recipe to preserve tomatoes and keep them fresh and juicy all winter long

 

Ingredients:

• Fresh, ripe tomatoes (Roma or plum varieties work best for preservation, but you can use any kind)
• Coarse sea salt
• Olive oil
• Herbs of your choice (optional: basil, thyme, rosemary)
• Garlic cloves (optional)

Method 1: Freezing Tomatoes

1. Blanch and Peel Tomatoes:
   • Bring a large pot of water to a boil.
   • Cut a small “X” on the bottom of each tomato.
   • Blanch tomatoes in the boiling water for 30–60 seconds, then transfer them to an ice bath to cool.
   • Once cooled, peel the skins off the tomatoes easily from the “X” cuts.
2. Core and Cut:
   • Remove the cores from the tomatoes, and if desired, cut them into halves or quarters. You can also leave them whole if you prefer.
3. Lay Flat to Freeze:
   • Lay the peeled tomatoes in a single layer on a baking sheet lined with parchment paper.
   • Freeze until solid (about 2–3 hours).
4. Store in Freezer Bags:
   • Transfer the frozen tomatoes into airtight freezer bags or containers.
   • Label with the date, and store them in the freezer for up to 12 months.

Method 2: Roasting and Storing in Olive Oil

1. Preheat the Oven:
   • Preheat your oven to 250°F (120°C).
2. Prepare Tomatoes:
   • Slice tomatoes in half lengthwise and remove the seeds if desired.
   • Lay them cut-side up on a baking sheet lined with parchment paper.
3. Season:
   • Drizzle the tomatoes with olive oil and sprinkle with coarse sea salt.
   • Add herbs like rosemary, thyme, or basil for extra flavor.
   • Place a few garlic cloves around the tomatoes for added richness (optional).
4. Slow Roast:
   • Roast the tomatoes for 2–3 hours until they are shriveled but still juicy.
   • Check regularly to ensure they don’t burn.
5. Cool and Store:
   • Let the tomatoes cool completely.
   • Pack them into sterilized jars, layering them with olive oil.
   • Add more fresh herbs and garlic if desired.
6. Seal and Store:
   • Ensure the tomatoes are fully submerged in olive oil.
   • Seal the jars and store them in the fridge. They will last for up to 6 months this way.
   • For longer storage, freeze the jars (leave some room for expansion).

Method 3: Canning Tomatoes (Water Bath Method)

1. Prepare Tomatoes:
   • Peel the tomatoes by blanching as mentioned in method 1.
   • Core the tomatoes and cut them into halves or quarters.
2. Prepare Jars:
   • Sterilize your canning jars by boiling them for 10 minutes.
3. Pack the Jars:
   • Pack the tomatoes into the jars, leaving about ½ inch of headspace.
   • Add 1 teaspoon of coarse sea salt per quart for flavor (optional).
   • Press the tomatoes down to release their juices, eliminating air bubbles.
4. Process the Jars:
   • Seal the jars with sterilized lids.
   • Process the jars in a water bath canner for 45 minutes for quarts, or 35 minutes for pints.
5. Cool and Store:
   • Once processed, let the jars cool.
   • Store in a cool, dark place for up to a year.

These methods will keep your tomatoes fresh and flavorful, allowing you to enjoy that summer-fresh taste all winter long!