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Bush Tomato Chutney: Create a tangy and aromatic chutney using bush tomatoes, onions, sugar, and vinegar.

Introduction: Bush Tomato Chutney

Bush tomato chutney is a delicious and unique condiment that is perfect for adding a tangy and aromatic flavor to your meals. It is made using bush tomatoes, which are commonly grown in the arid regions of Australia. The chutney is easy to prepare and can be used as a dip, spread or a sauce for meat dishes.

Ingredients and Cooking Steps

To make bush tomato chutney, you will need:

  • 500g of bush tomatoes
  • 1 onion, diced
  • 1 cup of sugar
  • 1 cup of vinegar
  • 1 teaspoon of salt

Here are the steps to prepare the chutney:

  1. Wash and chop the bush tomatoes into small pieces.
  2. Place the chopped tomatoes and diced onion in a pot and add the sugar, vinegar and salt.
  3. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened.
  4. Reduce the heat and simmer the chutney for 30 minutes, stirring occasionally, until it has thickened and the tomatoes have broken down.
  5. Remove the pot from the heat and leave the chutney to cool. Once it has cooled, transfer it to a sterilized jar and seal.

Tips for Storage and Serving

Bush tomato chutney can be stored in a sealed jar in the refrigerator for up to 3 months. It can also be frozen for longer storage.

To serve the chutney, you can use it as a dip for crackers or vegetables, or as a spread on sandwiches or toast. It also pairs well with meat dishes and can be used as a sauce for chicken, beef or lamb.

In conclusion, bush tomato chutney is a delicious and unique condiment that is easy to prepare and can be used in a variety of ways. By following the simple recipe and storage tips, you can enjoy this tangy and aromatic chutney all year round.

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Dry Your Own Tomatoes

Whether pure as a snack, preserved in oil, or processed into pesto Rosso: sun-dried tomatoes are delicious. We will show you how you can make your own sun-dried tomatoes in your own oven.

Our neighbors to the south have it good: They simply use the warm Mediterranean sun to dry ripe tomatoes. Perhaps you, too, have already seen roofs of houses on which pallets full of tomato halves were slowly drying while on holiday in Italy?!

In our latitudes, we have to help the drying process a bit. If you want to dry tomatoes yourself, you don’t necessarily need a special dehydrator; so does the oven.

Make sun-dried tomatoes yourself: the ingredients

  • 1 kilo good, ripe tomatoes (e.g. San Marzano)
  • sea-salt

Drying tomatoes yourself: That’s how it works

  1. Cut the tomatoes in half.
  2. Then remove the tomato juice and seeds; a teaspoon is best.
  3. The tomato halves are now placed cut-side down on several layers of kitchen paper and dried well.
  4. Place the tomato halves cut-side up on a baking tray lined with baking paper and season with sea salt.
  5. Put the tomatoes in the oven preheated to 90°C (top and bottom heat). Place a cooking spoon in the oven door to allow moisture to escape and dehydrate the tomatoes for 5 to 6 hours. The tomatoes are sufficiently dry when they can be bent like a sticky rubber mass. Do the test with your fingers: If you press the sun-dried tomatoes with your fingers, no more moisture should escape.
  6. Let the tomatoes cool on the baking sheet. They will keep for a long time in a cool and dry place. Tip: Put a few grains of rice in the container in which you store the tomatoes. These absorb excess moisture.

Gift ideas with sun-dried tomatoes

Gifts from your own kitchen are always welcome. Put a handful of dried tomatoes in good olive oil and add a chili pepper for a piquant aroma – and you have a personal and decorative gift for a loved one.

Make Pesto Rosso yourself

You can also make pesto Rosso from your own dried tomatoes. For this you need:

  • 100 g pine nuts
  • 1 handful of parsley
  • 1 handful of basil
  • 100 grams of sun-dried tomatoes
  • 1 tbsp lemon juice
  • oil at will
  • Salt
  • pepper
  1. Brown the pine nuts in the pan without oil. Roughly chop the tomatoes and place them in a tall container with the other ingredients. Process everything with the hand blender to a homogeneous mass, pouring in enough oil until the mass is creamy.
  2. Poured into a clean jar and covered with olive oil, the pesto will keep in the fridge for several weeks.
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Planting, Drying and Storing Tomatoes Properly

Tomato plants are popular and available all year round. If you would like to do something for the environment, you can plant them yourself. You can then dry, freeze or pickle the tomatoes. We will show you how to do it and how to store tomatoes properly.

