Preserving garden tomatoes without oil or sugar???

Question

Voilà, I have kilos and kilos of tomatoes from my garden...

How to preserve them for the winter without all that oil or sugar...??? I need a truly healthy method, step-by-step!!!

Answer 1

Okay, you can make tomato paste... it's the best way to use up a ton of them!!!

Wash and roughly chop the tomatoes, then cook them down in a big pot for hours and hours until the liquid is almost gone... you have to stir it a lot so it doesn't burn! Push the pulp through a food mill or sieve to get rid of skins and seeds. Then you spread the paste on a baking sheet and bake it at a very low temperature for a couple more hours to dry it out even more. Freeze it in ice cube trays! So useful!!!

Answer 2

Ah, this reminds me of my youth, when we had more tomatoes than we knew what to do with. My mother would slice them, not too thin, and lay them on clean cloths or racks in the hot sun. We would bring them in at night to protect them from dew. After a few days, they become leathery and so full of flavour. You must have strong sun and no rain, of course. If your weather is not suitable, a very low oven can do the same job. They keep for months in a jar.

Answer 3

Hello Sylvie_59, what a wonderful problem to have! Preserving your harvest without additives is a fantastic way to enjoy summer flavors all winter. Here is a reliable, step-by-step method for canning your tomatoes in their own juice, which is perfectly healthy and requires no oil or sugar. Canning Tomatoes in Their Own Juice (Water Bath Method) This method ensures your tomatoes are shelf-stable and safe to eat.

• 1. Preparation: First, you must sterilize everything. Wash your glass canning jars, lids, and rings in hot, soapy water. To keep them sterile and hot until you're ready to use them, you can place the jars in your water bath canner as it heats up.
• 2. Preparing the Tomatoes: Wash your tomatoes well. Bring a large pot of water to a rolling boil. On the bottom of each tomato, score a small 'X' with a knife. This will help the skins peel off easily. Place the tomatoes in the boiling water for about 30-60 seconds, a process called blanching. Immediately transfer them to a bowl of ice water to stop the cooking. The skins should now slip right off.
• 3. Packing the Jars: You can leave the peeled tomatoes whole or crush them with your hands as you put them into the hot jars. Press down firmly to pack them in and release their natural juices, which will fill the jar. Leave about 1.5 cm of headspace at the top. Crucially for safety, you must add acid. Add either 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid powder to each 500ml jar (or double for a 1-liter jar).
• 4. Sealing and Processing: Wipe the rim of each jar with a clean cloth to ensure a good seal. Place the lid on top and screw on the ring until it is just finger-tight—do not overtighten. Place the jars in your water bath canner, ensuring they are covered by at least 2-3 cm of water. Bring to a boil and process for the required time (for whole tomatoes in juice, it's typically 45 minutes for 1-liter jars at sea level).

Once done, carefully remove the jars and let them cool on a towel for 12-24 hours undisturbed. You will hear them 'ping' as they seal. Check the seals, label them, and store in a cool, dark place. Enjoy your taste of summer!

Answer 4

Wash them. Chop if you want, or leave whole. Put them on a baking tray in a single layer and freeze solid. Then tip them into a bag. This stops them clumping together. Skins will slip off easilly when you defrost them. Job done.

Answer 5

I do this every year. Cut them in half, place on a baking sheet, and roast them at a low temperature (around 120°C) for a few hours. It really concentrates the taste! Let them cool, then freeze them. Super easy and very healthy.

Answer 6

Kilos and kilos you say? Mate, you're not preserving tomatoes, you're starting a passata factory! Just cook 'em all down into a giant vat of sauce and freeze it in portions. You'll be set for the next apocalypse :)

Answer 7

People overcomplicate this. Get yourself some Mason jars and learn to do a proper water bath canning. It's how our grandparents did it, and it's the only method that doesn't take up all your freezer space. It's a useful skill, not just a recipe.