How to Preserve Tomatoes

There’s nothing quite like the taste of a perfectly ripe, sun-warmed tomato fresh off the vine. But when your garden (or local farmer’s market) blesses you with more than you can eat, it’s time to think about preservation. After all, no one wants to see good tomatoes go to waste!

The best method depends on how you plan to use them later. If you love making rich pasta sauces or hearty soups, canning is a fantastic way to lock in that peak-season flavor for months. Short on time? Freezing is quick and easy—whether you’re storing whole tomatoes or blending them into purée. Looking for a more intense, concentrated taste? Try drying or dehydrating; the result is a chewy, flavorful bite that works wonders in pastas and salads. And if you’re feeling adventurous, fermenting adds a tangy twist while naturally extending their shelf life.

Beyond these go-to methods, there are some old-school techniques worth exploring, like preserving in oil or salt-curing—both used for generations to keep tomatoes fresh without refrigeration.

In the next sections, we’ll break down each method step by step so you can find the best way to preserve your haul and enjoy summer’s bounty all year long.

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Why Preserve Tomatoes?

There’s nothing quite like biting into a perfectly ripe tomato, still warm from the sun. But as any gardener or tomato lover knows, that freshness doesn’t last long. One day they’re firm and beautiful, and the next, they’re turning soft and overripe. If you’ve ever found yourself with more tomatoes than you can possibly eat before they spoil, learning how to preserve them is a game-changer.

Preserving tomatoes lets you enjoy their rich flavor long after the season ends. Whether you’re canning, freezing, drying, or fermenting, each method helps lock in nutrients and extend their shelf life for months—or even years. Plus, when you preserve tomatoes at home, you skip all the artificial preservatives and additives found in many store-bought options.

Beyond saving money, preserving tomatoes is a great way to cut down on food waste. Instead of tossing out overripe tomatoes or watching extras go bad on the counter, you can turn them into flavorful sauces, tangy pastes, or sun-dried gems that add depth to your cooking year-round. Stocking up when tomatoes are at their peak also means you get the best quality for the lowest price.

And let’s not forget versatility—preserved tomatoes have endless uses in the kitchen. Canned tomatoes make a perfect base for soups and stews, while dried or fermented ones bring bold flavors to salads and pasta dishes. Freezing whole tomatoes? That’s an easy trick for making fresh-tasting salsa or sauce with minimal effort later on.

For those who love self-sufficiency, traditional preservation techniques connect us to old-world wisdom. Methods like oil-curing and salt-packing don’t just keep tomatoes edible—they actually enhance their flavors in unexpected ways.

Now that we’ve covered why preserving tomatoes is worth it, let’s take a look at which varieties hold up best for different preservation methods.

Best Tomato Varieties for Preservation

Not all tomatoes are created equal when it comes to preserving them. Some hold up beautifully in a jar, while others shine when frozen or dried. Picking the right variety can make your life a whole lot easier—saving you time, effort, and frustration down the road.

Best Tomatoes for Canning

If you’re planning to can tomatoes, go for firm, meaty varieties with fewer seeds and less water content. Roma tomatoes (also known as paste tomatoes) are a classic choice because of their dense flesh and rich flavor. They cook down beautifully into sauces without turning watery. Other great options include San Marzano, Amish Paste, and Opalka—all prized for their thick texture and natural sweetness. These varieties make the best tomato sauce, hands down.

Top Picks for Freezing

Freezing is a great option if you want to preserve tomatoes quickly without much prep work. Smaller varieties like Sungold or Sweet 100s freeze well whole and add little bursts of flavor to soups and stews in the winter. If you prefer slicing tomatoes, Beefsteak and Early Girl also work, but keep in mind they’ll soften quite a bit after thawing. If you’re planning to use them in sauces or soups, texture won’t be an issue at all!

