Race against the first frost to pick red and green tomatoes

One of our tomato beds looking lush earlier in the season, February 2025.

We watch the Bureau of Meteorology app for warnings of frost and when the forecast is for minimum temperatures below 5 C that's close enough to strip the tomato vines of remaining red and green tomatoes. It's a repetitive task that I strangely enjoy, hunting for viable firm tomatoes that don't have insect or weather damage. If they are damaged they are tossed aside to be cleaned up by the chooks.

Looking at the crop from a distance you wouldn't think there were many tomatoes left, but as we lift withering vines and leaves, bundles of perfect tomatoes appear. We methodically pick, row by row, and the tubs of green and red tomatoes begin to fill. On the eve of the first expected frost we have picked about 60 kg of tomatoes. It's a satisfying feeling knowing that we have saved them from turning to mush. The next morning we are almost disappointed that the frost didn't arrive as predicted. Well, at least the job is done.

What do you do with so many tomatoes? We already have about a year's supply of passata, so these tomatoes will be shared with neighbours, added daily to Greek salads, ragu or pasta sauce, and made into red and green tomato relish or chutney. After searching through our cook books I settle on making a Sally Wise recipe for green tomato chutney because it uses 3 kg of tomatoes (and makes 14 jars of chutney). 

For the first time I'm trying Green Tomatoes in Olive Oil from Milkwood. I like Kirsten Bradley and Nick Ritar's encouragement, 'We use it on sandwiches, with eggs... with everything!'

Green Tomatoes in Olive Oil from Milkwood

What you need: Green tomatoes, salt, apple cider vinegar, sliced fresh chilli, sliced garlic, dried oregano, olive oil.

What you do: Thinly slice tomatoes and make 5 cm layers in a clean bowl or bucket, sprinkling salt over each layer. Place a plate on top of the tomatoes and add a heavy weight on top. Leave the tomatoes to sweat for 24 hours.

The next day, transfer the tomatoes to a clean bowl or bucket, draining them to remove moisture, but reserving the brine to use in soups and stews.

Pour equal parts of apple cider vinegar and water over the tomatoes to just cover them. Again cover them with a plate and add a heavy weight. Leave the tomatoes for another 24 hours.

The next day, drain the tomatoes again. Mix through some sliced chilli, garlic and dried oregano, to taste. Loosely pack the tomato mixture into sterilised jars, leaving 5 cm free at the top of the jars.

Pour olive oil over the tomatoes in each jar, filling the jars to the top. Tightly screw on the lids and store in a cool place for two weeks before using. They will keep for up to six months.

Sterilise jars by first washing the jars and lids, then draining well. Put the jars in a 150 C oven for 30 minutes. Carefully remove the hot jars from the oven and use them while hot if possible. 

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