes to Your Allotment: A Global Journey

The tomato’s story begins thousands of miles away, in the Andes Mountains of South America, where wild varieties first grew. The Aztecs and Incas cultivated them long before they reached European shores in the 16th century.

When tomatoes first arrived in Europe, they were met with suspicion, some even believed they were poisonous because of their resemblance to deadly nightshade! It wasn’t until the 18th century that they became a staple in Mediterranean cuisine, and later, a star of gardens across the world.

2. A Gardener’s Treasure: Growing and Caring for Tomatoes

For UK gardeners, tomatoes are a summer highlight, but they do need a little attention to thrive.

• Sun and shelter: Tomatoes love warmth and sunlight. A sunny, sheltered spot or greenhouse works best in the British climate.
• Feed and water: Keep the soil moist but not soggy, and feed weekly with a high-potassium fertiliser once flowers appear.
• Pinch and prune: Removing side shoots encourages stronger fruit production and better airflow.

As autumn arrives, the key is to protect and prolong. Move potted plants indoors or into a greenhouse, and harvest any green fruits before frost, they’ll ripen beautifully on a sunny windowsill or in a paper bag with a banana as we shared in a previous blog.

3. Simple, Seasonal Uses

Tomatoes are the ultimate kitchen chameleon.

• In summer, enjoy them raw, sliced with basil and mozzarella for a simple Caprese salad.
• In autumn, slow-roast them with olive oil and garlic for a rich tomato base that can be frozen and used all winter.
• In winter, they bring warmth to soups, sauces, and stews.

Cooking tomatoes actually boosts their nutritional value: heat increases lycopene, a powerful antioxidant linked to heart health. So that homemade tomato soup? It’s doing more good than you think.

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