A weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and inspiration. This week, we’re focusing on preserving and canning tomatoes.
On Wednesday afternoon, the girls and I drove out to Bellair Farm. It was a typically hot, sunny day, so they sought shade and spent time reading, playing, and feeding the bunnies. I headed out to the pick your own tomato fields and came back with a glorious harvest. I picked up heirlooms – green zebras, Martha Washington, Black Krim, German stripe, Brandywine – and also roma and paste tomatoes – San Marzano, Amish Paste, and Speckled Roman. We returned home with pounds and pounds. I promptly started canning.
Since the height of tomato season is so brief and wonderful, I decided to dedicate this week’s post to preserving and canning tomatoes. Even if hot water bath canning isn’t your thing, oven drying and freezing are simpler preservation techniques. Head below for recipes, ideas, and resources.
But first, I’m constantly amazed by the community we have here. The response was to my last post was wonderful. I was heartened to know that so many of you can relate to my reclusive tendencies. Almost as soon as I hit publish, I felt better. Thank you for your generosity and kindness. I’ve said it before, but you guys are really nice and I’m lucky to have you.
Canned Crushed Heirloom Tomatoes and Tomato Water Cocktails // Brooklyn Supper
Tomato Lime Jam // Brooklyn Supper
Our Best Tomato Canning Posts // Well Preserved
Restaurant-Style Canned Salsa // Local Kitchen
Peachy Tomato Salsa // Washington Post
Canned Marinara // Simple Bites
Whole Peeled Tomatoes // Food in Jars
Other Ways to Preserve Tomatoes
Homemade Tomato Paste // The Kitchn
Frozen Whole Tomatoes // The Kitchn
Oven-Dried Tomatoes // Food and Wine
Oven Roasted Roma Tomatoes // Food in Jars
Tomato Skin Salt // Food52