Those lucky enough to grow cherry tomatoes in their gardens are well aware of the abundance of fruit that even one or two plants can yield. The result is cherry tomatoes in every cherry tomato dish and mountains of tomatoes in your kitchen.
It is only when you have given some of your harvest to neighbors and friends that you finally admit your victory and turn to some method of preservation. There is no substitute for fresh tomatoes, of course, but having something you can use to make cherry tomato soups, tomato stews, pasta or even cherry tomato salad all year round is not a bad thing either.
Canning is a long-established method of preserving tomatoes for the winter.
Like other varieties, cherry tomatoes can easily be preserved in jars in the standard ways we know them, whether peeled or not - whole, sliced, minced, juiced, pureed. However, it requires some skill and equipment, is time-consuming, and the canning process is an exact science that requires experience or good advice from someone with experience.
So, here are a few ways you can enjoy the fruits of your labor (or those purchased in bulk from farmers markets) all year round with a few easy ways to store cherry tomatoes for the winter.
Freezing cherry tomatoes
Cherry tomatoes freeze well for the winter. However, don't expect them to look the same after defrosting as they did before they went into the freezer. These tomatoes are good for soups or stews, but not for sandwiches or salads.
If you don't mind the tomato skins in your soups, you can simply cut the excess tomatoes into pieces and freeze them as is. To avoid ending up with one big cube of frozen tomatoes, it’s best to spread the sliced cherry tomatoes out on a baking sheet and freeze them that way first, then transfer them to a freezer bag. Alternatively, you can freeze whole tomatoes in freezer bags. Just make sure they’re clean and not damaged.
If you prefer your soup to be without tomato skins, you’ll need to remove the skins before freezing. With this small variety, the process is a bit tedious, but it’s worth the effort. First, you’ll need to take the tomatoes and cut an X through the skin on the top and bottom. Then, you’ll need to place them in the water and bring it to a boil. As soon as you see the skins starting to peel where you made the cut, carefully remove the tomatoes from the hot water and place them in a bowl of ice. This will prevent them from cooking. Once they’ve cooled, the skins will come off easily. Place the peeled cherry tomatoes whole or sliced in a zip lock bag and place them in the freezer.
Canning Cherry Tomatoes in Vegetable Oil
This is a great way to preserve cherry tomatoes. However, it does require refrigeration. Take the cherry tomatoes and, leaving them whole or halved, place them on a baking sheet. Drizzle them generously with olive oil and season lightly. Then place them in the oven at 200°C for about 20 minutes.
Remove them from the oven and once they have cooled, start transferring them to a clean glass jar. When the jar is almost full, you should add as much olive oil as it will fit in. Make sure all the tomatoes are covered with oil and there are no air pockets between them. Cover them and store them in the refrigerator to enjoy homemade canned cherry tomatoes throughout the winter.
Home-Dried Cherry Tomatoes
You can skip buying expensive jars of dried tomatoes from the supermarket and try making your own. You should choose cherry tomatoes that are not too juicy. Try to use tomatoes that are the same size so that they dry at the same rate.
Place the halved cherry tomatoes on a baking sheet covered with cheesecloth to keep out insects. Make sure the cloth is not touching the tomatoes. Leave the tomatoes to dry in the sun. This can take anywhere from a few days to a few weeks, depending on your climate. You will need to bring the tomatoes inside at night and keep them in a warm, dry place to keep them from getting dewy.
Dry Cherry Tomatoes for the Winter with a Dehydrator
If the above method for preparing cherry tomatoes for the winter seems too laborious or you simply live in a climate that is not conducive to this drying option, you can get similar results using a dehydrator (a fruit and vegetable dryer).
Harvest the cherry tomatoes and cut them in half. You need to remove the seeds. Then take a knife and cut the skin lengthwise. Sprinkle the open side of the tomatoes with a little salt and place them on the dehydrator trays (open side up), leaving 2-3 cm between the racks for good ventilation.
Set the dehydrator to 55°C to 60°C and let the tomatoes dry for 6 to 8 hours. Cooking time depends on the humidity where you live and the juiciness The tomatoes should be shriveled, a nice dark red color, and soft but not crunchy.
You can freeze the dried tomatoes or store them in an airtight bag for about 2 months.
For all methods for storing cherry tomatoes in winter, don't forget to label your package with the date of preparation.
And when winter comes and you have winter vegetables on hand, you can prepare:
Comments