Tomatoes are the ultimate kitchen MVPs, but they don’t stick around forever. Ever ended up with a bunch of ripe tomatoes staring at you, begging for a plan? That’s where these 10 best ways to preserve tomatoes come in handy. Whether you want to save them for a rainy day or just avoid wasting food, these methods will have your tomatoes living their best life beyond the fridge shelf.
Variation I’ve Tried
Over the years, I’ve experimented with everything from sun-drying to freezing and even fermenting tomatoes. Some methods bring out a sweet, concentrated flavor, while others keep that fresh, juicy vibe intact. My personal favorite? Roasting tomatoes and freezing them in olive oil game changer for quick pasta sauces. Have you ever tried making tomato jam? It’s like dessert and tomato in one jar!
Ingredients You’ll Need
Here’s a quick rundown of what you’ll want to have on hand, depending on your chosen preservation method:
- Fresh, ripe tomatoes (Roma, cherry, heirloom your call)
- Olive oil or any neutral oil (for freezing or roasting)
- Salt and sugar (for canning or pickling)
- Vinegar (if pickling)
- Lemon juice or citric acid (to keep acidity safe for canning)
- Herbs and spices (optional, for flavoring)
- Clean jars or freezer bags
- Baking sheets or dehydrator trays
1. Freezing Tomatoes Whole or Chopped
Pop tomatoes in a freezer bag, squish out the air, and freeze. No peeling needed! When ready to use, thaw and toss into soups or sauces. It’s quick and keeps the flavor pretty solid.
2. Making Tomato Sauce and Freezing
Cook down tomatoes with garlic, onions, and herbs, then cool and freeze in portions. This saves time on busy days and tastes way better than store-bought sauce.
3. Canning Tomatoes
This one takes a bit more effort but is worth it. Blanch tomatoes, peel, and pack into sterilized jars with lemon juice for acidity. Process in a hot water bath to seal. Your future self will thank you when winter hits.
4. Sun-Drying or Oven-Drying
Slice tomatoes thin, sprinkle with salt, and dry them in the sun or a low oven (around 140°F/60°C) for several hours. The flavor concentrates beautifully, and they store well in airtight containers.
5. Roasting and Freezing in Olive Oil
Roast halved tomatoes with salt and herbs at 400°F (200°C) until soft and caramelized. Cool, then freeze in olive oil in ice cube trays. Toss cubes straight into dishes for a burst of flavor.
6. Pickling Tomatoes
Use green or cherry tomatoes, pack them in vinegar brine with spices, and store in the fridge. Pickled tomatoes make a tangy snack or salad addition.
7. Making Tomato Jam
Cook tomatoes with sugar, lemon juice, and spices until thickened. Jar it up, and you’ve got a sweet-savory spread perfect for cheese boards.
8. Fermenting Tomatoes
This one’s a bit quirky but fun. Submerge tomatoes in a saltwater brine and let them ferment at room temperature for a few days. The result? A tangy, probiotic-rich treat.
9. Blanching and Freezing Tomato Puree
Blanch tomatoes, peel, and blend into a puree. Freeze in portions for soups, stews, or sauces. It’s super convenient and locks in that fresh tomato taste.
10. Making Tomato Paste and Freezing
Cook down tomatoes until thick and rich, then freeze in small containers or ice cube trays. A little scoop adds depth to any dish.
Expert Tips for Preserving Tomatoes
- Always use ripe, blemish-free tomatoes for the best results.
- Sterilize jars properly to avoid spoilage.
- Label your jars or bags with dates tomato preservation can sneak up on you.
- Don’t overcrowd drying trays; air circulation is key.
- When freezing, remove as much air as possible to prevent freezer burn.
- Experiment with herbs and spices to customize flavors.
Storing Leftovers
Keep frozen tomatoes in airtight freezer bags or containers for up to 6 months. Canned tomatoes last about a year if stored in a cool, dark place. Pickled and fermented tomatoes should be refrigerated and consumed within a few weeks. Always check for off smells or mold before eating.
Common Mistakes to Avoid
- Skipping the acid addition when canning this can be a food safety risk.
- Using overripe or damaged tomatoes, which spoil faster.
- Drying tomatoes too thickly, leading to uneven drying.
- Forgetting to cool cooked sauces before freezing, which can cause sogginess.
- Not sealing jars properly, causing spoilage.
Nutrition Facts
- Calories: 35 kcal
- Carbohydrates: 7 g
- Protein: 1 g
- Fat: 0.2 g
- Fiber: 1.5 g
- Sugar: 4.5 g
Preserved tomatoes pack a punch of flavor with minimal calories, making them a fantastic addition to your meals all year round!
10 Best Ways To Preserve Tomatoes
Ingredients
Instructions
- 1. Freezing: Wash and core tomatoes, freeze whole or chopped in airtight containers.
- 2. Canning: Use the water bath method with lemon juice to preserve acidity.
- 3. Drying: Slice tomatoes thinly, dry in a dehydrator or oven until leathery.
- 4. Making Tomato Sauce: Cook down tomatoes, then freeze or can the sauce.
- 5. Roasting and Freezing: Roast tomatoes for enhanced flavor, then freeze.
- 6. Pickling: Preserve sliced tomatoes in vinegar and spices.
- 7. Making Salsa: Prepare fresh salsa and freeze in small batches.
- 8. Tomato Paste: Cook down tomatoes until thick, then freeze or can.
- 9. Juicing: Extract tomato juice and freeze or can for later use.
- 10. Jam or Chutney: Cook tomatoes with sugar and spices, then preserve by canning.