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.
Grilling, pies, and more to pick and choose from
Throw a Better Cookout
Who Will Win Our Bake Off?
A Genius Way to Upgrade Your Fried Eggs
The Cake-Cutting "Hack" Taking Over Instagram
The IKEA Bowl That’s Setting Food on Fire
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)