this technique keeps the tomatoes’ natural sweetness and intense aroma. No chemical additives, no artificial flavors—just pure, sun-ripened goodness. It’s also budget-friendly: instead of buying tasteless winter tomatoes, you’ll enjoy your own homemade preserved ones.
🍅 Ingredients You’ll Need:
- Ripe, fleshy tomatoes (Roma or plum varieties are ideal)
- Coarse salt (natural preservative)
- Olive oil (extra virgin for best flavor)
- Garlic cloves (optional, for added aroma)
- Fresh herbs like basil, oregano, or thyme (optional)
🥣 Step-by-Step Recipe:
1. Select the Right Tomatoes
Choose tomatoes that are ripe, firm, and not watery. Plum or Roma tomatoes are perfect since they have less juice and more flesh.
2. Wash and Dry Thoroughly
Rinse the tomatoes well and pat them completely dry with a clean towel. Any excess moisture can reduce shelf life.
3. Cut and Prepare
Slice the tomatoes in half (lengthwise). Remove some seeds if they’re too juicy, but keep most of the pulp for flavor.
4. Salt and Rest
Sprinkle coarse salt generously over the cut side. This will draw out excess moisture and act as a natural preservative. Let them rest for 1–2 hours.
5. Slow Drying
Place the tomatoes on a baking tray lined with parchment paper, cut side up.
- Oven method: Dry them at a low temperature (90–100°C / 195–210°F) for 4–6 hours until they shrink but remain slightly soft.
- Sun-drying method: Lay them out in the sun, covered with a mesh to protect from insects, for several days.
6. Jar Them in Olive Oil
Once dried, pack the tomatoes tightly into sterilized glass jars. Add layers of garlic cloves and herbs if desired. Cover completely with olive oil, making sure no tomato is exposed to air.
7. Seal and Store
Close the jars tightly and store them in a cool, dark place. Properly prepared, these tomatoes will last all winter long!
🌟 How to Use Preserved Tomatoes
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