Best Tomatoes for Drying

Drying concentrates the flavor, making tomatoes even sweeter and more intense. If you’re into sun-dried tomatoes, go for small, flavorful types like Principe Borghese, Juliet, or Yellow Pear. Their high sugar content means they pack a punch when dried—and they store beautifully for months.

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Ideal Varieties for Fermenting

Fermenting is an underrated way to preserve tomatoes, giving them a tangy kick that works well in salads or sandwiches. Firm-fleshed varieties like Plum tomatoes, such as Roma or Amish Paste, hold up best during fermentation, while cherry tomatoes stay juicy but gain a slightly fizzy bite. If you’ve never tried fermenting before, start with a mix of both and see which you like better!

Picking the right tomato makes all the difference when it comes to preserving them properly. Now that you’ve got your varieties sorted, let’s talk about how to can them safely!

Canning Tomatoes Safely

Canning tomatoes is one of the best ways to lock in their fresh flavor for months. Whether you’re working with whole, crushed, or sauce-style tomatoes, following the right steps ensures they stay safe and delicious. Let’s go over everything you need to know to can tomatoes the right way.

Water Bath Canning

Water bath canning works well for high-acid foods like tomatoes, but here’s something many people don’t realize—modern tomato varieties often have lower acidity than older ones. To be safe, always add bottled lemon juice or citric acid to each jar.

What You’ll Need:

• Fresh, ripe tomatoes (Roma or other paste varieties work best)
• Bottled lemon juice or citric acid
• Salt (optional, for flavor)
• Glass canning jars with lids and bands
• Large stockpot or water bath canner

Step-by-Step Process:

1. Prepare Jars & Tomatoes: Wash and sterilize jars. Blanch tomatoes in boiling water for about a minute, then transfer them to an ice bath—the skins should peel right off.
2. Fill Jars: Add 1 tablespoon of bottled lemon juice (or ¼ teaspoon citric acid) per pint jar. Pack your tomatoes in tightly, leaving about ½ inch of headspace. Salt is optional but adds a nice touch of flavor.
3. Remove Air Bubbles & Seal: Run a spatula or chopstick around the inside of each jar to release trapped air. Wipe rims clean and secure lids firmly but not too tight.
4. Process in Water Bath: Place jars in boiling water and process for 40 minutes (pints) or 45 minutes (quarts). If you live at a higher altitude, adjust your processing time accordingly.
5. Cool & Store: Once done, carefully remove jars and let them sit undisturbed for at least 12 hours before checking seals and stashing them away in a cool, dark spot.

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Pressure Canning

If you’re planning to preserve tomato sauces or salsas with added ingredients like onions or peppers, pressure canning is the safer option since it reaches higher temperatures that kill bacteria like botulism spores.

How to Pressure Can Tomatoes:

1. Prepare Jars & Tomatoes just as you would for water bath canning.
2. Fill Jars & Remove Air Bubbles before securing lids and bands snugly but not too tight.
3. Set Up the Pressure Canner: Add 2–3 inches of water, place your jars inside on a rack (never directly on the bottom!), and lock the lid securely.
4. Process at Proper Pressure: Maintain 11 PSI (dial gauge) or 10 PSI (weighted gauge) for 15 minutes (pints) or 20 minutes (quarts). Don’t forget to adjust based on altitude if needed.
5. Cool & Store Safely: When done, let the pressure drop naturally before opening the lid—rushing this step can cause liquid loss inside the jars. Once cooled, test the seals before storing.

Common Canning Mistakes & Fixes

Even seasoned canners run into issues now and then:

• Floating Tomatoes? This happens when they aren’t packed tightly enough—pressing them down as you fill helps prevent this.
• Lids Didn’t Seal? If a jar doesn’t seal within 24 hours, pop it in the fridge and use it soon or reprocess with a fresh lid.
• Cloudy Liquid? Hard water minerals or starch from overripe tomatoes might be the culprit—it’s harmless but avoidable by using firmer fruit.

