Almost every veggie gardener I know grows tomatoes. I think it’s an unwritten law that no matter what else you grow you have to grow tomatoes. This year I’ve had gigantic beef tomatoes and three varieties of cherry toms. Naturally the bulk of the harvest comes at once and there’s only so much Caprese Salad I can consume in a week so I use a few tried and tested recipes to preserve my tomato harvest and enjoy it over a few months. Preserving food in jars is not complicated and can often save you a lot of dinner prep time in the future.
How to Sterilise Jars
Wash your jars and lids in hot, soapy water then place the rinsed, wet jars upside down in a clean roasting tray along with the lids then place in a 175°C oven for 15 minutes. When preserving foods in jars be sure to transfer the mixture into sterilised jars whilst the food is HOT. Do not wait for the mixture or the jars to cool.
Roasted Mediterranean Tomatoes
Most of my tomato harvest will end up in this recipe because I use jars and jars of Roasted Mediterranean Tomatoes. I tip a whole jar over cooked pasta and stir while it heats then grate over parmesan and finish with basil. It’s a ridiculously easy and delicious dinner. I add jars to casseroles and pour over roasted chicken thighs then heat for 5 minutes in the oven. It’s so versatile. Recipe Here
Joyce’s Salsa
My mother in law makes the best salsa and every year part of my tomato harvest becomes Joyce’s Salsa. I store this in smaller jars so that once the jar is open the whole lot gets eaten in one go. In our house autumn Friday nights are accompanied by the sound of crunching taco chips loaded with salsa. Recipe Here
Aubergine, Red Pepper and Tomato Puree
I love the flavour of aubergine but don’t always find it easy to get into everyday cooking. This puree keeps in the fridge for about 3 weeks or can be frozen in batches. It’s fantastic as a dip or stirred into pasta or poured over roasted chicken or fish. Lots of flavour and veggies packed into one beautiful puree. Read Here
Hot Tomato Masala Chutney
Chutneys are incredibly easy to make and last for months in sterilised jars kept in a cool, dark place. This smoky, sweet and spicy chutney is delicious with cheese and crackers or stirred into curries and scooped up with poppadums. Recipe Here
Slow Roasted Tomatoes with Lemon Yoghurt
I make batches of these roasted tomatoes then reheat a jar’s worth to pour over lemon yoghurt as a sharing dish when friends come over. It’s a sweet, salty and tart dish that disappears quickly over a couple of glasses of white wine and good chat. Recipe Here
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It’s always sad to see the tomatoes go by, but lovely in February to get a bit of their flavor on our plates.
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I’m always sad when the tomatoes are done too. I miss the smell as the weather gets cooler. But you’re so right, when you get to enjoy your harvest in the depths of winter it’s a total joy!
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