How to Preserve Tomatoes for Fall and Winter

As autumn settles in New Jersey and the surrounding Delaware Valley and tri-state areas, tomato season begins to wind down. By mid to late October, the final harvest fills baskets with ripe fruit. While supermarkets stock tomatoes year-round, nothing compares to the taste of farm-fresh ones, which is why preserving these tomatoes is the best way to enjoy them through the fall and winter.

Freezing tomatoes is perhaps the most direct way to save them. It requires minimal preparation and keeps their fresh, bright flavor remarkably well. The benefit is its sheer simplicity. Anyone can do it.

To freeze whole tomatoes, first wash and dry them completely. Place them on a baking sheet in a single layer, making sure they don't touch. Put the sheet in the freezer for a few hours until the tomatoes are solid. This step prevents them from clumping together in a large, frozen mass. Once they're individually frozen, you can transfer them into freezer bags or airtight containers. For chopped or stewed tomatoes, you can cook them down first, let them cool, and then pour them into containers, leaving a little room at the top for expansion.

Frozen tomatoes lose their firm texture upon thawing, making them unsuitable for fresh salads. Their skin will slip off easily. However, their flavor remains bright and garden-fresh. They are perfect for dropping into soups, stews, and chilis throughout the winter. Thawed and chopped, they form an excellent base for quick pasta sauces or casseroles, bringing a burst of summer to a hearty meal.

Properly stored in an airtight container or freezer bag, frozen tomatoes will maintain good quality for up to a year. They are still safe to eat after that, but their flavor and texture may begin to diminish.

Canning is a classic preservation technique that makes tomatoes shelf-stable. It allows you to stock your pantry with jars of whole, diced, or crushed tomatoes, ready for any recipe. This method is satisfying, filling your shelves with the beautiful red jewels of your labor.

Canning requires some special equipment, including glass jars, lids, rings, and a large pot for a boiling water bath or a pressure canner. Tomatoes are acidic enough for water bath canning, which is more accessible for beginners. Find out more about canning on our canning blog.

Canned tomatoes have a cooked, slightly concentrated flavor. They are softer than fresh tomatoes but hold their shape better than frozen ones. Their taste is deep and savory. These are the workhorses of the pantry. Use them for pizza sauce, marinara, shakshuka, or any dish that requires a cooked tomato base. They provide a foundation of flavor that is both comforting and versatile.

When jars are properly sealed and stored in a cool, dark place, canned tomatoes can last for 18 months or even longer. Always check that the seal is intact before using; the lid should be concave and not pop when pressed.

Drying tomatoes, either in the sun or in an oven or dehydrator, removes their water content. This concentrates their sugars and flavors into a chewy, intensely sweet-tart morsel. The payoff for this technique is an ingredient with an incredibly potent flavor.

To dry tomatoes, slice them evenly; smaller tomatoes like cherry or Roma varieties can just be halved. Arrange them in a single layer on drying racks. If using an oven, set it to its lowest temperature, prop the door open slightly for air circulation, and let them slowly dry for several hours until they are leathery and pliable. A food dehydrator accomplishes the same thing with more temperature control. True sun-drying requires several days of hot, dry, sunny weather, which may be scarce in the fall. After drying, the tomatoes can be stored as they are or packed in jars with olive oil and herbs.

Dried tomatoes possess a powerful, savory, and sweet flavor profile that is completely distinct from fresh tomatoes. It's a taste of pure, condensed summer. Their texture is pleasantly chewy. Rehydrated in warm water or oil, they are wonderful chopped into salads, pasta dishes, or sandwiches. They can be blended into pestos, dips, and spreads, or baked into breads for a burst of rich flavor. Those packed in oil are ready to use right out of the jar.

Completely dried tomatoes stored in an airtight container will last for about six months at room temperature. Packed in oil and stored in the refrigerator, they can last for several months, while a stash in the freezer will keep for up to a year.

Pickling introduces a new dimension to tomatoes, transforming them with a salty, acidic brine. This method is particularly good for small, firm tomatoes, including green ones left on the vine at the first frost.

