Posts: 817
From: USA
Registered: Sep 2011

posted June 18, 2014 10:56 PM            

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Will it work to freeze tomatoes whole as they come off the vines and then after collecting a large amount do the canning in quart jars? Using the double method do they keep their flavor? I won't have enough at any one time to fuss over the heat method.

I always just preserved tomatoes whole in the freezer for sauce and chili, but never did any canning in the quart jars. Any tips?

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Posts: 3727
From: Asheville, NC, US
Registered: Jul 2012

posted June 19, 2014 12:03 AM            

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Could try a Confite, basically preserved in sugar or salt:
http://www.tinyfarmhouse.com/2012/09/how-to-make-tomato-confit/

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Posts: 817
From: USA
Registered: Sep 2011

posted June 19, 2014 01:08 PM            

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Thanks, Padre, that's a great alternative. I guess I could preserve it longer than 1 week after it is made.

What about sun drying? I've done this in a dehydrator with small batches and stored them dry. How would you sun dry large amounts of tomatoes outdoors or in the oven and preserve in olive oil?

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Posts: 3727
From: Asheville, NC, US
Registered: Jul 2012

posted June 19, 2014 05:53 PM            

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Have not, sun dried tomatoes always tasted a bit to chewy for my taste.

Besides, I make a sort of tomato salad w/basil out of most of mine.

Having another bumper crop of basil this yr, thinking of making and freezing pesto

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Posts: 817
From: USA
Registered: Sep 2011

posted June 20, 2014 08:26 AM            

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I add slivered dried tomatoes to my regular pasta sauce for added texture and flavor. Great when combined with Kalamata olives, or artichokes, even capers.

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Posts: 3331
From:
Registered: Apr 2009

posted June 20, 2014 09:32 AM            

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quote:

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Originally posted by PlutoSurvivor:
I add slivered dried tomatoes to my regular pasta sauce for added texture and flavor. Great when combined with Kalamata olives, or artichokes, even capers.

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If you add anchovies to that, you would have made puttanesca sauce

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Posts: 3727
From: Asheville, NC, US
Registered: Jul 2012

posted June 21, 2014 05:52 AM            

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quote:

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Originally posted by Yin:
If you add anchovies to that, you would have made puttanesca sauce

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There is an anchovy paste as well that is really flavorful

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Posts: 817
From: USA
Registered: Sep 2011

posted June 21, 2014 08:40 PM            

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Anchovies would give it pretty potent flavor.

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