The Basics by Michael Kelly Ways to “store” tomatoes
The Basics – Ways to “store” tomatoes
The easiest way is just to put them whole into the freezer. They can easily be skinned after freezing by immersing the frozen tomatoes in hot water for a minute or two, after which the skins will slide off when the fruit is squeezed. Then add to stews, etc. They can also be frozen after stewing to a purée, for use as a base for pasta sauces etc. Simmer for 5mins then sieve before cooling and freezing in a plastic container.
Tomatoes can be fully dried and stored in jars, or partly dried and stored in oil. Cut the tomatoes in half, lay on a drying rack in a low oven or in a drying box, and sprinkle a little salt on the upturned face of each half. The drying process can take up to a day depending on the size of the tomatoes - remove them when they feel firm and dry.
Store in Oil
Remove them while still a little squishy and pack into sterilised jars, covering with olive oil and sealing.
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