Two years ago, in the final weeks before my wedding, I bought and preserved 50 pounds of tomatoes. Last summer, I upped the ante and brought home 100 pounds. This year, though I was sorely tempted to push ever upwards, I kept myself to another 100 pounds.
I realize that tomato season is coming to a close, but I thought it would be nice to round up my favorite ways to preserve big tomatoes (here are the ways that I do small tomatoes)
Slow roasted and frozen. These tomatoes are amazing and do wonders to lift my spirits during those cold, dark months, when it doesn’t seem at all possible that fresh tomatoes will ever return.
I did 20 pounds like this a few weeks back. Instead of packing them in jars for freezing (like those pictured above), I froze them on the same cookie sheets on which they were roasted and then packed them into freezer bags. Makes it easier to grab one or two and drop them into dinner.
Whole peeled tomatoes are the backbone of my autumn and winter cooking. I use them in soups, stews, sauces, casseroles and even whir them into batches of smooth salsa. They come together fairly easily and are so incredibly useful to have in the pantry. If you do nothing else, put up a few jars of whole peeled tomatoes.
While you’re peeling those tomatoes for canning, set a few aside and make these pickled red tomatoes. I layer them into toasted cheese sandwiches and serve them with strong cheeses. They are unexpectedly delicious and just fun to have in your pantry for those moments when lunch or dinner needs a little extra zing.
I don’t make tomato sauce every year but when I can squeeze it into the schedule, I’m never sad to have made it. Earlier this month, I stirred up five pints with the last of my 100 pound. And I cheated a bit by using this packet of Mrs. Wages Pasta Sauce mix. Do I feel bad about that? Not at all! If you don’t have a spice pack laying around, I’ve also made the tomato sauce from Animal, Vegetable, Miracle and I most happily recommend it.
Tomato butter. I’ve become awfully fond of this butter that I made last summer for the Can Jam. I like to combine it with whatever leftover runny jam I have in the fridge and braise fatty hunks of meat in it. I just can’t get over how good it is.
There you have it. Five of my favorite ways to preserve large tomatoes. What’s your favorite method?