You can use any variety tomato if it’s still green, and it will ripen as it sits in storage. [2] X Research source
Alternatively, use an apple box with individual paper wrappers or make a small newspaper wrapper for each tomato. Close the box or cover it with a sheet to keep light out.
Keep them out of direct sunlight.
Remove any rotten tomatoes.
You don’t need to remove every seed, but they will be extra crunchy when dried. You can also peel off the skins if you’d like.
If you don’t have a dehydrator, place your tomatoes on a baking sheet to go in the oven. [12] X Research source
If you’re drying the tomatoes in the oven, set the temperature at 150 °F (66 °C). Use an oven thermometer to make sure the tomatoes stay at this temperature. [14] X Research source
Turn the tomatoes every hour or so after you do it the first time.
When done, the tomatoes shouldn’t feel sticky at all, nor should they squish out any moisture when you squeeze them. If any tomatoes get too crispy, you can grind them up for tomato powder instead. Mix the powder with water to make tomato paste!
To store tomatoes in oil, sterilize a mason jar by boiling it for 10 minutes. Let the jar dry. Dip the tomatoes in red wine vinegar, then add the tomatoes to the jar. Pour oil (such as olive oil) over the tomatoes until they are completely submerged. Keep the jar in a cool, dark place. When taking tomatoes out, make sure the remaining tomatoes are still submerged in the oil.
It’s best to use running water. Washing the tomatoes in standing water increases the chances of bacteria entering the tomato through the stem scar.
You can freeze small tomatoes whole if you prefer.
If you’re using whole tomatoes, you can skip this step.
If you’re using whole tomatoes, just stack them together in the container. They’ll still come apart after they’re frozen.
Move them to a towel to finish cooling.
Let any extra juice pour into the strainer, too. Once you’ve skinned all the tomatoes, smash the seeds and skins with a spatula over the colander, producing more tomato juice and water.
You can add herbs and spices before cooking the tomatoes if you’d like. Try minced garlic, onion, or peppers, Italian seasoning, salt and pepper, and/or fresh sprigs of basil or rosemary. [27] X Research source You won’t notice much of a difference in the tomato water as it cooks, but just cook it the same amount of time as the tomatoes.
Pull the jar tongs out with another set of tongs and use the jar tongs to remove the jars from the hot water.
Use the same process for the tomato water, too.
Keep an eye on the pressure the whole time. It can go a little higher, but don’t let it go below 11 pounds (5. 0 kg). If it does, increase the pressure and cook it another 15 minutes. Don’t try to can tomatoes using the water method, as they aren’t quite acidic enough, meaning you can end up with botulism!
Place the sealed jars in a cool, dark area. Use the crushed tomatoes in stews, soups, and sauces. Add the tomato water to soups like broth. You can remove the jar bands for storage. If you leave them on, they can rust over time.
