If your garden has exploded with ripe tomatoes and you can’t possibly eat them all, don’t worry — here are five clever preservation methods that let you enjoy fresh tomato flavor all year long.

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1. Freeze Tomatoes – The Easy Way

Freezing tomatoes is simple, but the trick is doing it without taking up too much space while keeping the flavor and texture intact.

How to do it:

1. Wash the tomatoes thoroughly.

2. Score a small cross (X) on the top of each tomato, opposite the stem.

3. Blanch briefly in boiling water to loosen the skin — this helps you peel them easily without damaging the flesh.

4. Cut them in half lengthwise, remove the seeds, then blend until smooth. Add a pinch of salt.

5. Simmer the puree over low heat until it thickens, stirring occasionally to prevent burning.

6. Once cooled, pour into large ice cube trays. Freeze for 10–12 hours, then transfer the cubes to freezer-safe bags.

These tomato cubes can last up to 3–4 months, though for the best flavor and nutrients, it’s ideal to use them within the first two months.

Tip:
If you have plenty of freezer space, you can also freeze whole tomatoes. Choose firm, undamaged ones, wash and dry them, then place them directly in freezer bags. When needed, run under water — the skins will peel right off!

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2. Make Sun-Dried (or Oven-Dried) Tomatoes

Drying tomatoes intensifies their flavor and makes them a delicious addition to salads, pastas, and sauces.

You’ll need:

• 2 kg of tomatoes

• A little salt

Steps:

1. Wash and remove the stems. Slice into wedges or rounds.

2. Toss with a bit of salt and let sit for about 10 minutes to draw out moisture. (If your tomatoes are very tart, add a pinch of sugar to balance the flavor.)

3. To sun-dry: Arrange the slices on a tray or bamboo mat and leave under the sun for 5–6 days until fully dry.

4. To oven-dry: Place on a baking tray and bake for 5 hours at 120°C (250°F).

Once cooled, store in airtight jars or zip bags. You can also drizzle with olive oil and add herbs for extra aroma.

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3. Preserve Tomatoes in Salt

This traditional method keeps tomatoes fresh for weeks without refrigeration.

How to do it:

1. Wash and dry the tomatoes.

2. Layer them in a clean glass jar, sprinkling salt evenly between each layer until full.

3. Seal tightly and store in a cool, dry place.

You can enjoy these slightly salted tomatoes for up to one month — perfect for adding to stews and sauces.

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4. Store Tomatoes in Ash

It might sound unusual, but clean plant ash is a natural preservative that helps keep tomatoes fresh for up to 6 months!

Instructions:

1. Place tomatoes in a sturdy box or jar.

2. Pour clean, dry ash over them until fully covered.

3. Seal the container and keep it in a cool, ventilated place.

This old-fashioned trick works surprisingly well, especially in rural homes without large freezers.

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5. Make Homemade Tomato Sauce

Turning ripe tomatoes into sauce is one of the most versatile ways to preserve them.

Steps:

1. Wash and boil the tomatoes until soft.

2. Peel off the skins, remove seeds, and mash or blend the pulp.

3. Add a pinch of salt and simmer over low heat until slightly thickened.

4. Let cool, then pour into clean glass bottles or jars.

5. Heat some oil until it just begins to smoke, let it cool, then pour a thin layer over the sauce to seal it.

6. Close tightly and store in the refrigerator.

Your homemade tomato sauce will stay fresh for several weeks — ready for pasta, stews, or any dish needing that rich tomato base.

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Final Tip

Whether you freeze, dry, salt, or turn them into sauce, these five methods ensure your garden-fresh tomatoes never go to waste. Try one (or all!) of them, and you’ll enjoy the taste of summer tomatoes — even in the middle of winter. 🍅