What to do with glut of tomatoes?

It all started because Johnnie was going to have a huge party, so I thought I'd grow some for the occasion. I got a couple of packets of seed, duly planted them and before I knew what had happened my conservatory was covered with healthy tomato plants.

I gave some away and the rest I just couldn't throw out, so I've planted some of them in the garden, as well as in grow bags and troughs. They are bearing lots of fruit none of which, I hasten to add, were ripe enough for his party!

I'm still very much looking forward to them, as I know they will have a taste. The person who engineered those tasteless so-called tomatoes that you find in supermarkets should be shot. You know a good tasty tomato as soon as you smell it, as it should ooze flavour through the skin. You can't beat an English grown tomato although when in the Mediterranean those large funny shaped, slightly half ripe looking ones do also taste great.

We use tomatoes so often in our meals not only raw but in cooked dishes. There can't be a house that doesn't have a tin of tomatoes in the cupboard.

TOMATO AND ONION SALAD One of the simplest ways of serving tomatoes is to slice them and put them on a platter. Next sprinkle on a good pinch of sugar (as this brings out even more sweetness) and then finely chop some spring onions and mix them with the tomatoes. Dribble over some olive oil and season well with salt and ground black pepper. Just before serving tear a few basil leaves and sprinkle them on top. If you want to make it more of a salad then you could add a few thin slices of Mozzarella cheese before the basil.

GREEK SALAD This is a very traditional salad and an excellent way to serve tomatoes. It's best made a few hours before you wish to eat it as then the juices run and it tastes even better. 1 cucumber 3 - 4 ripe tomatoes 1 medium onion green pepper 6 - 8 olives 4 oz feta cheese Salt and black pepper Fresh or dried thyme Fresh or dried oregano Olive oil Wine vinegar

1. Peel and slice the cucumber and spread out over the base of a large serving plate or bowl.

2. Roughly chop the tomatoes and spread out on top.

3. Slice the onion very thinly, break into strips and sprinkle over the top.

4. Cut the pepper into thin strips and sprinkle over the top.

5. Cut the feta cheese into thin slices and spread out over the top.

6. Sprinkle the herbs over the salad, and garnish with the olives (pitted if you prefer, although this is not authentic). Season with the salt and pepper. Add a generous amount of olive oil and a little vinegar. (Serves 4 portions)

SIMPLE GAZPACHO SOUP While I was in Spain in June I couldn't resist ordering this if it appeared on the menu. The secret is that it must be served chilled, so think well ahead when making it. The other secret is that it needs really ripe tomatoes, although in this country we can cheat a little by adding some tomato juice. Just before serving sprinkle on a teaspoon of chopped vegetables as a garnish. This soup always tastes creamy to me, which is strange as there's no cream added. It's a thick soup and this is achieved by adding some bread into the mixture. Just like stews in this country, each Spanish cook has their special recipe so you, too, can make it to your liking.

6 very ripe tomatoes 2 tablespoons of day-old breadcrumbs 2 crushed cloves of garlic 1 onion finely chopped 1 cucumber (skinned) half green pepper (deseeded) 1 teaspoon tomato pure 1 tablespoon wine vinegar 1 tablespoon olive oil good pinch of sugar salt and freshly ground pepper Some chopped parsley (optional)

1. Skin the tomatoes, (pierce the skins and then dip them boiling water and the skins can then be removed), deseed and then cut into pieces. Chop the cucumber and the pepper like wise. Keep a little of each of these back as a garnish, the rest put in a liquidiser.

2. Once you have a smooth mixture pour in some cold water or tomato juice to get a soup consistency. Leave in a fridge for a few hours before serving.

3. In small bowls pour in the soup mixture and sprinkle a few of the chopped vegetables on top. Garnish with some chopped parsley if desired. Serve it really cold. * * * * *

RATATOUILLE

Not only will I have lots of tomatoes, but also this year has been just right for courgettes. I shall make up lots of this and put it in the freezer for the colder months.

1 lb ripe tomatoes, chopped 2 fl oz olive oil 2 onions sliced 1 medium aubergine, cubed 2 courgettes cubed green pepper, chopped 3 cloves garlic teaspoon Herbes de Provence teaspoon sugar 1 tablespoon raisins (optional) salt and pepper

1. Heat the oil in a large flameproof casserole, add the onions and cook on top of the stove, stirring occasionally, until they are soft but not brown.

2. Add the remaining ingredients and continue to cook for a few minutes, stirring while doing so.

3. Cover and simmer for 30 minutes or until all of the vegetables are just tender or place the casserole in a medium oven (180C / 350F / Gas Mark 4) and cook for approx 30mins. If the vegetables produce a lot of liquid, remove the lid and cook uncovered for a few minutes. Taste and adjust the seasoning if necessary. (Serves 4 portions) * * * * *

STUFFED TOMATOES

This is an ideal dish especially if you are looking for a meal for vegetarians. To ring the changes it tastes great if you include some flaked tuna in the filling.

8 large tomatoes 4 tablespoons oil 1 large onion, chopped 4 oz minced lamb (optional) teaspoon cumin teaspoon paprika 1 teaspoon tomato pure 1 tablespoon chopped parsley 1 tablespoon thyme 4 oz cooked long grain rice 2 oz sultanas teaspoon sugar Seasoning

1. Prepare the tomatoes by slicing off the top, and scooping out the flesh (which you should keep) and discard the pips

2. Heat 2 tablespoons of the oil, and fry the chopped onion and the minced lamb (if using). Add the spices and tomato pure, and cook for a few minutes longer. After 3 minutes add the rice, (and, if using fresh tomatoes the tomato pulp and sugar), the sultanas and the parsley, and season well. Cook for approximately 10 minutes.

3. Fill the tomatoes with the mixture. Pour a little oil over each, and cook the tomatoes for 10 - 15 minutes in a Moderate oven (Gas Mark 5, 190C, 375F). (Serves 4 portions) * * * * *

SIMPLE TOMATO SAUCE

This is another dish worth making for those rainy days.

This recipe makes a fairly "chunky" sauce. If you prefer a smoother sauce you can liquidise or sieve the sauce after cooking. 4 cloves garlic, crushed 1 small onion, very finely chopped 1 tablespoon olive oil 1 lb ripe tomatoes, chopped 2 teaspoons Muscovado sugar 5 fl oz water salt and freshly ground black pepper

1. Saut the onion and garlic in the oil for a few minutes.

2. Add the tomatoes, sugar and water and season. Cover and cook gently for 30 minutes. Add a little more water at the end if it is too thick.

3. Fill clean jars up to the neck giving a gentle tap so that you get rid of any air locks.

4. Place a waxed disc on top of the sauce, cover with a cellophane disc or metal top, making sure it's airproof. Label and store.

* Frances Kitchin can be heard on Thursday afternoons with Adam Thomas on BBC Somerset Sound (1566 kHz / 192m).