At any rate, I did not think this was going to be the 'year of the tomato' at Antigua Farms. Luckily, even with over 50 plants dying, we are now getting loads of tomatoes in from the garden. I've made ratatouille, soup, ketchup, marinara sauce, casseroles, salsa, and salads. And now my family is officially tomatoed out.
|Mini mini cherry tomatoes|
There have actually been so many tomatoes that I've had to think of ways to process and store them. So here are some pros and cons from my tomato storage wars:
Pros: No energy used to store. Long shelf life. Ready to eat out of the jar. Cons: Time-consuming. And do not look up botulism on the internet...
Pros: Whole tomatoes, soup, sauce; it can all get dumped in the freezer.
Cons: Freezer burn, defrosting takes time, lots of wasted electricity.
Pros: Quick and easy to do. Versatile. Takes up very little storage space.
Cons: Can get moldy if not stored properly.
|Sundried tomatoes are a winner!|
Verdict is in: if you have too many tomatoes, just make your own sundried ones! You can invest in a dehydrator ($30-$50), you can dry tomatoes in your oven but that means your oven is on all day, or you can do it the super easy way.
Just slice your tomatoes lengthwise (Romas seem to work best) and remove the seeds. Place them directly on a baking sheet. Park your car in the sun and let the tomatoes sit on the dashboard for a day or two and voila!
Make sure you store them in a dry place and check that the leftover moisture from the tomatoes, if any, does not get trapped in the bag or jar. You can also sprinkle the tomatoes with salt, herbs, or dunk them in vinegar before letting them dry out. Sundried tomatoes are really sweet and can go in everything; salads, omelettes, pizza, casseroles, etc.
|Square tomatoes for better shipping and storage*|
|Bioengineered, anti-aging, purple tomatoes**|
|GMO tomatoes with mutated fish genes***|