As the crisp autumn air rolls in and the threat of the first frost looms, gardeners face the same delicious dilemma: what to do with the end-of-season harvest? Preserving the last of the tomatoes is the ultimate way to capture the vibrant, sun-ripened flavours of summer and stock your pantry for the cold months ahead.
In Season – How to Preserve Tomatoes
Learn how preserve tomatoes and make ketchup, sauce, jam and oven-roasted tomatoes with our beginner-friendly recipes
Tomato Ketchup Recipe
Makes 1 bottle (300ml)
Ingredients:
1kg ripe tomatoes, roughly chopped
1 clove garlic, crushed
1 bay leaf
1 cinnamon quill
100ml apple cider vinegar
100g brown sugar
1⁄2 tsp chilli flakes 1 tsp salt
Method:
In a deep saucepan over a medium heat, add tomatoes, garlic, bay leaf, cinnamon, vinegar, brown sugar, chilli flakes and salt, stir until combined. Bring the mixture to the boil and simmer for 30 minutes or until thick.
Remove the bay leaf and cinnamon quill. Allow to cool slightly and blend with the stick blender. Push through a sieve and simmer for another 20 minutes, discarding pulp.
Pour ketchup into sterilised jars and cover immediately. Keeps for up to 2 months in the fridge.
Smart Tip:
Tomato ketchup is a perfect condiment for barbecues and burgers.
Tomato Sauce Recipe
Makes 1 big jar (850ml)
Ingredients:
1 kg ripe tomatoes
1 tbsp olive oil
1 shallot, finely chopped
1 garlic cloves, crushed
1 tbsp tomato purée
1 tsp dried oregano
1 tsp white sugar
Method:
Using a sharp knife, cut a small cross on the base of tomatoes.
Put tomatoes in a large bowl and cover with boiling water. Stand for 1-2 minutes or until skins begin to peel from tomatoes. Drain and rinse under cold water to stop the cooking process. Peel and deseed tomatoes, then roughly chop. Set aside.
Heat oil in a deep saucepan over a low heat. Add shallot, garlic and tomato purée and cook for 5 minutes or until tender. Add the tomatoes, oregano, sugar and season with salt and pepper, stir until combined.
Bring the mixture to a boil, reduce heat and simmer gently for 20 minutes or until thick.
Allow to cool slightly and puree with the stick blender.
Spoon sauce into sterilised jars, seal and refrigerate for up to 1 month or freeze in airtight containers for up to 3 months.
Smart Tip:
You can leave the skin on the tomatoes. This sauce is ideal for pasta and pizza.
Oven-Roasted Cherry Tomatoes Recipe
Makes 1 big jar (850ml)
Ingredients:
600g cherry tomatoes
250ml olive oil
2 sprigs thyme
2 sprigs rosemary
4 garlic cloves
Method:
Preheat oven to 165°C (fan forced). Place the cherry tomatoes in a single layer on the baking tray, sprinkle with olive oil, salt and pepper. Place the thyme, rosemary and garlic cloves between the cherry tomatoes.
Place in oven for 30 minutes. Pour everything into a glass jug and top with olive oil until submerged.
Cover and leave to marinate for at least 2 days.
Spicy Tomato Jam Recipe
Makes 2 x 350ml jars
Ingredients:
1 onion, finely chopped
1kg ripe tomatoes, peeled and finely chopped
100g brown sugar
150g white sugar
60ml apple cider vinegar
1 tsp ground cumin
1 tsp ground coriander powder
1 tsp salt
Method:
In a deep saucepan over a medium heat, add onion, tomatoes, sugars, vinegar, cumin, coriander, salt and pepper, stir until combined. Bring the mixture to the boil and simmer gently, stirring occasionally with a wooden spoon for 11⁄2-2 hours or until the thickness is like jam. Pour jam into sterilised jars and cover immediately. Leave in the fridge for at least 1 week before opening. Keeps for up to 3 months in the fridge.
Pickled Tomatoes Recipe
Makes 1 big jar (1 litre)
Ingredients:
400g small or medium ripe tomatoes, halved or quartered
250ml apple cider vinegar 30g white sugar
2 garlic cloves, crushed
1 tsp coriander seeds
2 bay leaves
2 sprigs of thyme
1 tsp peppercorns
1 tsp salt
Method:
Place tomatoes into sterilised jars. In a deep saucepan over a medium heat, add vinegar, 250ml water, sugar, garlic, coriander seeds, bay leaves, thyme, peppercorns, and salt, stir until combined. Bring the mixture to a boil and stir until the salt and sugar are dissolved.
Pour the pickling mixture over the tomatoes and up to 2cm from the top, and tap the jar on the bench top.
Let cool and then refrigerate. Leave to marinate for at least 2 days. Keeps for up to 2 months in the fridge.
Recipes by Taverne Agency
