Four Recipes to Store Leftover Garden Tomatoes

published by Jo Oliver on Jul 8, 2010

I love summer…because summer means homegrown tomato! As usual, I have planted more tomato than I can eat at one time. So, what to do with all those excess homegrown tomatoes? Here are four recipes that you can either can or freeze in a freezer bag for future use:


Tomato Relish



6 lb ripe tomatoes, chopped
2 large onions chopped
2 tsp ground ginger
1 tsp ground mace
1 lb sugar
1 cup of  cider vinegar plus 2 tbsp of cider vinegar
2 oz salt
1 tsp of chili powder
1 tsp oregano
1 tsp of black pepper

1. Mix all the ingredients ( except flour and 2 tbsp vinegar) together in a large boiler and cook over medium low heat for 30 minutes.
2. Make a thin paste with 2 tbsp of plain flour and 2 tbsp  vinegar.
3. Add paste to the boiler.
4. Boil for an additional 15 minutes.
5. Can using normal canning guidelines or place in freezer bag for freezing.

Tomato Soup


2 tbsp of extra virgin olive oil
1 lg onion, diced
2 cloves of garlic, minced
10 ripe tomatoes, seeded and chopped
2 dried basil leaves
½ tsp of fresh thyme
½ tsp fresh rosemary
1 tsp salt
1/8 tsp of red pepper
1/8 tsp of black pepper
2 cups of vegetable stock
2 tbsp butter
2 tbsp flour
½ tsp lemon zest
½ tsp orange zest

1. In a heavy saucepan, heat oil.
2. Cook onions and garlic until tender.
3. Add tomatoes, stock, spices and herbs.
4. Simmer over low heat for 30 minutes.
5. Strain soup with a strainer.
6. In a second large saucepan, stir butter and flour together for about 3 minutes- stir constantly to prevent flour from burning.
7. Add ½ cup of the tomato mixture, stirring until thickened.
8. Slowly stir in remaining tomato mixture.
9. Stir in orange zest and lemon zest.
10. Cook for about 5 minutes until thick and bubbling.
11. You can store cooled tomato soup in freezer bags in the freezer.

Marinara Sauce



2 tbsp extra virgin olive oil
10 cloves of garlic, finely minced
2 lbs ripe tomatoes
1/3 cup finely chopped fresh basil
1 tbsp cayenne pepper
1 tbsp sea salt
1 tsp of pepper


1. Bring ½ gallon of water to a boil in a large stock pot.
2. Make cross slits in the bottom of the tomatoes (just make an X with the knife across the bottom of the tomato.)
3. Add tomatoes to boiling water.
4. After water resumes boiling, boil five minutes.
5. Remove tomatoes and allow to cool just enough to handle.
6. Peel and quarter tomatoes,
7. Add tomatoes and all remaining ingredients to a large saucepan.
8. Cook over medium- low heat for about 15 minutes, stir constantly.
9. Can as normal or freeze in freezer bags.

Tomato Confit



1/2 cup extra virgin olive oil
3 cloves of roughly chopped Garlic
5 large ripe tomatoes
1 tbsp of sea salt
1 tbsp cracked black pepper
5 sprigs of fresh rosemary


1. Preheat oven to 275 degrees F.
2. Slice tomato into ¼ inch slices.
3. Place a single layer of tomatoes on a baking sheet. It might take two baking sheets depending on the size of your tomatoes.
 4. Drizzle or baste tomatoes with olive oil. You should have enough olive oil in the bottom of the pan to go about half way up the side of the tomatoes.
5. Sprinkle with seasonings and arrange the garlic and rosemary over the tomatoes.
6. Roast the tomatoes in the oven for about 30 -40 minutes or until slightly caramelized and soft.
7. Can using the oil from the pan or freeze in freezer bags.

If you are unsure about how to safely can your tomatoes, visit the National Center for Home Food Preservation here.

3 Responses so far | Have Your Say!

  1. # 1 by CHAN LEE PENG
    July 8th, 2010 at 5:19 am #

    Great recipe! I LOVE TOMATOES! :-)

  2. # 2 by Mrjaialai
    July 8th, 2010 at 8:30 am #

    Love it!

    Keep up the good work

  3. # 3 by Phill Senters
    July 8th, 2010 at 1:04 pm #

    Your recipes make me wish i could cook. :)

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