Hobby gardeners can often look forward to a large tomato harvest. Unfortunately, the bush fruits only last about two weeks under optimal conditions. However, there are great preservation methods that not only extend the shelf life, but actually intensify the aroma.
How to preserve tomatoes?
Tomatoes can be preserved by drying, freezing, boiling or pickling. When used correctly, the flavor and nutrients are retained and the tomatoes can later be used as a base for sauces, soups or other dishes.
Variant 1: Dry tomatoes
You should only dry perfect, fully ripe fruits. Varieties like “San Marzo”, which have a thin skin and firm flesh, are ideal. In principle, you can preserve any tomato by drying it.
- Wash the tomatoes thoroughly, pat them dry and cut the fruit open on one side.
- Unfold the halves connected on the other side and remove the stem base.
Dry in the oven
- Place the tomatoes with the skin side down on the rack.
- Switch the oven to 70 degrees and place it on the middle rack.
- Leave the door ajar so that the moisture can escape.
- The drying time is approximately seven hours.
Drying in the dehydrator
If you have such a device, follow the manufacturer's instructions when drying the tomatoes. Depending on the height of the drying rack and the performance of the dehydrator, you will have to skin and/or chop the tomatoes in advance. At 60 degrees, the drying process takes about ten hours.
Air drying tomatoes
- To do this, wash the fruit and cut it in half.
- Place the tomatoes cut side down on racks and place the fruits, covered with gauze, in a sunny and airy place on the terrace or balcony.
- Turn the dried food at least once a day. The drying time is three to five days, depending on the weather conditions.
Variant 2: Freeze tomatoes
Frozen tomatoes can be used to make soups and sauces after thawing.
- Wash the tomatoes, cut out the stem.
- Make a cross-shaped cut on the underside, immerse in boiling water for a few seconds, rinse in ice cold water, peel off the skin.
- Halve, remove the seeds, cut into pieces.
- Pack in airtight containers or freezer bags and freeze.
Variant 3: Cook tomatoes
Preserved tomatoes are a great base for aromatic sauces, soups and chutneys:
- Wash the perfectly ripe fruit and peel off the skin.
- Halve the tomatoes, cut out the stem and seeds.
- Crush the fruits and fill them tightly into previously sterilized containers.
- Pour s alt water over it, close immediately and put in the canner for 30 minutes at 90 degrees.
Alternatively, you can cook tomato sauce according to your favorite recipe, pour it into sterilized jars while it is still hot and cook down as described above.
Variant 4: Pickle tomatoes
Small tomato varieties in particular, such as cherry or cocktail tomatoes, can be preserved by pickling them. Both vinegar and oil can be used. Added spices give the tomatoes a wonderful aroma.
Pickled tomatoes taste very intense if you process previously dried fruits in this way.
Tip
A great way to preserve tomatoes is to make ketchup. Even green fruits that you don't want to let ripen are suitable for this.