5 Recipes to Enjoy Homegrown Tomatoes All Winter Long

Why post one recipe when you can post five? Below you will find a list of my favorite ways to preserve my tomato harvests (with recipes). Every year, these are the five things that get me through the long winter months and remind me a little bit of summer. I rarely eat fresh tomatoes in the winter because the store-bought version is underwhelming to put it nicely. Canning my own tomatoes allows me to enjoy some of that homegrown flavor even when they aren’t in season.

Keep reading to find out five easy ways to preserve tomatoes.

1. Homemade Canned Salsa

   Makes eight 16 oz. (pint) jars

   This is my favorite homemade salsa recipe to use for canning. If you remove the seeds and inner membranes from the jalapenos, the salsa is more on the mild side. You can make the salsa more medium to hot by leaving some or all of them in the peppers before chopping. The tomato skins do need to be removed and using a plum or paste variety is best (but I have definitely made this recipe using regular slicing tomatoes and it still worked well). I try to keep cilantro growing through the winter indoors or protected outside, and it makes the perfect addition to this salsa when it’s time to eat on a chilly winter’s day.

   Ingredients:

   9 cups peeled and chopped tomatoes

   2 ½ cups chopped bell peppers

   2 ½ cups chopped white or sweet onion

   4 medium jalapenos, chopped (remove seeds and veins to keep it on the mild side)

   8 large cloves garlic, chopped

   6 teaspoons canning salt

   1 cup white vinegar

   1 (12 ounce) can tomato paste

Recipe:

• To remove tomato skins - score an “X” at the bottom of each tomato, boil for 30-60 seconds, and transfer to a bowl of ice water. The skins should now slip off easily.

• Add all ingredients to a large pot and let simmer for 20-30 minutes.

• I like to take about 1 cup or so of the salsa and blend it with my handheld immersion blender (but this is a completely optional step).

• Carefully ladle the salsa into sterilized jars and leave about 1/2 inch of space at the top of the jar.

• Wipe the rims of jars with a towel and tighten lids just until you feel some resistance. Process in a water bath for 30 minutes.

• Let the salsa cool for at least 24 hours and enjoy! It will store for up to 18 months.

2. Bruschetta in a Jar

Makes seven 16 oz. (pint) jars

I was pleasantly surprised by how good this was. As someone who loves homemade bruschetta with fresh tomatoes and basil, I was slightly skeptical. While it’s not exactly the same as the freshly prepared version on a warm summer’s day, the tomatoes still taste incredibly fresh. The recipe has just the right amount of herbs and garlic (and I will usually garnish with some fresh basil from my AeroGarden), and since the bruschetta is ready to go in the jar, all you have to wait for is the bread to toast. Bonus - no need to peel the tomatoes.

Ingredients:

9 cups chopped and cored plum tomatoes (about 4 pounds or 12 medium tomatoes)

5 cloves garlic, minced

1 cup dry white wine

1 cup white wine vinegar

½ cup water

2 tablespoons sugar

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons balsamic vinegar

Recipe:

• Combine all ingredients except the tomatoes in a large saucepan and bring to a full rolling boil (doesn’t stop boiling when stirred).

• Reduce heat, cover, and boil gently for 5 minutes. Remove from heat.

• Pack the chopped tomatoes into hot, sterilized jars (leaving about 1/2 inch space at the top of the jar).

• Ladle the hot vinegar mixture into the jars to cover the tomatoes (and maintain the 1/2 inch of headspace).

• Remove air bubbles, wipe rims with towel, and tighten lids with fingertips just until resistance is felt (aka fingertip tight).

• Process jars for 20 minutes. Remove canner lid, wait 5 minutes, and then remove jars.

• Allow jars to cool and store (for up to 18 months).

*From the Ball Complete Book of Home Preserving

3. Canned Diced Tomatoes

Each 2 ¾ to 3 lbs. of tomatoes will yield one quart sized jar (32 oz.)

