Moomah the Magazine
The Last Of The Tomatoes

The Last Of The Tomatoes

We hate seeing summer end for a number of reasons, one of which being the end of tomato season! And so, as we come closer to saying goodbye to fresh tomatoes for another year, we are doing all we can to prepare ourselves for the long, tomato-less winter ahead.

We're snagging the last of the summer tomato crop and playing with different ways to store them in our freezer, ready to pull out and use during the dull winter days. From simple purees to rich sauces, you will be thanking your freezer until Spring comes around again.

puree, roast and freeze!


Make your own simple tomato puree while the tomatoes are still fresh. Freeze them in ziplock bags and use them all winter in soups, stews and sauces. Buy some local plum tomatoes and blanch them in a pot of water for no more than 1 minute. Remove them from the boiling water and place them in an iced bowl until the skins begin to split. Peel the skin (or don't - we left ours on!) and cut them in half. Spoon out the seeds (or again, don't - we didn't bother). Puree the tomatoes in a food processor to get as thick or thin a consistency as you like. NOTE: For a thick puree, store in fridge until the tomato water separates and spoon into container or freezer bag. Discard the water or get creative and add it to salad dressings or a bloody mary mix! Store your puree in small or medium containers or freezer bags.

ROAST AND FREEZE (or just pureé and eat out of the bowl)

Our absolute FAVORITE thing to do with summer tomatoes at the end of the season is roast them with tons of garlic. You will have a hard time stopping yourself from spooning this right into a bowl and eating it for lunch instead of storing it in the freezer for winter. Toss 2-3 pounds of plum tomatoes with lots of salt or herbamare, tons of pepper and a tablespoon of balsalmic vinegar mixed with half a cup of oil. Roast at 375 degrees for 40 minutes. Turn the oven up to 400 degrees and roast for a further 10-15 minutes until the tomatoes carmelize. Mash or puree roughly with an immersion blender to make a chunky sauce that will surely warm bellies in winter. Freeze in airtight containers or freezer bags. 


Our Skinny Chef Aida Koski gave us a delicious recipe for tomato chutney using fresh sumer tomatoes. Heat oil in a heavy bottomed pan. Add 1 tspn black mustard seeds, ¼ tspn chilli flakes and 1 cup brown sugar until aromatic. Add 2 lbs fresh cubed tomatoes, 1 thin sliced red onion, ¾ cup red wine vinegar, 3 cloves of crushed garlic, 1½ inch peeled & chopped ginger, 1 tspn ground cardamom, and 3 curry leaves (optional). Simmer for one hour before removing from the heat and placing in sterilized jar when cool. Refrigerate and keep up to four weeks, or freeze in an air tight container for the winter. Add it to your favorite fish, chicken or vegetable meals.


If you don't have time to bother with any of this and would prefer to just buy tomatoes whole, Good Eggs supplier, Fishkill Farms, stocks frozen tomatoes that can be delivered to your door and transfered straight in your freezer for winter. Click here to buy frozen tomatoes from Fishkill Farms while they're still in stock >>

Quick Roasted Tomato Soup

Simply follow the directions above for roasting your tomatoes, mash with a potato masher, and loosely blend with an immersion blender to reach desired consistency. Stir in some cream, and garnish with italian parsley for a simple, bright, rustic tomato soup.


Posted in: Recipes: In The Kitchen   

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