Page 66 - Fall2011

gourmet.com) or The Nourished Kitchen (www. Tomatoes lend themselves to all three of our preserving methods.
nourishedkitchen.com). Although canning tomatoes is most common, freezing them is easier and
less time consuming. Simply remove the core and freeze them whole on
PRODUCE PRESERVATION IN ACTION cookie sheets; once hard, transfer to freezer bags for more economical
There are many ways to preserve foods and storage. Coincidently, freezing tomatoes cracks their skin, which makes
this article merely scratches the surface of pos- for easy removal with a little rubbing and warm water. Although freezing
sibilities. Each method has its own pluses and changes their texture, they are still enormously useful in cooked dishes.
minuses with different foods; however, finding Incidentally, the total antioxidant levels found in tomatoes cooked for
what works for your family’s taste preferences, a half hour are 62 percent higher than in raw. Frozen tomatoes can be used
3
storage space and allotted time is the real objec- to make a lovely pasta or pizza sauce (see recipe below) in the crockpot
tive. The following information may inspire one with sautéed onions, herbs and spices or a creamy butternut squash and
or two fresh ideas. tomato bisque. Use them for chili, goulash, basil meatballs in tomato sauce,
sloppy joes, ketchup or tomato paste. Another option is to pre-make sauces
LUSCIOUS TOMATOES and pastes with fresh tomatoes, soups, and tomato paste, and freeze them
Tomatoes are quite versatile, and home- for later use.
grown tomatoes are one of the finest tasting Dehydrating fresh tomatoes is an age-old process, as their high acid-
foods on the planet. But depending on where you ity makes them perfect for this method. They are tangy and delicious on
reside (such as at nine thousand feet in Colorado pizza, in sauces, chopped in salads or pulled right from the bag as a treat
where I am), growing them can take some work. and are easy to make at home (see recipe below).
Luckily tomatoes are frequently found at reason- And tomatoes can be fermented. Making multiple batches of ripe-
able case pricing at local farmers markets. from-the-vine cultured tomato salsa is a wonderful way to preserve

RECIPES USING FROZEN ANd dEHYdRATEd TOMATOES

PIZZA/PASTA SAUCE FROM FROZEN TOMATOES: Much like many typical sauce recipes, this formula is forgiving and
flexible for all occasions. Take approximately 4 to 5 pounds of frozen tomatoes from the freezer, run them under warm
water and rub the skins off. Toss the skinless tomatoes in a large crockpot or pot on the stove. Sauté 2 large onions in 3 or
4 tablespoons olive oil until soft. Add 4 to 6 cloves garlic and cook for another minute or two. Add herbs: basil, oregano
and thyme (maybe a little pesto if you have some), and don’t be shy with quantities (about 1 to 2 tablespoons fresh, 1
to 2 teaspoons dried). Sprinkle on 1 teaspoon sea salt and a little pepper to taste and 1 teaspoon or more of evaporated
cane juice sugar to balance the acidity of the tomatoes. Simmer until the sauce reaches desired consistency (1 to 2 hours),
stirring occasionally to break the tomatoes apart. Consider embellishing this recipe with 1 cup of organic red wine, replace
an onion with several leeks, add fresh or roasted red peppers, toss in a handful of sundried tomatoes (see below) or 1 cup
puréed zucchini or butternut squash.

“SUN-dRIEd" TOMATOES: Although called “sun-dried,” most dehydrated tomatoes are not produced from the sun’s rays.
Take any quantity of ripe, yet firm tomatoes (Roma or paste tomatoes are best because of their thicker, meatier walls,
fewer seeds and less water). Cut the tomatoes in half lengthwise, or thirds if large, and remove the stem and any bruised
or soft areas. They will shrink to approximately one quarter their original size. If using a dehydrator, simply spread the
tomatoes evenly on dehydrator trays, sprinkle with sea salt and any herbs of choice, set to around 120˚F and dry for up
to 24 hours. The end product should be leathery and pliable, not brittle. Although an oven doesn’t produce as consistent
results as a dehydrator, it still works. When done, store in airtight storage containers (careful to remove extra air). The
tomatoes can be kept at room temperature for a few days, but for longer storage, the freezer is best (for up to 12 months)
just in case there is a touch of moisture remaining, making a breeding ground for mold. To soften, soak dried tomatoes
in equal parts boiling water and vinegar for a few minutes, then drain. Use as is or drench in olive oil, herbs and garlic
and marinate in the fridge for a day or so before eating.

TOMATO PASTE: Toss frozen tomatoes into a pot with some optional chopped onions. Cook them until mushy and
blend with handheld blender or transfer to standing blender. Return mixture to pot and add salt and pepper to taste and
herbs if desired. Boil down, stirring frequently until it is smooth and a concentrated paste (about an hour). Add honey
or other sweetener to temper the acidity, using approximately one teaspoon for every two cups of paste. Paste can be
re-frozen if needed.

66 Wise Traditions FALL 2011 FALL 2011 Wise Traditions

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