I don’t suppose I am the only one who had a lot of unripened tomatoes before the frost hit last week. I picked all I could, and tried to think of the quickest and easiest way of using them, but at the same time making something worth the effort.

Just as I was pondering all this, I came across this recipe by Chef Stef at The Kiwi Fruit for a green tomato drink  which I made one batch of. It was, as she promised, delicious – hot or cold, or even spiked. Something like a salad in a glass.

Wondering what to do with the rest, it occurred to me I had never made ketchup from green tomatoes before, and as ketchup is such a useful staple, it seemed like the best idea for using up the rest of my unripe harvest. In order to make a recipe I could safely…