Comments on: Creatively preserved tomatoes: an update http://bostonlocalvores.org/archives/1905 Thu, 17 May 2012 16:36:48 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Donna http://bostonlocalvores.org/archives/1905/comment-page-1#comment-136675 Donna Tue, 27 Apr 2010 19:36:47 +0000 http://bostonlocalvores.org/?p=1905#comment-136675 I dry cherry tomatoes in the dehydrator (cut in half). They are great in soup or on salads. It's the only way I've found to keep pace with cherry tomato plant production and use them all. You can also make your dried tomatoes into powder with a food processor (a trick I learned in Saveur), which is a really tasty flavor base. Somehow adding the tomato powder to soup is deeper and not as tomato-y as adding canned tomatoes. You kept your oiled tomatoes in the fridge, right? Oil + garlic or onions can breed botulism at room temperature. I dry cherry tomatoes in the dehydrator (cut in half). They are great in soup or on salads. It’s the only way I’ve found to keep pace with cherry tomato plant production and use them all. You can also make your dried tomatoes into powder with a food processor (a trick I learned in Saveur), which is a really tasty flavor base. Somehow adding the tomato powder to soup is deeper and not as tomato-y as adding canned tomatoes.
You kept your oiled tomatoes in the fridge, right? Oil + garlic or onions can breed botulism at room temperature.

]]> By: Julia http://bostonlocalvores.org/archives/1905/comment-page-1#comment-136544 Julia Thu, 22 Apr 2010 11:42:53 +0000 http://bostonlocalvores.org/?p=1905#comment-136544 I wonder if the tomatoes rotted from the inside -- there is so much moisture inside that they could ferment, even though they're protected from oxygen. I canned a lot of tomatoes last summer which was a big pain in the arse, but I'm so glad I have them now... I wonder if the tomatoes rotted from the inside — there is so much moisture inside that they could ferment, even though they’re protected from oxygen.

I canned a lot of tomatoes last summer which was a big pain in the arse, but I’m so glad I have them now…

]]> By: geek+nerd http://bostonlocalvores.org/archives/1905/comment-page-1#comment-136531 geek+nerd Thu, 22 Apr 2010 01:51:23 +0000 http://bostonlocalvores.org/?p=1905#comment-136531 That's a bummer! I agree with Iora, I love to slow-roast and freeze my tomatoes. I always do up a couple of batches with garlic cloves, and sometimes onions, then I'll defrost them to use as a base for a delicious tomato soup. Add milk, heat and blend - easy and so tasty! That’s a bummer! I agree with Iora, I love to slow-roast and freeze my tomatoes. I always do up a couple of batches with garlic cloves, and sometimes onions, then I’ll defrost them to use as a base for a delicious tomato soup. Add milk, heat and blend - easy and so tasty!

]]> By: lora http://bostonlocalvores.org/archives/1905/comment-page-1#comment-136522 lora Wed, 21 Apr 2010 14:23:49 +0000 http://bostonlocalvores.org/?p=1905#comment-136522 I slow-roasted tomatoes this summer (4-6 hrs at 200F in the oven, with a bit of oil, salt and pepper), and they stored great in the freezer. I just made sure to stack them and remove all the air from the freezer bags. I've been throwing them in sauces and pasta all winter. I just wish I had made more! I've gone through all 10lbs already. I slow-roasted tomatoes this summer (4-6 hrs at 200F in the oven, with a bit of oil, salt and pepper), and they stored great in the freezer. I just made sure to stack them and remove all the air from the freezer bags. I’ve been throwing them in sauces and pasta all winter. I just wish I had made more! I’ve gone through all 10lbs already.

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