Quoting islandgal64:

Spiced Butternut Squash Soup
Ingredients
•2 tbsp olive oil
•sprig of rosemary
•2 bay leaves
•3 garlic cloves crushed
•1/2 medium chilli (or more if you like it hot)
•1 medium butternut squash, peeled and cubed
•2 carrots, chopped
•1 large potato, peeled and cubed
•2 celery sticks
•1 medium onion, chopped
•pinch cumin seeds
•1/2 tsp chilli powder
•pinch smoked paprika
•2 pints veg/chicken stock

1.Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
2.Add all the remaining ingredients apart from the stock.
3.Saute the vegetables for 2 minutes until they are fully coated in the spices.
4.Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
5.Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistency.
6.Reheat when ready to serve and eat with a big hunk of crusty bread if allowed, delicious!

I've made this one - it freezes pretty well too (You could make it with less stock to freeze, then thin down with stock when you reheat - less space needed in the freezer

For the toms I'd suggest sauces that you could freeze and use as bases for pasta sauces, soups, sauces for fish, meat etc when the fresh toms aren't around. Maybe try drying them (sun or low oven? must be some ideas on the 'net), though I guess you'd want to avoid preserving them in oil.

For both .... maybe some vegetable stews using a combination; depends how confident you are with just winging it!

Oh and another thought - maybe some of your neighbours have a glut of other crops and you could swap some?

Spiced Butternut Squash Soup
Ingredients
•2 tbsp olive oil
•sprig of rosemary
•2 bay leaves
•3 garlic cloves crushed
•1/2 medium chilli (or more if you like it hot)
•1 medium butternut squash, peeled and cubed
•2 carrots, chopped
•1 large potato, peeled and cubed
•2 celery sticks
•1 medium onion, chopped
•pinch cumin seeds
•1/2 tsp chilli powder
•pinch smoked paprika
•2 pints veg/chicken stock

1.Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
2.Add all the remaining ingredients apart from the stock.
3.Saute the vegetables for 2 minutes until they are fully coated in the spices.
4.Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
5.Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistency.
6.Reheat when ready to serve and eat with a big hunk of crusty bread if allowed, delicious!

I've made this one - it freezes pretty well too (You could make it with less stock to freeze, then thin down with stock when you reheat - less space needed in the freezer

For the toms I'd suggest sauces that you could freeze and use as bases for pasta sauces, soups, sauces for fish, meat etc when the fresh toms aren't around. Maybe try drying them (sun or low oven? must be some ideas on the 'net), though I guess you'd want to avoid preserving them in oil.

For both .... maybe some vegetable stews using a combination; depends how confident you are with just winging it!

Oh and another thought - maybe some of your neighbours have a glut of other crops and you could swap some?