Then any left over and un-ripened at the end of the season will do. Probably not cherry toms though! Too much skin to flesh ratio.
You can really use any tom. One year I had loads of toms on my allotment and it was a good year for ripening. I made red tom chutney with red toms and red onions and yellow chutney with yellow toms, white onions and yellow sultanas. You can have a bit of fun if you've got plenty of toms. And there's also the wondeful Green Zebra which is green with yellow stripes when ripe. This is a fantastic flavoured tom for cooking. Great in green chutney!

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Updated September 29th - Bean drying.