It’s never a good feeling when our tomatoes start to go bad before we consume them. But fret not, we've rounded up some amazing ways to keep our tomatoes fresh for longer.
Sieved tomatoes are smooth tomato puree without seeds and skin. Simply chop and cook the frozen tomatoes until soft and mushy, sieve the puree to remove the seeds and preserve in the refrigerator.
To freeze tomatoes, start by half-slitting the tomatoes from the back and removing the top. Boil them in water for ten minutes to loosen the skin, then peel the skin off and let them cool.
Mix two cups of water and one tbsp of salt together, then place two cups of cherry tomatoes in a jar and pour the salty water mix over them. Let the mixture sit for a few days.
Wash the tomatoes, remove the stem, slice them as thinly as possible and bake in an oven at a medium temperature until they are crisp. Break the dry slices into small pieces and grind into fine powder.
Sundried tomatoes are a natural way to dehydrate and dry tomatoes to increase their shelf life. Wash, clean and slice the tomatoes thinly, place them in the hot sun to dry for 1-2 weeks.
Slow roasted tomatoes with flavours of pepper, garlic and other spices and herbs, blended and stored -isn’t that a simple and delicious way?
One of the best ways to store tomatoes- canned salsa is spicy, zesty and a balance of all flavours.
Preserving its fresh flavour with nothing but sugar, salt and lime, tomato jam is one of the most useful ways to preserve tomatoes.