Tomatoes are a staple ingredient in many households. However, when you harvest or buy tomatoes in large quantities, improper storage can lead to spoilage. The following tips will help you preserve tomatoes for long-term use while retaining their flavor and nutritional value.

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1. Freezing Tomato Purée in Portions

This method saves space and makes tomatoes convenient to use for cooking.

Steps:

1. Wash the tomatoes thoroughly. Score a small cross on the top of each tomato and blanch them briefly in boiling water to easily remove the skins.

2. Cut the tomatoes lengthwise, remove the seeds, then chop and blend until smooth. Add a small pinch of salt.

3. Pour the purée into a pot, bring to a boil, then reduce heat and simmer until slightly thickened. Stir occasionally to prevent burning.

4. Let the mixture cool, then pour it into ice cube trays (large cubes work best).

5. Freeze for 10–12 hours. Once solid, transfer the tomato cubes into freezer bags and store in the freezer.

Storage time:
Up to 3–4 months, with the best flavor and nutrition retained within the first 2 months.

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2. Freezing Whole Tomatoes

If you have enough freezer space, this is the easiest method.

Steps:

1. Select firm, undamaged tomatoes.

2. Wash, dry thoroughly, and place them into freezer bags.

3. Freeze directly.

When ready to use, rinse frozen tomatoes under running water—the skins will peel off easily.

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3. Making Dried Tomatoes

Ingredients:

• 2 kg tomatoes

• A small amount of salt (and sugar if tomatoes are very sour)

Instructions:

1. Wash the tomatoes, remove the stems, and cut them into wedges or slices.

2. Toss gently with salt and let sit for about 10 minutes.

3. Dry the tomatoes using one of the following methods:

   • Sun-drying: Place tomatoes on trays and dry under direct sunlight for 5–6 days until completely dry.

   • Oven-drying: Arrange on a baking tray and dry at 120°C (250°F) for about 5 hours.

   • Alternatively, use a food dehydrator or air fryer.

Storage:
Let the dried tomatoes cool completely, then store them in airtight bags or glass jars.

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4. Preserving Tomatoes with Salt

Steps:

1. Wash tomatoes and allow them to dry completely.

2. Place a layer of tomatoes in a clean glass jar, then cover with a layer of salt.

3. Repeat until the jar is full.

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

Storage time:
Up to 1 month.

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5. Storing Tomatoes in Ash

This traditional method is surprisingly effective.

Steps:

1. Place tomatoes in a cardboard box or storage container.

2. Cover them completely with clean, dry ash.

3. Seal the container and store in a cool, well-ventilated area.

Storage time:
Approximately 5–6 months.

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6. Making and Storing Tomato Sauce

Steps:

1. Wash tomatoes, boil until soft, then let cool.

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

3. Add a small amount of salt and simmer until slightly thickened.

4. Let cool, then pour into clean, dry bottles.

5. Heat a small amount of cooking oil, let it cool, and pour a thin layer on top of the sauce to seal it.

6. Cap tightly and store in the refrigerator.

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Final Tip

Preserving tomatoes properly not only reduces food waste but also saves money and ensures you always have tomatoes available for cooking throughout the year. Choose the method that best suits your storage space and cooking habits.

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