If you optimistically planted late tomatoes like we did, it's likely you still have some green fruit lingering around in the hope of sunny days and scorching sun. Needless to say, it's not going to happen.
Instead of sacrificing the fruit to the compost, why not make a jar or two of preserve?
Dave altered a recipe* for Green Tomato Pickle and came up with this gloriously warm version. The addition of cayenne peppers is just so right. A match made in heaven.
Here is the recipe in case you're keen.
1kg Onions, finely chopped
3kg green tomatoes
180g cayenne peppers (or other chillies if you prefer, amount can be adjusted to taste)
3 tablespoons of cooking salt
3 cups of white or cider vinegar
1/2 teaspoon of freshly ground black pepper
8 tablespoons of white or cider vinegar (extra)
3 scant tablespoons of curry powder
3 scant tablespoons of mustard powder
Combine onions, tomatoes and chillies in a bowl, sprinkle with salt & mix well. Cover and leave to stand overnight.
Next day, drain off fluid. Place onions and tomatoes in a large saucepan, add vinegar, pepper & sugar and bring to the boil. Boil for 1 hour, stirring often.
Mix extra vinegar with dry spices and stir into green tomato, chilli and onion mixture. Boil for 5 minutes or until thickened and well combined.
Pour into sterilised jars and seal. Eat immediately or store in a cool, dry and dark place for up to 2 years.
*original recipe is from "A year in a bottle" by Sally Wise - well worth the price of admission. I recommend getting it if you are looking to preserve more fruit and veg.