As autumn sets in and the last of the tomato harvest comes in, it’s the perfect time to think about how to make those vibrant flavours last through the colder months. Tomatoes are wonderfully versatile and can be preserved in different ways so you can enjoy them long after the growing season has ended. Here are three tried-and-true methods.
- Make a Tangy Tomato Chutney
Green or slightly underripe tomatoes are perfect for chutney. Simmer them slowly with vinegar, sugar, onions, and spices until you get a thick, sticky preserve. Stored in sterilised jars, chutney keeps for months and only improves with age. By Christmas, it’s a delicious companion for cheese boards, cold meats, or nut roasts.
- Freeze for Quick Winter Cooking
If you have a glut of ripe tomatoes, freezing is the simplest method. Just wash, core, and chop them before bagging in freezer-safe portions. You can also roast tomatoes with olive oil and garlic first for a sweeter, concentrated flavour before freezing. Frozen tomatoes are ideal for soups, stews, and pasta sauces when fresh ones are long gone.
- Bottle or “Can” Your Tomatoes
For a more traditional approach, bottling (also known as canning) is a great way to store ripe tomatoes. Skinned and sealed in jars with a little lemon juice or citric acid for safety, they can be kept in a cool place for months. This gives you a ready supply of tomatoes for casseroles, curries, or rich ragù’s – a taste of late summer in the depths of winter.
Whether you prefer the sweet kick of chutney, the ease of freezing, or the tradition of bottling, preserving tomatoes now ensures you’ll have their flavour and colour to brighten even the darkest winter days.
