Summer tomatoes are abundant and inexpensive, but it can be harder to find tomatoes with the same flavor in winter. Preparing and storing tomatoes during the summer is a practical way to add their flavor to dishes year-round. There are several ways to preserve tomatoes, each suited to a different use. Here are common methods and points to consider.
Tomato sauce with red peppers
To thicken tomato sauce and give it a deeper flavor, add red peppers while the sauce cooks. Simmering the peppers with the tomatoes for a long time helps the two flavors blend thoroughly. The sauce should be thick before it is put into jars; a watery sauce may separate in storage. No tested canning recipe is provided for this sauce, so do not store the jars in the pantry. Divide the sauce into shallow containers, refrigerate it within 2 hours of cooking, and use it within 3–4 days or freeze it. For pantry storage, follow a tested canning recipe specifying the ingredient proportions and processing conditions.
Tomato sauce with basil
Fresh basil adds a strong, rich aroma to tomato sauce. Add the basil leaves toward the end of cooking to keep their aroma from evaporating. Make the sauce thick enough to use directly on pasta or pizza, and drain off excess liquid before transferring it to jars. No tested canning recipe is provided for this sauce, so do not store the jars in the pantry. Divide the sauce into shallow containers, refrigerate it within 2 hours of cooking, and use it within 3–4 days or freeze it. For pantry storage, follow a tested canning recipe specifying the ingredient proportions and processing conditions.
Freezing tomatoes for winter
For a simpler alternative to canning, pour cooked tomato sauce into small molds and freeze it. Silicone molds make the frozen sauce easy to remove. Transfer the frozen cubes to a bag and keep them in the freezer, taking out only as much as you need. Add a frozen cube directly to a hot pan to thaw it quickly and conveniently.
Winter menemen mixture
Another winter preparation is tomato sauce with green peppers, which makes it easier to prepare menemen on a cold day. Finely chop the peppers and sauté them briefly with the tomatoes for a more even mixture. Divide it among jars or small containers for storage. When ready to use, put it directly into a pan, crack eggs over it, and cook menemen. Avoid leaving the mixture too watery so the dish keeps its consistency.
Jars and storage conditions
Clean containers matter; sealing lids or boiling jars beforehand does not make these sauces suitable for pantry storage. Keep every mixture in this article, including the menemen mixture, cold: divide it into shallow containers and refrigerate within 2 hours, or 1 hour above 32°C / 90°F; use within 3–4 days or freeze. Wipe sauce from the jar rims with a clean cloth during filling so the lids fit securely. Refrigerate opened jars and use the contents within a few days; opened jars left at room temperature for a long time are more likely to mold. Label frozen portions with the date so you can use older portions first. Freezing small portions reduces waste because you can thaw only what you need while keeping the rest frozen.