By: Ashleigh Miller | August 04 2010
Posted in Cook It - In Season

Caprese salad. Pico de gallo. Grilled cheese and tomato. How many ways can one use fresh tomatoes, anyway? (Here are a few ideas.) It's the height of tomato season, and if you're faced with a glut of these colorful fruits, it might be time to think about preserving some for the colder season. You can give your tastebuds a break now, and ensure yourself a steady supply of vibrant-tasting tomato products all winter long.

Photo: Flickr

Here are some ideas to inspire your tomato use in coming months. For a detailed guide on canning, check out Preserving Summer's Bounty. If you're a preserving newbie, it might also be worthwhile to look into classes for canning, since it can be a dangerous business if done wrong.

Step One: Peel, core, and seed tomatoes before beginning. Romas and other paste types are best for preserving, but if beefsteaks are all you have, drain the chopped fruit in a colander to get rid of excess liquid.

Juice: Toss some tomatoes in your juicer for a refreshing treat. Alternatively, puree them in a blender or food processor and strain out the pulp. The juice can even be seasoned with hot sauce, herbs, and other spices. Freeze it in small containers so you can thaw and use for soup or sauces.

Freeze whole: Line a cookie sheet with wax paper and arrange the tomatoes in a single layer. Once frozen, transfer them to a zipper top or vacuum bag and seal. Add tomatoes into soups, or thaw and make into a delicious “from-scratch” sauce.

 

Can: Canning is another popular way to preserve summer surpluses. Thanks to their acidity, tomatoes can be safely canned in a water bath canner. To avoid botulism, use only tested recipes from reputable sources (no message-board how-to's this time!) and follow directions exactly.

Tomato paste, spaghetti sauce, soup, and salsa can all be canned successfully. Savory tomato jams or preserves are delicious on crackers or mixed into dip.  Tomatoes can also be sliced, chopped, or left whole and canned in their own juice.

Don't forget green tomatoes! Pickle late-season stragglers, or add them to relishes or chutneys.

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