Chicago Home And Lifestyles – 3 Ways To Preserve Your Tomatoes For Winter
I’m sure if you’re like me you are harvesting more tomatoes than you can possibly eat. Sometimes I feel like I’m turning into a tomato! Here are a few easy ways to preserve these delicious tomatoes so you can enjoy them even when the snow arrives:
Freezing is the quickest and easiest method for tomatoes. Heat a medium sized pot full of water, up to just before the boiling point. Make a small X with a paring knife on the bottom of each tomato. I usually freeze them in quart size bags, so you’ll need 4-6 large or up to 8 medium tomatoes. Carefully drop all the tomatoes in the simmering water with a slotted spoon. Let them sit for 1-2 minutes. When you see the skin get a bit wrinkled, remove with the slotted spoon and place in an ice bath. In a few minutes remove one by one, peeling the skin. Core each with a sharp paring knife. Depending on size, quarter or halve each tomato and place in a quart size freezer bag, squeezing out as much air as possible. Freeze flat. Make sure to label and date your bags. Use as you would regular canned tomatoes.
Making fresh tomato sauce is easy and delicious. It’s great plain on any type of pasta or can be paired with meatballs, sausage, or my favorite, bacon. Finely dice a small onion and sauté in 3 tablespoons full of good quality extra virgin olive oil. It adds to the flavor, so bring out the good stuff! When the onions are soft add 4 cloves of micro planned garlic. This recipe uses the aforementioned quart of peeled, cored and quartered tomatoes. Add tomatoes along with 1 teaspoon dried oregano, ½ tsp salt and freshly ground pepper. Simmer for 5 minutes and it’s ready to serve or cool and freeze.
Drying tomatoes is another way to preserve them for the winter months. Plum tomatoes work best here. Wash and cut or quarter the tomatoes depending on size, then scoop out the seeds. Lay them out on a parchment lined baking sheet and salt generously. Bake for 4-5 hours at 200 degrees, leaving the door slightly open. After cooling, layer the dried tomatoes in mason jars alternating 4-5 tomatoes with a few garlic slivers, thyme sprigs and dried basil. Pack the jars by pushing down. Warm 1-2 cups extra virgin olive oil. Fill the jars with the oil and seal. These last for months and are great on toasted French bread or any recipe that calls for sun dried tomatoes.
Kathleen Weaver-Zech and Dean’s Team Chicago
