Tomato plants can be very prolific, creating an overabundance of fruit in late summer. If it is not possible to use or sell your tomatoes before they become overripe, it is advisable to save them for later use. Luckily, you can freeze whole tomatoes, dehydrate them split in half, and make canned tomato sauce or frozen roasted tomatoes.
Steps
Method 1 of 4: Freezing Tomatoes
Step 1. Wash the tomatoes thoroughly after harvesting them in the garden
Dry them by rubbing them or leaving them in the air.
Step 2. Arrange a layer of dried tomatoes on a tray
Make room in the freezer for the tray.
Step 3. Place the tray in the freezer to quickly freeze the tomatoes
Keep them uncovered for 15-30 minutes. The larger the tomatoes, the more they will need to stay in the freezer early on.
Step 4. Remove the tray
Make sure the tomatoes are stiff. Place the tomatoes in large freezer bags and remove all air.
Put the label and the date on frozen tomatoes. They must be used within two to three months
Step 5. Keep them in the freezer until you are ready to use them
Remove them and put them to defrost on the kitchen counter. After defrosting them, you can easily peel them.
Method 2 of 4: Canned Tomatoes
Step 1. Harvest about 9.5 kg of tomatoes for about seven liters of canned tomatoes
Step 2. Prepare your sterilizer with boiling water on the stove
You need to bring it to a boil and sterilize the jars in water for at least 10 minutes. Keep the jars warm until you are ready to pour the tomato sauce.
Step 3. Wash the lids and gaskets with soap and water
Pour boiling water over them to sterilize them.
Step 4. Wash the tomatoes
Remove any tomatoes that are overripe or bruised for immediate use if necessary.
Step 5. Heat another large pot or pan filled with water
Set up a large ice bath next to the hob.
Step 6. Blanch the tomatoes for 30-60 seconds
When the peel comes off, they are ready. Put them in the ice bath.
Step 7. Peel off the skins
Take a knife and torso off the tomatoes by cutting the top center with a circular cut. Cut them in half or keep them whole for canning.
Step 8. Boil the water for canning
Step 9. Add two tablespoons (30ml) of lemon juice and one teaspoon (6g) of salt to each approximately one liter jar
You can replace with half a teaspoon of citric acid.
Step 10. Take the jars out of the boiling water bath
Dry them and put them on the kitchen counter. Fill the jars with tomatoes and boiling water, leaving about an inch and a half empty at the top.
Rub the prongs of the lids with a damp paper towel
Step 11. Screw the lids onto the approximately one liter jars
Put them in a water bath to seal for 45 minutes. Remove them and place them on the workbench to cool before storing.
- If you live at an altitude of 300 to 700 meters, it takes 50 minutes.
- If you live at an altitude of 1,000 to 2,000 meters, it takes 55 minutes.
Method 3 of 4: Dehydrate the Tomatoes
Step 1. Purchase a dehydrator
Most ovens can't keep the temperature low enough to dehydrate food, but check to see if yours can maintain a temperature of 57 degrees Celsius. In this case, place the tomatoes in a baking dish and dehydrate them following the procedure below.
Step 2. Slice the tomatoes in half from top to bottom
Leave the seeds inside if you want to rehydrate them as whole tomatoes or snack on dehydrated tomatoes. Take them out with a teaspoon if you prefer seedless tomatoes.
Step 3. Arrange them on the dehydrator tray with the cut side facing up
Make sure there are about 1.3 centimeters between each half tomato for air to circulate.
Step 4. Heat them to 57 degrees Celsius
Let them dehydrate for 18-24 hours.
Step 5. Cool them and place them in airtight containers, such as canning jars
Fill to the top. You can also grind them in a coffee grinder to make tomato powder.
Step 6. Rehydrate them using broth, water or wine before using them in your next gravy
Method 4 of 4: Roasting the Tomatoes
Step 1. Wash the tomatoes thoroughly
Dry them with a paper towel.
Step 2. Preheat the oven to 204 degrees Celsius
Line several baking trays with aluminum foil. Grease the aluminum foil with olive oil.
Step 3. Cut the tomatoes in half from top to bottom
Press into a bowl to extract the tomato seeds or use a teaspoon.
Step 4. Place the tomatoes on the foil lined tray with the cut side facing up
Step 5. Season the tomatoes with olive oil
Sea salt, black pepper, basil, oregano or other Italian spices.
Step 6. Cook for about 50 minutes
They must be fully cooked, but not burned. In the meantime, if you want to use the seeds and juice, you can cook them on the stove for five minutes.
Step 7. Remove the tomatoes
Put them in a large bowl. Pour the tomato juice and seeds over it if you want.
Step 8. Stir with a wooden spoon
Place them in freezer bags in individual portions or box them. Be sure to label them and mark the date.
