Blight again. Can I save the fruit?

[Bren In Pots]

Did you leave it to stand for about six months to mellow? Maybe the recipe needs tweaking?

Danny it didn't improve with age

[Penellype]

Try green tomato soup instead. Just follow a recipe for normal tomato soup, but use green ones instead.
It needs a bit longer cooking time (as the green ones are harder), but once it's done It actually tastes much the same as normal tomato soup, just a tad sharper. You may also want to add a couple teaspoons of sugar to sweeten it up slightly and bring the flavour profile closer to that of ripe tomatoes.

That's interesting - I may give it a try, thanks.

[Penellype]

Update this morning - 1 further tomato showing signs of turning brown. I seem to remember from past years that you get some tomatoes that turn brown straight away and then a lull and you think you have escaped. Then a couple of days later another lot start turning brown. We shall see.

[Penellype]

One more brown tomato this morning.

[smallblueplanet]

Danny it didn't improve with age

You can make really tasty 'Indian' chutney with green toms. Just use them as the base ingredient, I think this is one we've tried before, or a version of. Of course if you don't like 'curried chutney' (great with cheese sandwiches) it's no good.

Indian Tomato chutney

Ingredients:
1.5kg tomatoes, chopped
600g courgettes, chopped
300g onions, chopped
40g ginger, grated
4 cloves garlic, crushed
2 red chillis, or more!
220g sugar
350ml cider vinegar
1 tbsp salt
2 tbsp curry powder
4 tsp black mustard seeds
2 tsp coriander, ground
2 tsp cumin, ground
1 tsp turmeric powder
2 tsp tamarind paste (dissolved in hot water)

Method:
Chop all the ingredients. Fry onion, garlic and spices before adding the rest of the ingredients into a large pan and bring it slowly to the boil, so as not to burn the sugar. Put the lid on the pan, turn down the heat and let it simmer for half an hour.
After about half an hour give it a good stir, and then leave to simmer without the lid. Keep stirring every 10 - 15 minutes or so. After 1 - 2 hours, start checking as to when it is ready. Look for a thick, chunky, saucy (chutney) consistency. The way to test this is to make a line in the bottom of the pan of chutney mix with your spoon. The line should remain visible for a few seconds before the chutney mix covers it again, if this is what you see, your chutney is ready. If your chutney is still too watery then bring back to a high boil and keep stirring, once it has thickened, then try the spoon line test again. It can take as much as 3 hours to get to this stage.
Once the chutney is thick, pour into sterilised jars. Leave for one month before eating in a cool dark place. Once open, keep in the fridge and use within 6 months.