Mastering these techniques makes sure your pantry stays stocked with home-canned tomatoes all year long! Now that we’ve covered safe canning practices, let’s move on to another simple method—freezing tomatoes for easy storage without special equipment.

Freezing Tomatoes: Step-by-Step Guide

Freezing tomatoes is one of the simplest ways to preserve their fresh taste without all the fuss of canning. Whether you freeze them whole, chopped, or as a purée, this method locks in their flavor and nutrients for months. Plus, it’s a great way to make sure none of your garden’s hard-earned bounty goes to waste.

Whole vs. Chopped vs. Puréed

Before you toss those tomatoes into the freezer, think about how you’ll be using them later. Will they go into sauces? Soups? Maybe a quick salsa? The way you prep them now will save you time when you’re ready to cook.

• Whole Tomatoes: Great for roasting or blending into sauces later—just pop them straight into the pot!
• Chopped Tomatoes: Perfect for soups, stews, and casseroles where smaller pieces are more convenient.
• Puréed Tomatoes: Best for pasta sauces, marinades, or anywhere you’d use crushed tomatoes from a can.

Step-by-Step Freezing Instructions

1. Wash and Dry – Rinse your tomatoes under cold water to remove dirt and any pesticides. Then, pat them dry with a clean towel—you don’t want extra moisture causing ice crystals.
2. Blanch (Optional) – If peeling tomatoes isn’t your idea of fun, blanching makes it easier. Drop them in boiling water for about 30–60 seconds, then transfer to an ice bath. The skins will slip right off!
3. Cut (If Needed) – If you’re planning to freeze diced or sliced tomatoes, chop them now before they go in the freezer.
4. Spread on a Baking Sheet – Lay out whole or chopped tomatoes in a single layer on a parchment-lined baking sheet. This prevents them from sticking together in one big frozen lump.
5. Flash Freeze – Stick the tray in the freezer for an hour or two until the tomatoes are solid. This keeps them from clumping when stored long-term.
6. Transfer to Storage Bags – Move your frozen tomatoes into airtight freezer bags or containers. Squeeze out as much air as possible—it helps prevent freezer burn! Label with the date so you know when to use them up.
7. Store Properly – Keep your frozen tomatoes at 0°F (-18°C) or lower for best quality. They’ll stay good for about 8–12 months, but let’s be honest—you’ll probably use them up before then!

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Preventing Freezer Burn

Freezer burn can make your tomatoes dry and tough—not exactly what you want after all that effort! Here’s how to avoid it:

• Press out as much air as possible before sealing freezer bags.
• Use vacuum-sealed bags if you have them—they work wonders for long-term storage.
• Freeze in small portions so you only thaw what you need.
• Keep your freezer temperature stable; fluctuating temps cause ice crystals to form inside the food.

Frozen tomatoes are incredibly versatile—you can thaw them overnight in the fridge or just toss them straight into soups and sauces while cooking! Next up, we’ll dive into another fantastic preservation method: drying and dehydrating tomatoes.

Drying and Dehydrating Tomatoes

Drying tomatoes is a fantastic way to lock in their rich, concentrated flavor while extending their shelf life for months. Whether you go the old-fashioned route with sun-drying or use a more controlled method like an oven or dehydrator, the result is a delicious, versatile ingredient. Dried tomatoes add a punch of flavor to soups, sauces, and even homemade spice blends. Plus, they make for an irresistible snack straight out of the jar.

Sun-Drying vs. Oven-Drying

Sun-drying is one of the oldest food preservation techniques, but it requires hot, dry weather—ideally above 85°F with low humidity. If you live in a climate where summer days are scorching and rain is rare, this method might be perfect. Here’s how to do it:
– Choose meaty tomato varieties like Roma or San Marzano. Juicier types take longer to dry and may spoil before they’re fully dehydrated.
– Slice them about ¼ inch thick to ensure even drying.
– Sprinkle lightly with salt—it helps draw out moisture and enhances flavor.
– Arrange slices on a drying rack in direct sunlight, covering them loosely with cheesecloth to keep insects away.
– Bring them inside overnight to prevent dew from reintroducing moisture.
– Depending on your climate, they’ll be ready in 4–10 days—patience is key!