Pickling involves submerging tomatoes in a brine made of vinegar, water, salt, and often sugar. Spices like dill, garlic, mustard seed, and peppercorns are added for extra flavor. Small, whole tomatoes can be pricked with a fork to allow the brine to penetrate. Larger tomatoes can be quartered or sliced. The tomatoes are packed into jars, covered with the hot brine, and then sealed. For long-term storage, the jars can be processed in a boiling water bath, similar to canning. Refrigerator pickles, which are not heat-processed, are an easier alternative but must be kept cold.

Pickled tomatoes are a delightful surprise. They are tangy, salty, and infused with the flavors of the chosen spices. The tomato's natural sweetness provides a lovely balance to the sharp vinegar. They are fantastic on appetizer platters, chopped into potato or egg salads, or served alongside grilled meats and rich dishes to cut through the fat. They also make a unique and zesty topping for burgers and sandwiches.

Properly canned and sealed pickled tomatoes will last for at least a year in the pantry. Refrigerator pickles, on the other hand, should be eaten within a month or two.

Fermentation is an ancient preservation method that uses salt to foster the growth of beneficial bacteria. These microbes convert sugars into lactic acid, which preserves the tomatoes and gives them a complex, tangy flavor.

Fermenting tomatoes is straightforward. Chopped or whole small tomatoes are combined with salt and sometimes a starter culture like whey. They are placed in a jar, pressed down to release their juices and submerge them, and then weighted down to keep them under the liquid. The jar is covered with a lid that allows gas to escape. It's left at room temperature for several days to a week. You'll see bubbling as the fermentation happens. Once the desired level of sourness is reached, the jar is moved to the refrigerator to slow the fermentation.

Fermented tomatoes have a complex, savory, and pleasantly sour taste with a slight effervescence. The flavor is alive and constantly evolving. They are a bit like a pickle but with a deeper, more rounded umami character. They are excellent in salsas, blended into gazpacho, or used as a condiment. The probiotic-rich brine can even be used in salad dressings or sipped on its own.

Stored in the refrigerator, fermented tomatoes can last for several months. Their flavor will continue to develop and become more sour over time.

Making tomato paste or puree is about cooking tomatoes down to their deepest, most concentrated form. This removes a significant amount of water, leaving behind a thick, rich base that is a cornerstone of many cuisines.

To make a puree, tomatoes are cooked until soft, then run through a food mill or blender to remove skins and seeds. This sauce is then simmered for hours, slowly reducing and thickening. For paste, the puree is cooked even longer until it's extremely thick and dark red. Spreading the puree on a baking sheet and cooking it in a low oven can speed up the final thickening stage. The finished product can be stored in small jars in the refrigerator or frozen in ice cube trays for easy-to-use portions.

Tomato paste has the most intense, concentrated tomato flavor possible. It's deeply savory with a touch of sweetness. Puree is less intense but still rich and smooth. These products are foundational. A spoonful of paste can add incredible depth to soups, sauces, and braises. Puree is the smooth starting point for countless sauces, from simple marinara to complex curries.

Tomato paste and puree can be canned for long-term pantry storage, where they'll last over a year. Once a jar is opened, it should be kept in the refrigerator and used within a week or two. Frozen portions in airtight containers will last for six to eight months.

Proper storage prevents spoilage and maintains quality across all preservation methods. Safety is crucial when preserving tomatoes, particularly with canning and fermentation. Follow tested recipes and processing times to prevent foodborne illness. When in doubt, refrigerate preserved tomatoes and use within recommended timeframes. Check preserved tomatoes regularly for signs of spoilage, such as off odors, mold, or unusual textures. Discard any questionable items immediately. Label all preserved foods with dates and contents to track freshness and rotate stock appropriately.

The effort invested in preserving tomatoes pays dividends throughout the winter months. Each method offers unique flavors and textures that brighten cold-weather meals. With proper techniques and storage, summer's tomato harvest can provide delicious ingredients well into the following spring.