Preserving the Tomato Harvest

MLL_7587Look at these beauties!  The Early Girls are still going in my garden.  In fact, I have more tomatoes than I know what to do with and suspect you might too. Here are some ideas for preserving your tomato harvest.  If you take time now to do some slow roasting and stewing, you will reap the rewards for months to come.


This recipe has no yield because it is a simple process that yields as much as you put into it.  Slow-roast and then freeze your tomatoes for future use in sauces, soups, stews and lasagnas. They are also delicious on savory toasts with goat cheese and pesto.


  • olive oil
  • salt and pepper
  • whole cherry tomatoes, stemmed
  • standard tomatoes, stemmed and cut in half
  • salt and pepper


Other ideas for preserving your tomato harvest:

QUICK FOLLOW-UP from last week:  I am happy to report that David Lebovitz’s Tourte de Blettes (Swiss chard and apple tart) is worth every ounce of Swiss chard! 24 ounces, to be exact.  I used my own pie crust and omitted the sugar from the filling.  With the raisins soaked in brandy (um, yum!), it is so not necessary…   



One Response to Preserving the Tomato Harvest

  1. Debbie Minter September 22, 2013 at 10:31 pm #

    Ha! What great timing! My mom and I just did this with a bunch of my yellow sungold tomatoes…yum!!!

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