My favorite way to preserve tomatoes is to slow-roast them (at 200°F for ~ 8-10 hours), and then freeze them. It's not original with me at all; not being inclined to canning, a way to have tomatoes for delicious sauce for pasta or whatever without messing with hot water and jars is appealing.
I bumbled on to Kalyn's method in a Google search a couple of years ago, and have been delighted with the results.
|
|
|---|
