How often do we reach into the fridge, only to be greeted by what was once a plump tomato, now a soggy mess? Esspecially when we grab a huge bag in the hopes of creating tonnes of delicious salads and pasta. Like avos, tomatoes seem to ripen and go off way too soon; so what do you do with them before you have to toss them in the bin?
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Catch 22
Warmer weather makes tomatoes ripen in a flash, but it also speeds up the spoilage process. So what do you do when you’re suddenly swimming in tomatoes? Don’t stress! Tomatoes are incredibly versatile, whether they’re eaten raw, diced, pickled, or turned into a sauce. Plus, they’re packed with health benefits, boasting antioxidants like lycopene, which is great for heart health.
What to do with extra tomatoes
Some of our favourite ways to use up an abundance of tomatoes include making sun-dried tomatoes or fresh salsa. Both are delicious, easy to make, and can elevate dishes like pasta, pizza, and even homemade bread. Here’s a quick guide to making your own sun-dried tomatoes, perfect for storing or using in a variety of recipes.
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How to Make Sun-Dried Tomatoes
Ingredients:
- Tomatoes (any variety and quantity)
- ¼ tsp salt per 5 cups tomatoes
- 1 tbsp olive oil per 5 cups tomatoes
- Seasonings of your choice (garlic, rosemary, pepper flakes, paprika)
Instructions:
- Preheat the oven to 120°C.
- Slice the tomatoes (halve smaller ones and chop larger varieties) and remove the seeds.
- Mix the tomatoes with salt, olive oil, and your chosen seasonings.
- Arrange the tomatoes cut-side up on a baking tray and roast slowly in the oven until they reach your desired dryness.
- Cool and enjoy! You can eat them right away or store them for later.
How to Store Sun-Dried Tomatoes
Once your sun-dried tomatoes have cooled, you can store them in a few different ways:
- In olive oil: Place the tomatoes in a clean, airtight jar and cover them with olive oil. Store in the fridge for up to 2 weeks. The olive oil can also be used for cooking, as it will absorb the tomato flavour.
- In the freezer: For long-term storage, freeze your sun-dried tomatoes. Lay them flat on a baking tray until frozen, then transfer them to an airtight container or freezer bag. They can last up to 6 months in the freezer.
- Dry storage: If you prefer, store the dried tomatoes in an airtight container at room temperature. Keep them in a cool, dark place, and they’ll last for several weeks.
By preserving your tomatoes, you can enjoy their rich, concentrated flavour long after tomato season has passed. Perfect for adding a pop of sunshine to any dish!
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A version of this article was first written by Bianca Muller for Food&Home.