If waiting over a week isn’t ideal, oven-drying is a faster and more reliable option:
– Preheat your oven to 200°F (or the lowest setting possible).
– Place tomato slices on a parchment-lined baking sheet or use a wire rack for better airflow.
– Keep the oven door slightly open so moisture can escape (a wooden spoon can prop it open just enough).
– Bake for 6–12 hours, checking occasionally until they’re leathery but still pliable.

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Using a Dehydrator for Faster Drying

If you plan on drying tomatoes regularly, investing in a food dehydrator is worth considering. It provides even airflow and controlled temperatures, making the process almost foolproof:
– Set the temperature between 125–135°F—this range preserves color and nutrients while removing moisture efficiently.
– Rotate trays every few hours for uniform drying (some dehydrators do this automatically).
– Drying time varies between 8–18 hours, depending on humidity levels and slice thickness—just check periodically until they reach the right texture.

Storing Dried Tomatoes

The key to keeping dried tomatoes fresh is proper storage:
– Use an airtight container and store them in a cool, dark place—this prevents them from absorbing moisture from the air.
– Vacuum-sealing works well if you want to extend their shelf life beyond a year.
– Freezing is another great option—just pack them into freezer-safe bags to maintain their texture and prevent oxidation.

When you’re ready to use them, simply soak dried tomatoes in warm water for about 30 minutes until they soften up. Want something extra flavorful? Try storing them in olive oil with garlic and herbs—just remember to refrigerate and use within two weeks for safety reasons.

Next up, let’s dive into fermenting tomatoes, an age-old technique that not only preserves but also enhances their flavor with gut-friendly probiotics!

Fermenting Tomatoes for Long-Term Storage

Fermenting tomatoes is a time-honored way to preserve their flavor while adding a tangy twist. Unlike canning, which requires heat and precise sealing, fermentation is a hands-off process that relies on natural bacteria to do the work. The result? A probiotic-rich, slightly sour tomato that deepens the flavor of soups, pasta sauces, and even bruschetta. Plus, it’s one of the easiest preservation methods out there—no fancy equipment required.

Benefits of Fermented Tomatoes

Why bother fermenting tomatoes? For starters, it enhances their natural sweetness while introducing a complex, almost umami-like depth. Fermentation also creates beneficial probiotics that support gut health—something modern diets often lack. And let’s not forget convenience: once fermented, tomatoes can last for months in the fridge without taking up precious freezer space.

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How to Ferment Tomatoes at Home

What You’ll Need:
– Fresh, ripe tomatoes (cherry or roma varieties work best)
– Non-iodized salt (sea salt or kosher salt is ideal)
– Filtered water
– Garlic, herbs, or spices (optional for extra flavor)
– A glass jar with a loose-fitting lid or fermentation weight

Step-by-Step Instructions:
1. Prep the Tomatoes – Give them a good rinse and decide whether to leave them whole or slice them up—it’s totally up to you.
2. Make the Brine – Stir 1 tablespoon of salt into 2 cups of filtered water until dissolved.
3. Pack the Jar – Fill your jar with tomatoes, layering in garlic and herbs if you like. Aim for a snug fit without crushing them.
4. Pour the Brine – Completely cover the tomatoes with your saltwater solution. If they start floating, weigh them down with a small fermentation weight or even a clean rock inside a plastic bag—whatever works!
5. Cover and Store – Loosely cap the jar so gases can escape and stash it in a cool, dark spot (somewhere between 60–75°F).
6. Wait and Taste – In about 5–7 days, you should see some bubbling—that’s the good bacteria doing their thing! Start taste-testing after a week; let it go longer if you want a stronger tangy bite. Once you’re happy with the flavor, tighten the lid and store in the fridge for up to six months.

