What’s the best way to preserve summer garden tomatoes simply?

Embrace the Bumper Crop: Simple Tomato Preservation

The peak of summer brings with it an abundance of luscious, sun-ripened tomatoes from the garden. While nothing beats a fresh-off-the-vine slice, the sheer volume often leaves gardeners wondering how to make the most of their harvest before it’s too late. The good news is, preserving these crimson gems doesn’t have to be a complicated, all-day affair. There are several wonderfully simple methods to capture that vibrant summer flavor for months to come.

Freezing: The Ultimate Simplicity

Freezing is arguably the easiest and most straightforward way to preserve tomatoes, requiring minimal equipment and effort. It’s incredibly versatile, allowing you to freeze whole, chopped, or puréed tomatoes for use in sauces, soups, and stews later.

Whole Tomatoes (Blanched & Skinned)

For whole tomatoes, a quick blanch is recommended to easily remove the skins. Simply drop them into boiling water for 30-60 seconds until the skins split, then transfer to an ice bath. Peel, remove the core, and place them on a baking sheet lined with parchment paper to freeze individually. Once solid, transfer to freezer-safe bags or containers. This prevents them from sticking together, allowing you to grab just what you need.

Chopped or Crushed Tomatoes

If you prefer ready-to-use pieces, simply wash, core, and chop your tomatoes into desired sizes. You can then pack them directly into freezer bags, removing as much air as possible, or freeze them in muffin tins or ice cube trays for smaller portions, transferring to bags once solid. This method works wonderfully for quick additions to chili or pasta sauces.

Roasted Tomatoes: Concentrated Flavor

Roasting tomatoes before freezing deepens their flavor significantly, transforming them into a sweet, rich base for many dishes. This method is a favorite for creating intensely flavored sauces and soups.

Halve or quarter your tomatoes, toss with a little olive oil, salt, pepper, and perhaps some garlic and herbs. Spread them in a single layer on a baking sheet and roast at 375°F (190°C) for 45-60 minutes, or until softened and slightly caramelized. Let them cool completely, then pack into freezer bags or containers. You can even purée them after roasting for a smooth, rich sauce.

Simple Water Bath Canning: Crushed Tomatoes or Sauce

While canning can sound intimidating, preparing crushed tomatoes or a basic tomato sauce using the water bath method is quite approachable. This method results in shelf-stable jars that don’t require freezer space.

Wash, core, and chop tomatoes. Cook them down gently until they release their juices and soften, then crush them or run them through a food mill for a smoother texture. Add a touch of lemon juice or citric acid to each jar for safety, then ladle the hot tomatoes into sterilized jars, leaving appropriate headspace. Process in a boiling water bath according to tested recipes for your altitude. This method is perfect for large batches and a truly hands-off storage solution.

Oven-Dried Tomatoes: Intense Sweetness

For a concentrated burst of tomato flavor, oven-drying (or sun-drying, if you have the climate) is an excellent choice. While it takes longer, the hands-on time is minimal, and the results are incredibly rewarding.

Slice tomatoes about 1/4 inch thick. Arrange them on baking sheets lined with parchment paper. Bake at a very low temperature (around 175-200°F / 80-95°C) for several hours (4-10+ hours), propping the oven door slightly ajar to allow moisture to escape. They are done when they are leathery and pliable, not brittle. Once cooled, store them in airtight containers in the refrigerator, or submerged in olive oil in the fridge for an even longer shelf life.

Quick Tip: Tomato Paste or Sauce Cubes

Don’t want to commit to large batches? For smaller harvests or specific uses, cook down some tomatoes into a thick sauce or even a paste. Once cooled, spoon this concentrated mixture into ice cube trays. Freeze until solid, then pop out the cubes and store them in a freezer-safe bag. These flavor bombs are perfect for adding depth to dishes throughout the year, one cube at a time.

Tips for Success

• Choose Ripe Tomatoes: Always start with the freshest, ripest tomatoes for the best flavor.
• Cleanliness is Key: Ensure all your equipment, jars, and hands are clean, especially for canning.
• Label Everything: Clearly label your preserved tomatoes with the date and contents.
• Consider Your Usage: Think about how you typically use tomatoes and choose the preservation method that best suits your cooking style.

Enjoy Your Harvest Year-Round

With these simple preservation methods, you can easily extend the joy of your summer garden well beyond the growing season. Whether you opt for the freezer’s convenience, the pantry’s stability, or the intense flavor of dried tomatoes, you’ll be able to savor that fresh, sun-kissed taste in all your favorite dishes, no matter the time of year.