I use them for a whole host of things Tim. The cherries are like sweeties, left whole for salads, but also, they dry quickly and are devine when jared in oil. The 'normal' toms are used for salads, sandwiches, and the larger ones for stuffing. The plums are for cooking, but there is never enough, so 'normal' toms also go into the pot. I have made tomato ketchup with smoked praprika - devine, tomato relish, River Cottage chutney, and have pints and pints of tomato sauce cooked down and bagged up in the freezer just waiting for a chilli or a pasta dish! The beefsteaks are gorgeous, I have never really successfully grown them, but this year I have masses. They are great in sandwiches, stuffed, or sliced and cooked with a steak or in a burger or chops, or just sliced down the middle, sprinkled with a little salt and gobbled up!
