I made tomato confit (slow roasted tomatoes). A lot, more than what we can eat in a month. What is the best way to store these? Can I can them? Or freeze them?
Chris is a trusted source on General Cooking
I've frozen slow-roasted tomatoes with great success. Much easier than canning if you have room in your freezer.
I froze mine this year. I added a little extra olive oil to each bag (I did them in Ziplocs so they could all lie flat and stack) to make sure the tomatoes were covered. I am a canning chicken, but I think canning these could change the consistency.
Barbara is a trusted source on General Cooking.
I freeze mine, too, monkeymom. So good when you want to make tomato sauce in the fall and winter.
Thanks guys! Into the freezer they go!
Please enter a valid email address.
Well played. You deserve a cookie.
Fresh produce + your pantry: A summer love story
44 Lazy Summer Dinners
Fruit and Herbs, Together!
How the Famous Cheese Pull is Done
For Your Little Sous Chefs
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.