How to Store Tomatoes So You Can Have Them All Year Round

As the end of summer approaches, we arrive at that vaguely nostalgic period where we look for all possible ways to bring summer vibes with us into autumn and winter. From a culinary point of view, there has practically always been a solution, even if once the need was much more practical and less "romantic": that is, making preserves, jams and marmalades from fruit and vegetables. Among the vegetables that are the symbol of these preparations, there is undoubtedly the tomato: even though it is always available, the summer one kissed by the sun has an extra edge, especially if it comes from the garden and not from a supermarket, where it often "tastes of nothing". How can you have good tomatoes available all year round? Fortunately, there are various possibilities: they range from the timeless puree to the more original powder obtained from the peels, without forgetting that between September and October green tomatoes are in season (the green tomatoes that when fried are linked to the famous novel and film), an alternative to the red ones that should not be underestimated. Here are 7 recipes with which to get to work immediately.

1. Tomato Puree

One of the most traditional ways to preserve the fresh and genuine flavor of summer tomatoes is to make the classic puree with a smooth or rustic texture, obtained using the ripest and most fragrant fruits, which can then be used as a base for many preparations. You can choose different varieties, from San Marzano to Roma, passing through Ramato, but make sure that the tomatoes are whole, firm and of an intense red color. Once placed in sterilized jars they last up to a year.

2. Peeled Tomatoes

We buy them at the grocery store in jars to make sauces or as a topping on pizzas and focaccias, because they are tasty and versatile, but peeled tomatoes can easily be made at home. These are vegetables preserved whole, peeled by boiling them very quickly and then transferred to jars to enjoy all their juicy and sweet pulp. The star variety of this summer preserve is the San Marzano and the rules of the previous recipe apply: the right degree of ripeness, integrity of the product and compact consistency, so you don't have to think about them for 12 months.

3. Tomato Jam

Here is an alternative that transforms tomatoes into a perfect jam to accompany cold cuts and cheese platters or to be spread on wholemeal bread and served as an aperitif or starter, available for 6 months. In this case you can opt for a red bunch tomato, cut it into pieces and put them in a saucepan with the sugar (for 1 kg of the first use 400 g of the second). Mix well and then turn on the heat to medium-low, cooking for 40 minutes to an hour, depending on the time it takes for the mixture to reduce. Towards the end, grate a little lemon zest. An original variation is the one with green tomatoes, in which you remove the citrus fruit and add chili pepper and vinegar, so as to enhance a pleasant sweet and sour note.

4. Tomato Powder

If you have never thought of reducing a tomato to powder, the time has come to do it: you will feel a bit like a chef and at the same time you will have captured in a jar the most intense flavor and aroma of this fruit with ease. Without forgetting that it is an anti-waste recipe, because the key ingredient is the peels (yes, the ones you removed for example from peeled tomatoes) of red tomatoes cooked in the oven at a low temperature for about 3 hours, so as to dry them. Then they are seasoned with oregano and garlic also in powder form and the whole thing is blended: an excellent preparation for enriching soups or main dishes, but also ideal for giving color to gnocchi and fresh pasta dough: it lasts for a year.

5. Canned Dried Tomatoes

A generous purchase of San Marzano tomatoes (but datterini tomatoes are also fine) at the end of summer is practically a must to bring to the table for at least another 3 months dried tomatoes in oil that are suitable for enjoying natural or as a versatile ingredient for various preparations, from pesto to pan fried cauliflower. The path to get to the final result that we all know is simple, but it takes time: dehydrating the tomatoes in the sun would be the best method when the climate and space allow it, otherwise it is done in the oven (about 10 hours) or in the dehydrator (about 6 hours). You can use good quality peanut oil to make them last longer or extra virgin olive oil, which gives its characteristic flavor, but is more perishable. While the seasoning between aromatic herbs, garlic cloves, spices is to taste.

6. Canned Green Tomatoes

A pickled vegetable that is different from the usual is the one made with green tomatoes, which do not dry out, but are put in jars like the most traditional fresh vegetables, from peppers to eggplants, staying in the summer theme. The procedure for this recipe, which will yield a crunchy side dish for main courses or an accompaniment to cheeses, cured meats and focaccias of at least 3 months, consists of various steps, some longer than others: in short, we are not faced with a quick preparation, because the tomatoes must be sliced ​​with a mandolin and it is useful to make them lose their vegetation water by letting them rest for at least 12 hours. Then they are cooked for an hour, placed on a clean cloth without overlapping them and patted dry. Only after having carried out these operations are they inserted into the jars composing alternating layers with the chosen condiments, such as garlic, oregano, fresh chili pepper, chopped fresh basil. A tip? A few pieces of anchovy are divine.

7. Tomato Paste

Tomato paste is a must-have in the kitchen: the tube version is used because it is easy to use and readily available. To prepare it at home, focus on less watery types, such as San Marzano, which will produce a concentrated, full-bodied and fragrant sauce. In our recipe, we have chosen to keep it as simple as possible, using only vegetables and fine salt, but there is nothing stopping you from customizing it by adding aromatic herbs and spices, such as sweet or smoked paprika. How long does it last? If stored in sterilized jars for 12 months, otherwise for 2 months if portioned into ice cube trays and frozen.