Tomatoes, there is so so much you can do with them. Last season I planted 5 bushes, all romas, and harvested about 25-30kilos. We ate fresh tomatoes,tomatoes with pesto ( basil from the garden of course), tomatoes with bocconcini, roasted tomatoes, yummy oven dried tomatoes, made jar upon jar of tomato sauce, and finally made 12 jars of tomato relish. Yum! I feel lucky just writing them all down. What a great value plant.
At the end of the season as Melbourne slipped into cooler weather my tomatoes did stop ripening. So around the end of March I picked the remaining fruit, even the green ones and brought them inside. Some of the tomatoes have turned red and yellow (I planted one yellow pear), and others have failed to ripen.
My mum's Tomato relish recipe:
1kg brown onions
4 tablespoons cornflour
2 tablespoons curry powder
3 tablespoons mustard
Salt and pepper
Slice tomatoes (can be skinned before use, but not necessary) and onions, cover with water overnight.
Drain well. Just cover then with the vinegar. Add sugar and cook on medium heat on stove for about one hour. Thicken with flour, add remaining ingredients. Cook for about 30 minutes until there is a good consistency.