by Christina Dennis
This week, my oldest daughter and I swam through our greenhouse (I say “swam” because I’m the worst weeder in the entire world, most likely) and picked buckets and buckets of these little tomatoes! I was so proud of them, I geekily took dozens of photos and posted them on Facebook. I have to admit – I’m not the green thumb in our house. My dear Hubby is!
We simply can’t eat all of the tomatoes we’ve harvested and are still going to harvest, so I’ve found some great ways to preserve them so that we can enjoy them for most of the winter.
- Freeze them. This is by far the easiest way to preserve little tomatoes. You can wash them and freeze them whole by laying them on a cookie sheet until they harden, and then transferring them to bags or jars. You can also crush the tomatoes or puree them first for sauces. You can then defrost these later and use them for soups/stews, roasts and breakfasts. Easy!
- Make them into a sauce. Here’s a tasty-sounding recipe from Martha Stewart on how to make a simple tomato sauce for immediate eating or freezing.
- Slow roast them. This sounds absolutely delicious to me and it’s what I want to do with our larger tomatoes (I froze our small ones). You roast tomatoes with garlic and herbs and then you can freeze them. Here’s an amazing-looking recipe for slow roasted tomatoes for the freezer.
- Can them. Canning scares me a little, but I’m determined to give it a shot this year with some fruits or vegetables. Here is a beautiful tutorial on how to can tomatoes that will last a very long time.
Finally, here are a couple more tomato candids before you go. Don’t they look so colourful and tasty? If you’ve tried out any of the methods above, please let me know how they worked for you!
Christina Dennis is the creator and designer behind Golly Gee Baby, a collection of unique and colourful baby clothing and accessories that are ethically manufactured.