Fermented tomatoes are an easy way to add bold flavor and gut-friendly benefits to your pantry staples. Ready for more old-world techniques? Next up: preserving tomatoes in oil!

Traditional and Lesser-Known Methods

When you think about preserving tomatoes, canning and freezing probably come to mind first. But long before modern refrigerators, people found creative ways to keep tomatoes fresh using simple, natural methods. Some of these old-school techniques not only preserve tomatoes but also enhance their flavor in ways you won’t get from a freezer.

Preserving in Oil

This method has been a staple in Mediterranean kitchens for generations. By drying tomatoes and submerging them in olive oil, you create an oxygen-free environment that keeps spoilage at bay while intensifying their taste. The result? A rich, almost candy-like tomato that bursts with flavor in every bite.

How to Do It:

1. Slice your tomatoes and remove excess moisture by roasting or sun-drying them until they’re slightly shriveled but still tender.
2. Pack them into a sterilized jar with garlic, herbs, or even chili flakes for extra depth.
3. Pour high-quality olive oil over the tomatoes, making sure they’re completely covered.
4. Store in a cool, dark place and use within a few months for the best quality.

This technique works especially well with cherry or plum tomatoes, since they naturally have less moisture. Just remember—once you open the jar, keep it in the fridge to prevent any unwanted bacteria from sneaking in!

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Salt-Curing Tomatoes

Ever wondered how people managed to store food without refrigeration? Salt curing is one of those age-old tricks that works like magic. By drawing out moisture, salt prevents bacteria from growing while concentrating the tomato’s natural sweetness. The result is an intense, umami-packed ingredient that can take your sauces and stews to the next level.

How to Do It:

1. Thinly slice ripe tomatoes and coat them generously with coarse salt—don’t be shy with it!
2. Lay them out on a rack or tray in a dry, airy space (think pantry or windowsill).
3. After several days, once they’ve shriveled up nicely, transfer them to an airtight container with extra salt or oil for added shelf life.

These little flavor bombs are perfect for tossing into soups or sprinkling over pasta for a punch of deep, concentrated tomato goodness.

If you love experimenting in the kitchen, give these traditional methods a try. You might just find that these old-world techniques bring something special to your cooking—something you won’t get from store-bought canned tomatoes!

Storage Duration: How Long Will They Last?

The shelf life of preserved tomatoes depends on how they’re stored and which method you use. Some last for months, while others need to be eaten much sooner. Let’s break it down:

• Canned Tomatoes: If properly sealed, canned tomatoes—whether whole, crushed, or turned into sauce—can last 12 to 18 months in a cool, dark pantry. But don’t just go by the date; always check for warning signs like bulging lids, leaking jars, or off smells. If the lid doesn’t “pop” when you open it, that’s a red flag.
• Frozen Tomatoes: When packed in airtight bags or containers, frozen tomatoes stay good for 8 to 12 months. The biggest enemy? Freezer burn. It won’t make them unsafe, but it can ruin the texture. To avoid this, squeeze out as much air as possible before freezing and keep them at a steady temperature.
• Dried Tomatoes: Stored in an airtight container in the pantry, dehydrated tomatoes can last 6 to 12 months. Want to stretch that even further? Vacuum-seal them or store them in the freezer. A small desiccant packet helps keep moisture at bay.
• Fermented Tomatoes: These will keep for 4 to 6 months in the fridge—just make sure they stay submerged in their brine. If you see mold or yeast growth, it’s time to toss them. And always use a clean utensil when scooping them out!
• Oil-Preserved Tomatoes: Tomatoes packed in oil should be refrigerated and eaten within 2 to 3 weeks. If you want to extend their shelf life without losing flavor, freeze them instead.

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A simple trick? Label your jars and bags with the date you made them. That way, you’ll always know what needs to be used up first!

