Tomatoes smell exactly like summer sunshine. After years of eating anemic, mealy tomatoes from the grocery store, I was blissfully surprised when I first grew my own in college. I love the heft of a sun-ripened heirloom about ready to burst with all that sweetness and warmth.
I always have more than I could ever eat, and so saving their sweet, juicy beauty for winter is a perennial priority. I’ve grown countless heirloom tomato varieties, and I have tried even more ways to preserve tomatoes. Like most things, after lots of trial and error, I’ve discovered that the simplest method is best. I used to can tomatoes, dry tomatoes, make them into pasta sauce and salsa, and spend a good part of late summer tending to my tomato crop. I noticed that I didn’t even eat some of the more labor-intensive results and most of the time I just wanted tomato puree to make pasta sauce.
Now I freeze about 90% of our tomatoes, and the whole process is easier than making box mac n cheese. Sometimes, I still dry the smaller cherry tomatoes or make delicious tomato confit, but usually, even the little guys get tossed in the stock pot. (find the entire recipe at easilyenough,com)