Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

An ingredient I use every week is tomatoes and I love experimenting with different varieties. 

Growing up in Nigeria, a base for a lot of our dishes is a blend of tomatoes, chillies and pointed or red bell peppers with garlic and ginger. Tomatoes also feature in breakfast dishes like stewed eggs, and in other meals in the form of sauces and stews.

As summer ends, there is still time to make the most of the diversity of this fruit. From the sweetness of Sun Gold to the deep richness of Black Opal, each variety offers a unique flavour profile and texture that can elevate your dishes in simple, yet delicious ways.

The thought of not having tomatoes sends me into a panic so I am always thinking of ways to preserve them for the colder months. Here are some of my favourite varieties, what dishes they work best with, and how to preserve them.

Gardener's Delight

Known as: The classic all-rounder.

Profile: Gardener's Delight is a classic cherry tomato with a balanced sweetness and slight acidity, making it a true all-rounder in the kitchen.

Best for: Toss them into a fresh salad with mozzarella, basil, and a drizzle of extra virgin olive oil, or roast them for a deeper flavour that’s perfect for pasta dishes.

To preserve: This variety is also great for quick pickling. Combine vinegar, sugar, and salt to create a tangy brine that will keep their bright flavour alive through winter. Store them in jars and enjoy as a zesty topping for sandwiches and cheese boards. Finish with a drizzle of honey.

Black Opal

Known as: Deep, rich, and complex.

Profile: Black Opal tomatoes have a rich, almost smoky flavour with a hint of sweetness, making them perfect for slow-cooked dishes. 

Best for: Try them in a hearty oxtail, tomato and lentil stew, where their depth will infuse the dish with complexity.

To preserve: Consider oven-drying Black Opals. Halve the tomatoes, drizzle with olive oil, and bake at a low temperature until they’re wrinkled and concentrated in flavour. I always add a sprinkle of smoked sea salt to mine; if you do, remember to adjust your seasoning when using them.

Store them in jars with olive oil, herbs, and garlic, and use them in winter as an intense addition to pastas, pizzas, or antipasti platters.

Golden Crown

Known as: A sweet burst of sunshine.

Profile: Golden Crown tomatoes are sweet, juicy, and low in acidity, making them ideal for eating fresh. 

Best for: They work wonderfully in a simple bruschetta - toast some sourdough, rub it with garlic, and top with diced Golden Crowns, fresh basil, and a splash of balsamic vinegar.

To preserve: To keep their sunny flavour, make a golden tomato chutney or sauce. To make the sauce, simmer the tomatoes with onions, garlic, and a touch of white wine, then blend until smooth. 

Freeze the sauce in portions to use as a base for soups, stews, or a bright twist on classic pasta sauces during the winter.

Sweet Million

Known as: Being perfect for sauces.

Profile: True to their name, Sweet Million tomatoes are small, super sweet, and grow prolifically, making them perfect for large batches of tomato sauce.

Best for: A quick and flavourful addition to pasta, pizza, or even as a base for shakshuka, Nigerian stewed eggs or red sauces.

To preserve: Roast them with garlic, thyme, and olive oil until caramelised, then blend and freeze in portions and defrost through the winter.

Rosella

Known as: Being fruity with a tang.

Profile: Rosella tomatoes offer a unique, fruity flavour with a slight tang, making them perfect for salsas and chutneys.

Best for: For a fresh, vibrant dish, chop Rosellas with red onion, coriander, lime juice, and chilli for a quick tomato salsa. 

To preserve: Make a Rosella chutney by simmering the tomatoes with vinegar, sugar, and spices like cumin and mustard seeds. This chutney will compliment winter cheese boards or roasted meats.

Sun Gold

Known as: Intensely sweet.

Profile: Sun Gold tomatoes are among the sweetest of all tomato varieties, with a honeyed flavour that’s delicious fresh or roasted.

Best for: add them to a light summer pasta, tossing them with olive oil, garlic, and fresh herbs like basil and parsley.

To preserve: To capture their sweetness for the colder months, make a tomato jam. Cook the tomatoes with sugar, lemon zest, and a pinch of chilli flakes until thick and syrupy. Store in sterilised jars and enjoy as a sweet-tart topping for toast with a drizzle of honey and some cream cheese.

Sun Green

Known as: Having a refreshing twist.

Profile: Sun Green tomatoes are a unique, vibrant green variety that remain green even when fully ripe. 

Best for: Their flavour is fresh and slightly tangy, making them ideal for brightening up salads or as a fresh topping for grilled fish.

To preserve: For something a little different, use them in a green tomato chutney with ginger, garlic, and a bit of sugar for a complex flavour. This chutney can be stored and used as a refreshing, zesty condiment through the winter months.

Tigerella 

Known as: Being striking and versatile.

Profile: Tigerella are known for their beautiful red and orange stripes, but the flavour is equally striking—zesty, sweet, and perfect for slicing. 

Best for: These tomatoes shine in a caprese salad, layered with fresh mozzarella, a drizzle of olive oil, and a sprinkle of sea salt. 

To preserve: Try fermenting them. Fermented tomatoes develop a tangy, effervescent quality that adds an exciting twist to salads, sandwiches, and even cocktails.

Yemi's verdict

To make the most of tomatoes over the winter, think about freezing, drying, or preserving them in sauces, jams, and chutneys. Freezing tomatoes whole or as a sauce allows you to capture and keep their fresh flavour; while drying or roasting intensifies their sweetness and complexity.

Preserving your tomatoes ensures that you can enjoy the taste of summer sunshine, even on the coldest days. Embrace the beauty and variety of UK-grown tomatoes and let them inspire simple yet vibrant dishes that bring the warmth of the season into your home.

Yemi's top tip: I got my tomatoes from local father and son growers Gary and James Sibson at Naturally Grown Farm. They have a Saturday stall by Yorkshire Farmers Meat Co on Beulah Street, Harrogate.