I can never seem to can enough diced tomatoes. They can be used in countless meals throughout the winter including sauces, stews, soups, chili, and more. This is a perfect and easy way to preserve your homegrown tomatoes for up to 18 months in the pantry - which is a lot longer than they will probably last. You can also dice the tomatoes as small or large as you choose.

Ingredients:

Tomatoes - cored, peeled, and diced (see above yield information to determine how many jars you can make)

Bottled lemon juice OR citric acid

• If using lemon juice - 2 tablespoons per quart (or 1 tablespoon per pint)

• If using citric acid - ½ teaspoon per quart (or ¼ teaspoon per pint)

Salt (optional) - 1 teaspoon per quart or ½ teaspoon per pint

Recipe:

• To remove tomato skins - score an “X” at the bottom of each tomato, boil for 30-60 seconds, and transfer to a bowl of ice water. The skins should now slip off easily. Core and dice tomatoes.

• Add lemon juice OR citric acid to clean, sterilized jars (see above measurements). Add salt if using.

• Tightly pack the tomatoes and any juices into jars (pressing down slightly if needed).

• Remove any air bubbles, wipe rims of jars with towel, and tighten lids with fingertips just until resistance is felt.

• Process the jars in a water bath for 45 minutes.

• Remove lid of canner, wait 5 minutes, and then remove jars.

• Allow the jars to cool for 24 hours and store for up to 18 months.

4. Roasted Cherry Tomato Sauce

Makes two quart (32 oz.) sized jars

This is the perfect way to use up an abundance of cherry tomatoes. I always say that even one cherry tomato plant could feed an entire family. Cherry tomato varieties are usually vigorous plants that produce lots of fruit. I like to grow several varieties of tomatoes of all shapes, sizes, and colors. I usually end up with more than enough cherry tomatoes, and this is my favorite way to use them. The roasting caramelizes the tomatoes and really enhances their flavor. This recipe is even 6-year-old approved!

Ingredients:

3-4 lbs. of cherry tomatoes (any color)

¼ cup of olive oil (plus more for roasting the tomatoes)

2 medium sweet or white onions, chopped

6 cloves of garlic, chopped

1-2 handfuls of fresh basil, chopped

4-5 sprigs of thyme, stems removed

Salt and pepper to taste

Recipe:

• Spread the tomatoes evenly on a sheet pan with a rim. Toss with a tablespoon or two of olive oil, salt, and pepper. Roast at 400°F for 30 minutes. You may need to use two sheet pans. Remove from oven when finished and set aside.

• Add the ¼ cup of olive oil to a large stockpot and cook onion for about 10 minutes on medium heat.

• Add the garlic and cook for another 30 seconds to 1 minute.

• Add the roasted tomatoes (along with all the juices), basil, and thyme to the pot.

• Add salt and pepper to taste, stir, and simmer on low heat for about 45 minutes.

• Remove the pot from burner and allow sauce to cool slightly.

• Use a handheld immersion blender to blend the sauce until smooth (you can also use a regular blender).

• This sauce will keep in the fridge for up to a week or the freezer for up to 3 months (note: use wide-mouthed jars if freezing).

5. “Sundried” Tomatoes

Last but not least, we have dried or dehydrated cherry tomatoes. This is something that you can make in either your oven or a dehydrator. Using a dehydrator will take more time, but it also uses a lot less energy and will allow you to store the tomatoes in the pantry for a year or more. If you don’t have a dehydrator, an oven will work just fine, but you will need to store them in the freezer (for up to 3 months). Either way - these tasty morsels are great for adding to salads, pizzas, sandwiches, and more. You can rehydrate them using a little bit of hot water or broth.

Oven Method:

Line a baking sheet with parchment paper. Cut the tomatoes in half and toss in some olive oil, salt, pepper, and dried herbs (optional). Spread the tomatoes evenly on the baking sheet and cook at 225°F for about 4 hours or so. Allow to cool completely before storing in the freezer.

Dehydrator Method:

Cut the tomatoes in half and spread evenly on dehydrator trays leaving some space between to allow proper air flow. Fill as many trays as needed, stack, and place lid on dehydrator. Run dehydrator for 8-10 hours or until the tomatoes are dry enough to break easily.

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