The red delicious balls are among the most popular types of vegetables. Because they taste good and can be used in many ways. From this, you can conjure up many different tomato recipes. We have collected the most important information about this plant.

The history of the culinary golden apple

The tomato plant originally comes from the Andes, an area in South America. Then Christopher Columbus brought the plant to Europe. At first, it looked a bit different. Because she was smaller and yellowish. Hence the name Pomodoro in Italian means golden apple. But back then, people were skeptical, probably because people thought it was Adam and Eve’s apple of paradise. Thankfully, that has long been overcome and we now find them in a variety of recipes. We have collected the most important tips for tomatoes so that you too can take care of and use the plants properly at home.

1) Tips for planting tomatoes

The plant can grow between 20cm and two meters high. They like nutrient-rich and humus-rich soil that is well loosened. If you want to plant tomatoes, you can grow them in tubs, large pots, or in a greenhouse. Also, note the use of a growing mat for plants. You can also plant them outdoors, but then special hoods are recommended. You should also note the following things and read our tips on growing chili yourself.

  • Keep the plant airy. This means that you should remove the leaves in between. But not too many at once or the tomatoes may burst.
  • Water regularly at the bottom, but be sure to avoid waterlogging.
  • Tomatoes hate rain. When the raindrops fall on the tomato leaves, leaves will wither.
  • They love the sun. The more sun exposure, the bigger the fruit will be.
  • Harvest time from the plant is 7 to 8 months after planting.

2) Store tomatoes properly

Don’t store tomatoes in the fridge. Because the longer and colder the plant is stored, the higher the probability that it will not taste good. But with a relative humidity of 75 to 80, you can store the tomatoes well. Then the last one to six weeks, depending on the variety and degree of ripeness. You should also store them at the following temperatures. In addition, note our tips on storing food correctly.

3) Tomatoes simply dry

There are three different ways you can dry your tomatoes. So it works in the oven, in the sun, or with a dehydrator. For all methods, you should core the fruit and cut it to the right size. So cut them into large slices and halve the small ones. Then you have to grease the grid of the oven or the dehydrator.

Then place them on the grid and season them to taste. In order for the tomatoes to dry successfully, you can heat them at between 50 – 90 degrees for about 6 – 10 hours, depending on the device. You should turn the tomato pieces several times. And in the oven, it is important that the moisture can escape. So leave the door open a crack. Also, note our tips for dehydrating and drying food.

4) Pickling tomatoes

You can also pickle your tomatoes after harvesting. So they last a long time. And you still have some of the tomato fruits you planted yourself in winter. You can insert them according to your taste according to different recipes. For this, you need water, vinegar, sugar, salt, peppercorns, and mustard seeds for the brew.

5) Can you freeze tomatoes?

Yes, you can freeze these. If you want to freeze tomatoes, you should choose ripe and firm fruits. Then you should wash and dry them thoroughly. You should also remove the stems. You can also freeze them whole or in pieces. Before you put them in the freezer, pack them in a jar or freezer bag. However, once thawed, you can only use them for cooking. Because they are very mushy. Since they lose their flavor in the cold, our tip is to process them directly into a delicious sauce and then freeze them. Or season them accordingly 10 minutes before freezing. Please also note our tips for freezing beans.

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Do Tomatoes Have to go in The Fridge? You Should Never Store These 11 Products Cold

Everyone knows this rule of thumb: Cold makes many foods last longer. But not every product belongs in the refrigerator. We tell you eleven foods that the temperatures in the refrigerator do more harm than good.

Do tomatoes have to go in the fridge? Cold is poison for these foods:

Not everything is suitable for the refrigerator and automatically stays fresh longer there – the cold even damages many types of fruit and vegetables. Especially foods that come from the south like it warm to keep their aroma.

