I feel like tomatoes need very little introduction. For me, tomatoes are the highlight of the summer season (just as sweet potatoes are the highlight of fall.) I don’t eat tomatoes unless they are in season. The sweet taste of freshly picked tomatoes trumps a grocery store tomato any day. Some of my favorite types of tomatoes include roma, cherry, heirloom, and slicing tomatoes. My favorite way to eat a tomato? Thickly sliced with a pinch of salt and pepper sprinkled on top!
When it comes to preserving tomatoes, the sky is really the limit. You can can, dry, or freeze tomatoes with ease. Tomatoes can be frozen whole (I often remove part that attaches to the vine) both with skin on or off. To remove the skin, blanch for 30 seconds to loosen the skin. Place whole tomatoes on a baking tray and stick in the freezer. Once frozen, place in an freeze safe container. You can also make tomato sauce (see recipe below) and freeze that if you do not want to mess with canning. If you want the flavor of a sun-dried tomato, there are instructions to easily dry them in the oven.
Tomatoes come in a such a wide variety that all have different taste and are perfect for many uses. I recommend tasting all the varieties you can and plan accordingly!
My recipes for tomatoes:
Recipes from around the web:
- Chickpea Fritters with Tomato Jam from Happyolks
- Tomato Tart from The Yellow House
- Heirloom Tomato Salad with Chive Aioli from Roost
- Summer Tomato Lentils from Sprouted Kitchen
- Mediterranean Stuffed Tomatoes with Quinoa from Cookie and Kate
- Tomato and Barley Soup from Good Things Grow
- Curried Tomato Soup from This Homemade Life
- Creamy Polenta with Thyme Roasted Tomatoes from A House in the Hills
- Tomato and Corn Tart from Fresh 365