It’s summer time and the tomatoes are plentiful! High time to figure out ways for preserving tomatoes so you can enjoy that summer flavor all year long in winter soup and pasta recipes.
Canning, freezing, and dehydrating are three popular ways. These are my three favorite ways that have served my family well.
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Canning
Way No. 1
I personally don’t have any pressure canning experience yet but I have preserved through open kettle canning and water bathing.
Now, now, before the canners of the world come for me with pitchforks over water bathing low acid foods, know that it’s best to do what YOU are comfortable with.
PLEASE see my Disclosure statement here.
I am not currently comfortable with my pressure canner but I am very comfortable with the MeMaws and Mamaws of the world whose granddaughters have saved and shared their recipes written in grandma’s handwriting that have been used for generations.
Again for the people in the back and the ones with pitchforks out for my head, DO YOU when it comes to preserving your garden goodies.
Can I freeze fresh tomatoes?
Way No. 2
My Nana is 95 years young and has taught me to rinse those maters and toss them in a freezer bag, no blanching or cutting ends off necessary. Preserving tomatoes this way has been my favorite.
When I’m ready to make pasta sauce in the wintertime, I take out frozen tomatoes and put them in boiling water for a few seconds to let the skin split for easy peeling. I will then move them to cold water and peel the skins off before allowing the tomatoes to cook down in to a sauce with onions, garlic, and air dried basil and oregano from my summer garden too.
I will say that before freezing tomatoes, it does make life easier in the wintertime if you core those tomatoes now. The skins peel much easier after a quick boil so then you just throw them in the sauce pot and get to making your pasta sauce.
What do you do with tomato skins?
Waste not, want not. Do not throw out those tomato skins!
Give them a rinse to get off as much of the tomato meat as possible. These can be dried in the oven on a very low setting for at least an hour but do check on them frequently. They are ready when there is no moisture in the skins. It’s possible some of the skins may feel a little tacky simply from tomato meat left on the skins. The meat has been dehydrated of moisture leaving the sugars behind which will make it sticky.
I highly recommend using a dehydrator. Once the skins are fully dry, store skins in an air tight container. When you are ready to use them in the winter for soups, you grind them up in something like a Magic Bullet and sprinkle in your soup for added flavor. I love to add tomato powder to my sausage and kale soup and tortellini soup.
Here’s how to turn tomato skins into tomato powder for all your fall soup favorites!
Dehydrating tomato slices
Way No. 3
Come winter soup season, I am so happy I dehydrated as many tomato slices as I did.
Preserving tomatoes this way takes a little longer to dehydrate. Rinse and slice tomatoes thin. Evenly spread on dehydrator racks and dehydrate for about 12 hours or until leathery.
Disclaimer:
I currently use an Open Country dehydrator we bought for making deer jerky years ago. It only has an on/off switch so we have to check on whatever we are dehydrating often. You may find you need more or less dehydration time with your dehydrator.
UPDATE:
I was gifted a Cosori dehydrator for Christmas and I am IN LOVE! The temperature and timer settings are everything. No guessing when they are done and this dehydrator is so quietly and doesn’t produce a lot of heat.
How to dehydrate tomatoes:
Any tomato will do! Romas or plums are best for sauces and canning but they can be dehydrated just note they will dry faster than a cherry or Big Boy tomato.
If using an oven, 160 degrees if your oven temperature goes that low. Be sure to rotate your pans of tomatoes often.
For a dehydrator where you can adjust the temperature, be sure to check your dehydrator’s manual for best results!
In the winter, these dehydrated tomato slices dropped into a pot of soup will use the soup water or broth to rehydrate themselves. A nice pop of summer flavor added to a warm bowl of soup is always a crowd pleaser with my family.
Summertime Sadness
Don’t be sad thinking you can only enjoy fresh, ripe summer tomatoes then. You can enjoy them all year long with a little preparation and preservation!
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