#1 Bananas

They hardly tolerate the cold in the refrigerator and quickly develop brown spots if stored incorrectly. The unsuitable temperature will damage your cell tissue.

#2 Avocados

Just like bananas, avocados are harvested unripe and are therefore usually bought when they are still solid. It is best to keep them at room temperature to let them ripen. As soon as the avocado is ripe, it should be eaten quickly and not kept at all.

#3 Tomatoes

Vegetables with a high water content soften much more quickly in the refrigerator. Most people automatically put tomatoes and cucumbers in the fridge, but they quickly get old and shriveled there. Water-rich vegetables should not be stored below 10 degrees. A cool, dry cellar is much better suited for fresh storage.

#4 Onions

They play a role in many dishes, but in order to preserve the flavor of the onions, they should not be stored in the refrigerator. To fully develop their aroma, onions should be stored in a dry, oxygen-rich place.

#5 Honey

When stored properly, honey will last for years without suffering any loss in quality. But the refrigerator is not the right place to store this product. Temperatures that are too cold make the honey hard and difficult to spread. Instead, it is best stored tightly closed, dry and away from light. A kitchen cupboard would be a good solution here, for example.

#6 Bread

If the bread is kept in an air-poor environment, such as in the refrigerator, moisture builds up and it starts to go mouldy. That would be a pity, especially with homemade bread. Baked goods are better stored at room temperature in air-permeable containers. However, wooden bread boxes are not suitable here, because the food tends to dry out here. It is best to grab a clay vessel.

#7 Lemons

Citrus fruits come from the south and therefore come from warm regions. As a result, they prefer room temperatures and not refrigerator temperatures. Oranges, mangoes and grapefruits also lose their flavor intensity if they are stored too cold.

#8 Potatoes

In order not to let potatoes become shriveled and go bad, you should not store them in the refrigerator. Due to the cold, the potato converts its starch into sugar and thus develops a sweet, unpleasant taste. It is better to store the potatoes in a cool, dry and dark cellar room.

#9 coffee

Many people store coffee powder or coffee beans in the refrigerator because of the myth that it retains a better aroma. In reality, however, exactly the opposite is the case. Because the coffee loses its taste due to the cold and may even absorb unpleasant odors. It is better to store the powder well sealed and dry in a kitchen cupboard.

#10 Oil

Actually, the oil keeps for weeks at room temperature and therefore does not have to be put in the refrigerator. If the temperature is too low, the oil develops a flaky or buttery consistency, which is why it is better kept in a kitchen cupboard.

#11 Garlic

The garlic is very similar to the onion mentioned above. Garlic often becomes rubbery or moldy in cool temperatures. Like the onion, it should therefore be stored in a dry, oxygen-rich place.

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Cooking Tips

Peel and Skin Tomatoes: Easily With a Simple Trick

Peeling tomatoes is not that easy. Unless you try this method—then the tomato skin will almost come off by itself!

Simply peel tomatoes in 4 steps

Tomatoes are among the most popular vegetables. They are delicious raw, but also cooked in a delicious tomato sauce or soup. To make them particularly velvety, many recipes recommend peeling the tomatoes. It works like this:

1. Score the tomato

Take a sharp kitchen knife and score the bottom of the tomato with a cross. This will make it easier to peel later. Meanwhile, bring water to a boil in a saucepan. There should be enough water to completely submerge the tomato.
Tip: You can then use the water for the pasta.

2. Blanch the tomato

Add the tomato to the pot of boiling water and let it blanch for about 30 seconds. Then lift them out of the pot with a slotted spoon.

3. Deter the tomato

Immediately place the tomato in a bowl of cold water. You will notice that the skin of the tomato is already starting to peel off.

4. Peel the tomato

Now you can peel the tomato. To do this, take them out of the water, let them drain a little, and use a small knife to peel off the skin from where you cut them.

For example, you can use the peeled tomatoes to prepare a delicious tomato sauce. To do this, sauté a piece of onion and garlic in olive oil, add the tomatoes and herbs of your choice and let the sauce simmer. Season with salt and pepper and possibly a little sugar. If you fill the hot sauce into clean jars or bottles and seal them tightly, the tomato sauce will keep for several months.

