Tomato Tips

 I picked 48 medium tomatoes from my garden yesterday and 3 pints of cherry tomatoes, no exaggeration.  It can be easy to get overwhelmed this time of year when the gardens are really pumping out the goods.  Since I have not jumped into the canning world (yet) the freezer is my best friend and I have a few tips below for any of you wanting to preserve summer ripeness all winter long.  It doesn't get much better on a cold and snowy day to pull some tomatoes out of the freezer, close your eyes and dream of summer.  Move over San Marzano's, my freezer tomatoes will rock your socks off! 

TIP #1

Freezer tomatoes 

(to be used just like canned tomatoes)

This is one of my favorite ways to preserve tomatoes, because they are so versatile.  Set a large pot of water on the stove and heat to a slight boil.   Next, cut an X on the bottom of each tomato.  With a large slotted spoon gently place tomatoes in water,  they must be fully submerged.  Work in batches if you have lots of tomatoes (like me!).  Remove from water after 60 seconds. 

Allow tomatoes to cool.  Gently peel off the skins of each tomato and place on a parchment or foil lined baking sheet.   Place in freezer until tomatoes are completely frozen (think, mini bowling balls).

Once tomatoes are frozen remove from pan and double (or even triple) wrap them.  I wrap in saran wrap then place in a freezer bag, then another freezer bag (this helps prevent freezer burn).  Label and store in freezer for up to 6 months!  Use in soups, marinara, braising, crock pot recipes…the list goes on and on and on!

TIP #2

Oven roasted cherry tomatoes

 Set oven to 250 degrees. Thoroughly wash and and dry your cherry tomatoes (I have about 3 pints here).  Halve them and toss with olive oil (about 2T.) salt and pepper 3 whole peeled cloves of garlic, and 1t. of dried thyme.  You could add any type of herbs here but I would suggest using dried herbs because of the duration of time in the oven. 

Place tomatoes and garlic on a foil or parchment lined baking sheet.  Make sure they are in a single layer.  Use 2 sheets if needed.  Place in the oven for 3-4 hours.  You are looking for very little juice to be left in the tomatoes.  They should be chewy and delightfully sweet.

These taste just like candy and are great in salads, on sandwiches, soup garnish,  and whatever else you would add sun dried tomatoes to.  Store in the fridge for up to 2 weeks or place in an airtight container for 3+ months in the freezer.