Preserve Your Garden Harvest Easily

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. 20170816_185950

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.wp-image-1228189812

Too many peppers. Freeze them too. I freeze the slices first then place into bags.

Freezing Peppers
  • Cut peppers into small slices
  • Place on tray lined with wax paper
  • Freeze
  • When pieces are frozen , bag and place back in freezer
  • Enjoy this winter!
Garlic Prep

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.





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