The gardens and markets are overflowing. Tomatoes are the vibes in the dog days of summer. This week’s obsession dispatch is about how to preserve some of those flavors to enjoy all year around, and you don’t have to have a garden to do it. You can smell it in the air, summer has me in the mood to go overboard on how to preserve the flavors this week.
TOMATOES
Here’s the good news: there are a bunch of ways to preserve tomatoes that don’t involve canning. Let’s walk through a few Pantry Chef-approved, flavor-forward options:
Roast + Freeze
The easiest and maybe the most delicious method.
How:
Halve or quarter tomatoes.
Toss with olive oil, salt, maybe some garlic or herbs if you’re feeling fancy.
Roast at 375°F until they’re jammy and caramelized (45–60 min).
Cool, then pack into freezer bags or containers.
Why it works: Roasting concentrates flavor. Frozen roasted tomatoes are killer in soups, sauces, or spread on toast like tomato jam.
Dehydrate (Low and Slow)
If you’ve got a low oven or a dehydrator, this is tomato candy.
How:
Slice into ¼” rounds or halves (cherry tomatoes = halved).
Sprinkle with salt.
Dry at ~200°F for 4–6 hours, flipping halfway. Or use a dehydrator.
Pro move: Once dried, store in olive oil with herbs and garlic in the fridge for a week (not shelf-stable long term) or freeze them dry.
Blanch, Peel, and Freeze
This one’s for the purists who want that fresh tomato texture later.
How:
Score the bottoms with an X.
Blanch in boiling water for 30 sec, then ice bath.
Peel, core, and freeze whole or chopped.
Use for: Sauces, soups, stews—anywhere texture doesn’t have to be perfect.
Tomato Paste Bombs
Make your own flavor bombs.
How:
Cook down a big batch of blended tomatoes (strain if watery) until it’s a thick paste.
Portion into ice cube trays or tablespoon scoops and freeze.
Use: Drop into sauces, soups, or dressings for instant depth.
Fermented Tomato Salsa / Sauce
You heard me—ferment those babies.
How:
Blend or chop tomatoes with garlic, onion, pepper, and salt (2% by weight).
Jar it, leave on the counter with a loose lid for 3–5 days until tangy.
Store in fridge. Lasts months.
Bonus: You just made probiotic salsa. It’s alive. It’s vibrant. It’s so good.
Tomato Salt / Powder
Zero-waste, major flavor tool.
How:
Dehydrate peels or thin slices until totally dry.
Blend into powder.
Mix with salt or togarashi use as-is to punch up eggs, dressings, popcorn, etc.
This is not a fussy prep day. This is “spend one afternoon making five things, then thank yourself for the next six months.”
🍅 THE TOMATO BAR: Your Freezer's Secret Weapon
Think of it like a flavor toolkit—different tomato components you can pull out and riff with depending on your mood.
Here’s what’s going in:
Roasted Tomato Pile
Format: Jammy halves or chunks, olive oil, garlic, salt
Use: Toss with pasta, blend into soup, spoon on toast, layer into shakshuka
Prep:
375°F for ~45–60 min until jammy
Cool + freeze in shallow containers or silicone muffin trays
Bonus: Freeze in single portions so you can use just what you need.
Tomato Paste Bombs
Format: Super-concentrated, thick cooked paste
Use: Quick sauce starter, deepen a stew, fold into risotto, rice, or beans
Prep:
Cook blended tomatoes down until brick red and sticky
Spoon into ice cube trays, freeze, then pop into a freezer bag
Pro Tip: Add miso, garlic, or anchovy for next-level bombs.
Tomato Water (Clear Broth Magic)
Format: Light, raw tomato juice strained from purée
Use: Bright soups, cocktails, ceviche, chilled noodles
Prep:
Blend raw tomatoes, strain through cheesecloth overnight
Freeze in small jars or cubes
Flavor Twist: Add a splash of rice vinegar or dash of salt before freezing.
Fermented Tomato Salsa
Format: Tangy, probiotic raw sauce
Use: Top bowls, mix into dressings, swirl into yogurt
Prep:
Blend tomatoes, garlic, onion, jalapeño, 2% salt by weight
Ferment 3–5 days in a jar, then refrigerate
Freezer Hack: Freeze in ½-cup jars after fermentation for long-term storage.
Dried Tomato Bits
Format: Fully dehydrated slices or cherry halves
Use: Rehydrate for salads or grain bowls, snack on them, blend into powder
Prep:
200°F oven or dehydrator for 4–6 hrs until dry and leathery
Store dry or in oil (oil version = fridge only)
Pro Tip: Blend with salt = tomato umami dust.
HOW TO STORE IT:
Set up a small freezer bin labeled "Tomato Bar" with sections or bags for each item:
Use deli containers, freezer bags, or silicone molds
Label and date everything
Portion small = maximum flexibility
QUICK WAYS TO USE THE TOMATO BAR
And lastly, but certainly not least is one of my favorite summer Izakaya meals that I so look forward to having in a few weeks when I return to Tokyo.
Perfect—here’s your 2-minute, jar-shake, keep-in-the-fridge izakaya dressing.
All-Purpose Izakaya Tomato Dressing (makes ~½ cup)
Keeps: Up to 7 days chilled, tightly sealed. Toss generously with tomato wedges
In the jar:
3 tbsp rice vinegar
1½ tbsp soy sauce or ponzu
1 tbsp sesame oil
2 tbsp neutral oil (canola, grapeseed, or light olive)
2 tsp honey or sugar
Optional flavor hits:
½ tsp grated fresh ginger
½ tsp toasted sesame seeds
Pinch of chili flakes if you like heat
How to make it:
Add everything to a small jar with a tight-fitting lid.
Close and shake like you mean it—20 seconds until it looks blended.
Taste and adjust—more vinegar for tang, more honey for sweet, more soy for salty depth.
Store in the fridge. Shake before each use.
Pro move: If you chop your onions really fine and drop them right into the jar, they’ll marinate in the dressing and mellow out. When you toss them with tomatoes, the onions will be sweet-savory perfection.
Get your tomato on friend…hit me in the chat for questions and comments!
