Summer is the height of tomato season. It’s the best time to enjoy a big juicy slice of tomato on your sandwich, or a fresh Caprese salad with tangy balsamic vinaigrette. But what about eating tomatoes the rest of the year?
Summer is the time to stock up on these red beauties and preserve their perfect taste for later. Here are seven simple ways to save your tomatoes and use them all year round.
1. Dry tomatoes in the oven
You don’t need a dehydrator to make scrumptious dried tomatoes. Here’s how to dry tomatoes in the oven from The Kitchn. Remove the pulp and core from the tomatoes, then season. Place the seasoned tomatoes directly on the racks and bake at 200°F (93 C) for 4 to 6 hours, or until the edges are shriveled. Cool then store in jars covered with olive oil. These will keep in the refrigerator for 2 months.
2. Freeze tomatoes
Using quart-sized freezer bags, Mamal Diane stores peeled and quartered tomatoes in the freezer. Her summer harvest won’t go to waste, and the smaller bags are perfect for portioning and fit well in a standard freezer. Be sure to remove any air from the bags before freezing.
To quickly peel tomatoes, try this easy method shared by Kate on The Domestic Front. Cut an ‘x’ into the bottom of the tomato, but not too deep. You want to break the skin, but not through the fleshy meat. Submerge it in boiling water for about 20 seconds. Once cooled, you will be able to easily peel the skin away.