Towards the end of August, early September, when the tomatoes are nice and ripe, choose the pear-shaped variety, skin them and remove the pips, then press them down well into glass jars with airtight covers.
Place a thick cloth at the bottom of a fairly large saucepan, put the glass jars inside and then fill the pan with water. Allow the water to boil for 20 minutes then take the pan off the heat and leave the water to cool. After the glass jars have cooled down completely, remove them from the water, dry each one well and then store them away in a dry place. In winter time this conserve of fresh tomatoes is very useful.
