What about preserved tomatoes? 

Ask us about tomatoes and we won't stop talking; there are just so many variations on this theme! Dried, as sauce, peeled in tins, semi-dried, sun-dried with extra virgin olive oil, a 'confit' of green tomatoes from Nivo Finess, but also alternatives to classic ketchup from France, from excellent juice-maker Alain Milliat or the 'ketxupa' from the French Basque region, with a healthy carrot (instead of nasty sugar) and warming pepper. There are so many choices ...