Hobby gardeners can often look forward to a large tomato harvest. Unfortunately, under optimal conditions, the shrub fruits only last about two weeks. However, there are great preservation methods that not only extend the shelf life, but even intensify the aroma.

Tomatoes can be preserved in a variety of delicious ways

Variant 1: Dry the tomatoes

You should only dry perfectly ripe fruit. Varieties such as “San Marzo”, which have a thin skin and firm flesh, are ideal. In principle, however, you can preserve any tomato by drying it.

  1. Wash the tomatoes thoroughly, pat dry and cut open on one side.
  2. Unfold the halves connected on the other side and remove the base of the stem.

Dry in the oven

  1. Place the tomatoes skin-side down on the grid.
  2. Switch on the oven to 70 degrees and slide it in on the middle shelf.
  3. Leave the door ajar to allow moisture to escape.
  4. The drying time is about seven hours.

Dry in the dehydrator

If you have such a device, follow the manufacturer's instructions when drying the tomatoes. Depending on the height of the drying grid and the performance of the dehydrator, you may have to skin and/or chop the tomatoes beforehand. At 60 degrees, the drying process takes about ten hours.

Air dry tomatoes

  1. To do this, wash the fruit and cut it in half.
  2. Place the tomatoes cut-side down on wire racks and place the fruit, covered with gauze, in a sunny and airy spot on the patio or balcony.
  3. Turn the dehydrated food at least once a day. The drying time is three to five days, depending on the weather conditions.

Variant 2: Freeze tomatoes

Frozen tomatoes can be processed into soups and sauces after thawing.

  1. Wash the tomatoes, cut out the stalks.
  2. Cut a cross on the underside, immerse in boiling water for a few seconds, shock in ice cold, peel off the skin.
  3. Halve, remove the seeds, cut into pieces.
  4. Pack in airtight containers or freezer bags and freeze.

Variant 3: Boil the tomatoes

Canned tomatoes are a great base for flavorful sauces, soups and chutneys:

  • Wash the intact, ripe fruit and peel off the skin.
  • Halve the tomatoes, cut out the stems and seeds.
  • Crush the fruit and fill them tightly into previously sterilized containers.
  • Pour salt water over it, close immediately and prep in the preserving machine for 30 minutes at 90 degrees.

Alternatively, you can cook tomato sauce according to your favorite recipe, pour it into sterilized jars while it is still hot and boil it down as described above.

Variant 4: Insert the tomatoes

Small tomato varieties in particular, such as cherry or cocktail tomatoes, can be preserved by pickling them. Both vinegar and oil can be used. Added spices give the tomatoes a wonderful aroma.

Pickled tomatoes taste very intense if you process previously dried fruit in this way.

tips

A great way to preserve tomatoes is to make ketchup. Even green fruits that you no longer want to ripen are suitable for this.

Category:

Vegetable garden