So many things to do. So little time. One of the best shortcuts I’ve found over the years for preserving the tomato harvest is half-roasting or half-drying them. Quick and easy and it makes short work of a massive over-supply of tomatoes in a productive year.
Roasted Tomatoes – LARGE TOMATOES
- Quarter large tomatoes
- Place on baking sheet lined with parchment paper or foil
- Drizzle with olive oil
- Salt very lightly..add some garlic for added zest
- Bake 1 hour @ 350ºF
- Bake 1 hour @ 250ºF , check at 45 min or bake longer to your taste.
Roasted Tomatoes – SMALL TOMATOES
- Halve small tomatoes
- Bake 350ºF 30 to 45 minutes
- Bake 250ºF 30 to 45 minutes, double-check at 30 minutes.
- Cool and serve, or freeze in bags for winter.
Too many peppers. Freeze them too. I freeze the slices first then place into bags.
- Cut peppers into small slices
- Place on tray lined with wax paper
- When pieces are frozen , bag and place back in freezer
- Enjoy this winter!
Another garden staple I preserve at this time of year is garlic. After it has been cleaned, dried and cured I process many of the cloves with olive oil and freeze into trays then bag the cubes and freeze again.
Processing Garlic for Freezing
- Separate cloves from garlic head, remove garlic sheath and stem end
- Put 4 cups garlic cloves in a food processor
- 1 to 2 tablespoons olive oil , varies on the type of garlic
- Run processor to make a smooth paste
- Place into freezer trays and freeze
- After frozen, remove from trays and place in freezer bags
These cubes are so good in sauces, soups or sautéed with veggies for that extra flavor.
Basil is something else I preserve by freezer techniques.
Basil Cubes( I have a 12 cup food processor so reduce or increase for your processor size)
- 8 to 12 cups freshly picked basil leaves , no stalks, small stems are fine to use
- Optional (Add 1 head garlic cloves, paper sheath and stem end removed )
- 1 to 3 tablespoons olive oil to make a smooth paste
- Place in small cube freezer trays
- After frozen , place cubes into bags and freeze for future use.
These are also good for sauces, soups or sautéed with your favorite pasta or meal. Enjoy!
On a cold winter day savoring all of those veggies and herbs in a steaming bowl of soup or pasta or roast is always worth the effort. Until next time.