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Tomatoes: The Popular Vegetable is so Healthy

Tomatoes are not only delicious, but also extremely healthy. We’ll show you what’s in them and what you should look out for when buying.

Tomatoes (also known as “paradeiser” in Austria) are omnipresent in our diet. That’s why we rarely think about how healthy they actually are. Because tomatoes are small all-round talents that support our skin and our heart and are even said to prevent some types of cancer.

Ingredients and effect: This makes tomatoes healthy

Tomatoes are 95 percent water and 4 percent carbohydrates. Most of these are simple sugars like glucose and fructose. Nevertheless, they are particularly low in calories with 18 kilocalories per 100 grams.

Among other things, tomatoes have the following vitamins:
vitamin C
potassium
Vitamin K1
Vitamin B9 (folic acid)
In addition to the healthy vitamins, tomatoes are also rich in the following substances:
Lycopene (a carotenoid)
Beta Carotene (Pro-Vitamin A)
Naringenin (flavonoid, bitter substance)
chlorogenic acid
These different carotenoids, flavonoids and acids are responsible for the special healthy effects of tomatoes. You can support your health in many ways:
Sun and UV protection: Carotenoids and flavonoids are already responsible in the plant for offering protection from the sun’s harmful radiation. But they can also develop this effect in humans through the right diet: Beta-carotene and lycopene in particular have been proven to protect your skin from UV radiation and sunburn.
Obesity: Tomatoes reduce the side effects of morbid obesity: According to a study in which various overweight patients were given tomato powder, various symptoms were drastically reduced: metabolic problems decreased, fat deposits in the organs were reduced and inflammation in the fatty tissue decreased.
Diabetes: The lycopenes in tomatoes were also shown to reduce insulin resistance and inflammation levels in mice tested. Both lycopene and chlorogenic acid reduce blood triglycerides, which can be responsible for the development of diabetes. They are dietary fats that are regularly converted into energy in healthy people. If the intake is too high or if there are metabolic disorders such as diabetes or obesity, they can become a problem.
Prevents cancer: According to an analysis of various studies, lycopene reduces the risk of prostate cancer in older male patients. This is thought to be due to its antioxidant abilities. Furthermore, the substance has a supporting effect in the therapy of lung cancer.
Heart Health: Lycopenes reduce bad LDL cholesterol in the blood while also reducing inflammation and oxidative stress, all of which are detrimental to your heart’s aging and performance. The tomato substance also protects the cell walls and prevents deposits in your arteries.

Healthy tomatoes and their ripening process

Tomatoes produce a hormone gas called ethylene during their natural ripening process. However, as food producers want to get fresh tomatoes into stores, the vegetables are harvested green and sprayed with ethylene en route. This allows them to ripen just before they are sold and end up in the supermarket bright red.

As the tomatoes do not have time for their natural ripening process, the development of the natural taste and aroma of the berries is suppressed. This is also the reason why cheap tomatoes often taste watery and “like nothing”.

That’s why you should always use seasonal and local tomatoes. These do not have to travel long distances, so they can mature naturally and develop their full aroma.

You should also keep this in mind: The ripening hormone ethylene is also responsible for the fact that other fruits and vegetables near the healthy tomatoes ripen faster. That’s why you should always keep them away from other sensitive foods unless you want to speed up their ripening process (like avocados, for example).

Tomato allergy and intolerance

If you suffer from a pollen allergy, you are more likely to also suffer from certain food intolerances. This can include various types of fruit and vegetables, but also animal products such as chicken or eggs. One vegetable that is particularly affected is the tomato. So if you often have colds in spring and summer, you may not tolerate tomatoes.

This is because some fruits and vegetables contain proteins similar to those found in grass pollen. Your immune system then tries to fight them in a similar way, which can result in typical allergy symptoms, so if you experience symptoms such as itchy mouth and throat, breakouts, stomach pain and digestive problems, you may want to get tested by a doctor beforehand you order the next pizza.