Troubleshooting Preservation Problems

Preserving tomatoes isn’t always smooth sailing—sometimes, things just don’t go as planned. If you’ve hit a snag, don’t worry. Here’s how to fix some of the most common issues.

Canning Issues: Jars Didn’t Seal Properly

Nothing’s more frustrating than opening your canner and seeing lids that didn’t seal. Before processing, always wipe the rims clean and check that your lids are brand new and free of dents or rust. If a jar doesn’t seal, you can either reprocess it within 24 hours or pop it in the fridge and use it soon.

Floating Tomatoes in Jars

Ever notice your tomatoes rising to the top after canning? That’s usually from trapped air. To help prevent this, use a bubble remover tool (or even a butter knife) to release air pockets before sealing. Packing tomatoes tightly and following proper headspace guidelines also makes a big difference.

Freezer Burn on Frozen Tomatoes

Freezer burn can ruin your hard work, leaving tomatoes with a dry, leathery texture. The trick? Use airtight containers or vacuum-sealed bags, making sure to remove as much air as possible. Also, label everything with dates so you use the oldest ones first!

Mold in Fermented Tomatoes

Fermenting is amazing, but mold can be a deal-breaker if you’re not careful. Always keep tomatoes fully submerged in brine using a fermentation weight, and check daily for any signs of surface mold. If you see a little white film on top, don’t panic—just skim it off and keep an eye on it.

Dried Tomatoes Turned Too Hard or Brittle

If your dried tomatoes feel like rocks instead of chewy bites, they may have been left in the dehydrator too long. To soften them up, soak them briefly in warm water before using, or store them in olive oil for a softer texture and added flavor boost.

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Want more preservation tips? Check out our guides on canning tomatoes and fermenting vegetables for expert advice!

Frequently Asked Questions (FAQ)

How long do preserved tomatoes last?
That depends on how you store them! If you’ve canned your tomatoes properly, they’ll stay good for 12 to 18 months in a cool, dark pantry. Frozen tomatoes are best used within 8 to 12 months, though their texture softens after thawing. Dried tomatoes can last a year or more, especially if vacuum-sealed. Fermented tomatoes? Keep them refrigerated, and they should hold up for 3 to 6 months—though the flavor will continue to develop over time.

Do I need to blanch tomatoes before freezing?
Not necessarily! Blanching makes peeling easier and helps maintain color, but it’s not a must. If you’re tossing frozen tomatoes straight into soups or sauces later, skip the blanching and just peel them once they thaw. But if you’re freezing whole tomatoes for long-term storage, blanching helps slow down enzyme activity that could affect their quality over time.

What’s the safest way to can tomatoes?
If you’re looking for the absolute safest method, pressure canning is your best bet—especially with low-acid tomato varieties. If you prefer a water bath canner, be sure to add an acid like lemon juice or citric acid to keep bacteria at bay. No matter which route you take, always follow USDA-approved guidelines to avoid any risk of botulism. Better safe than sorry!

Can cherry tomatoes be preserved differently than larger varieties?
Definitely! Cherry tomatoes are perfect for quick freezing, turning into flavorful sun-dried snacks, or fermenting into a tangy condiment. You can also roast them first, then freeze or pack them in oil for an extra burst of flavor. They hold up beautifully in multiple preservation methods!

Why do my dried tomatoes become moldy?
Moisture is likely the culprit here. If your dried tomatoes aren’t fully dehydrated before storage, they can spoil faster than expected. Make sure they’re completely dry before sealing them up. For extra protection, store them in airtight containers with desiccant packs or vacuum-seal them to keep moisture out.

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Is fermenting tomatoes safe?
Absolutely—as long as you do it right! The key is keeping the tomatoes fully submerged in brine, using clean jars, and storing them somewhere stable (ideally between 65-75°F (18-24°C)). Follow those basics, and your fermented tomatoes will turn out full of flavor and probiotics—without any unwanted surprises.

Still have questions? Check out our detailed guides on canning, freezing, and fermenting for step-by-step instructions!