Once scarlet, sweet Piccolo tomatoes are in season, it can be easy to get a little bit carried away and leave the shops with more than you can eat. If you've found yourself running out of ideas for ways to use up these gorgeous summer tomatoes, we've got some great recipes for you. Pickled, fermented, confit and semi-dried – these simple preserving techniques will help you get through the glut in no time.

These fresh, canapé-style tostadas are made with homemade corn tortillas and garlickly pickled Piccolo tomatoes. Garnishing them with flowers makes these perfect as a pretty canapé, although we'll warn you – they're definitely pretty messy to eat! 

This colourful, summery crispy rice dish uses up two things in one dish: Piccolo tomatoes and cooked rice. An easy alternative to fried rice, for crispy rice the grains are left to cook on one side in the pan rather than constantly tossed to make them moreish and crisp. The Piccolo tomatoes are pickled with preserved lemons, which are also served with the rice, for some citrusy sharpness.

Tomatoes, aubergines and feta is a classic combination. Here we serve tart pickled Piccolo tomatoes with rich, fried aubergines, creamy feta and fluffy homemade pitas. It's a lovely light weekend supper, or side dish.

Confit tomatoes sounds intimidating, but it's actually a very hands off method of intensifying their flavour. Tomatoes are simply cooked in the oven in plenty of oil until soft and just barely holding their shape. This recipe uses even more tomatoes in the rich, buttery risotto served with the tomato confit.

Confit Piccolo tomatoes really take a BLT from good to great. Using confit tomatoes gives your sandwich an intensely tomatoey, sweet hit of flavour. We've also used a homemade mayonnaise and extra-crispy slow-cooked bacon to level this delicious sandwich up even more.

These fermented Piccolo cherry tomatoes are made with a 5% salt brine, and left for over a week until bubbly and effervescent. Fermenting is different from pickling – pickling preserves using vinegar, whereas fermenting uses salt and the food's natural bacteria to create an acidic environment. Here we've used coriander, thyme and black peppercorns, but you can use any herbs and spices you like.

These dainty tomato, olive tapenade and rosemary canapés are made with intensely savoury semi-dried tomatoes. Juicier than sun-dried tomatoes, but with a similarly super tomatoey flavour, these oven-dried tomatoes are well worth doubling as you'll find yourself eating them off the tray!