I usually leave my tomatoes in right up until the end of October some years and they are fine here in East Anglia. This year we had work being done on the house, and so the tomato harvest was completed last week. I had gluts of red, yellow, orange from different varieties, and lots of green ones too. But they were all put to good use. Some are left to ripen in bowls by a sunny windowsill. Others are made into tomato sauces, mixed with herbs from the garden and put in the freezer. The smaller varieties, cherry, are packed into glass jars, topped with herbs, a sprinkle of sea salt and a homegrown chilli. The jar is then filled with olive oil and sealed. These are perfect to use in soups, stews, and pasta dishes. The excess oil can also be used in cooking. I still have a few tomato plants in pots that have been moved elsewhere in the garden and they will be used later in the autumn. This year being especially hot has been a bumper harvest, and I have even grown aubergine too!