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How to Preserve and Save Summer Tomatoes

Don’t let summer’s bounty shrivel on the vine. Learn how to preserve the season in this quick tutorial on slow-roasting or freezing summer’s sweetest tomatoes. It’s a surefire way to keep their fresh flavor alive all winter long.

 

Slow-roasting

Preheat oven to 325°. Cover a baking sheet with foil and set a wire rack inside.

Core and halve tomatoes, slicing open any seed pockets that are not exposed.

Toss tomatoes with olive oil, salt, and black pepper, then place, cut side down, on prepared rack.

Roast tomatoes until semi-dry, dark, and shriveled, 3–4 hours. Cool and remove skins from tomatoes.

Store tomatoes in the fridge for up to 1 week, or freeze them in freezer bags or airtight containers.

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To help the tomatoes dry, slice open any of the seed pockets that weren’t exposed when halving them.

 

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Placing the tomatoes on the rack cut side down will allow excessliquid to drain from them.

 

Freezing

Store whole, chopped, or puréed tomatoes in freezer bags or airtight containers in the freezer for up to 1 year. Frozen tomatoes can be used in any number of ways, such as in salsas, sauces, stews, or even bloody Mary’s. Once frozen, tomatoes are no longer suited for fresh uses

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So the skins are easy to remove once blanched, cut a shallow “×” in the bottom of each tomato

 

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Immediately transfer tomatoes to an ice water bath after blanching so they stop cooking.

 

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Once the tomatoes have cooled, easily remove the skins, then cut out the stem end and freeze.