In addition to pollen, there is another, rather unexpected allergy associated with the healthy vegetable: If you are allergic to latex, you may have a tomato allergy or intolerance. In the case of the so-called “latex-fruit syndrome”, it is also the defense proteins in the various fruits and the natural natural rubber that are very similar and are similarly warded off by the body.

Tomatoes: origin and botanical classification

Tomatoes are prepared in many different ways around the world. We mainly use them in salads or make tomato sauce for spaghetti and pizza. The vegetable only found its way to us in the 16th century:
Around 1500, Christopher Columbus brought the tomato from South America to Europe. Their name goes back to their original name in the Aztec language “Nahuatl”: “tomatl”. Europeans only started to actually eat them towards the end of the 16th century – before that, the tomato was seen more as a poisonous ornamental plant. Only towards the end of the First World War did the Germans start eating tomatoes regularly. Today they are an integral part of the local cuisine.

Tomatoes grow annually on shrubs and belong to the nightshade family. They come in different shapes and varieties: from the small, round cherry tomatoes to the oblong, firm roma tomatoes to the large, juicy beefsteak tomatoes. Botanically, however, tomatoes (Solanum lycopersicum) are not vegetables at all, but berries. Nevertheless, they are traditionally used for culinary purposes like vegetables.

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Drying Tomatoes: Dehydrator, Oven or Sun?

Sun-dried tomatoes are a great reminder of summer. We’ll show you three methods you can use to dry tomatoes yourself and make them durable.

If you want to dry tomatoes, you first need the right tomatoes: they should be fully ripe, as that is when they have the most flavor. It is best if you use tomatoes from your own garden. But local organic tomatoes, which are available on the market in summer, are also well suited. Regardless of which method you choose to use to dry the tomatoes, here’s how to prepare them:

Wash the tomatoes and cut out rotten spots and spots.
Skinning the tomatoes is sometimes recommended for drying with a dehydrator.
Chop the tomatoes depending on their size: With small cocktail tomatoes, halving them is enough. Larger tomatoes, on the other hand, should be cut into slices that are about half an inch thick.
Remove the juice and seeds from inside the tomato. This allows them to dry faster and you therefore need less energy and time. You can do without it with firm tomatoes that contain little juice.
You can now use the oven, a dehydrator or – under favorable conditions – the sun to dry. All methods have their advantages and disadvantages.

1. Dry tomatoes in the sun

Drying the tomatoes in the sun is the original method, which is still practiced in Italy, for example. Unfortunately, there are rarely enough hours of sunshine in this country. But if there are several consistently sunny days in a row in summer, you can try it. That is how it goes:

Place the prepared tomatoes, cut-side down, on a wire rack (such as a grill grate) or suitable trellis. Season with a little salt and other spices if you like.
Cover them with a close-meshed net to protect them from birds and pests. For example, you can use cheesecloth.
Place the grate well off the ground in a sunny and airy spot.
The drying process takes about three days. Meanwhile, you should turn the tomatoes several times. When it rains and also overnight, it is best to put the tomatoes inside.
You can recognize the finished tomatoes by the fact that they look shriveled and leathery. The drier the tomatoes end up, the longer they will keep.

Advantages:

You don’t need any energy to dry the tomatoes in the sun, so this is the best option from an ecological point of view.
Due to the slow drying at a comparatively low temperature, a particularly large number of healthy nutrients are retained.
Disadvantages:

In this country, the weather is usually not suitable for drying tomatoes in the sun.
Drying in the sun takes the longest.
Tomatoes, despite protection, can be attacked by pests.

2. Dry the tomatoes in the dehydrator

If you generally like drying fruits and vegetables, it might be worth getting a dehydrator. How to dry tomatoes with a dehydrator:

Brush the sieves with some oil to prevent the tomatoes from sticking to the dehydrator.
Place the tomatoes about an inch apart on the sieves and season with a little salt.
Dry the tomatoes. This can take different amounts of time from device to device. Some dehydrators have a temperature controller and a timer for this. It is most nutritious if you dry the tomatoes at less than 50 degrees.
After about ten hours the tomatoes are ready. You can tell by the fact that they take on a rubbery consistency.
Advantages:

You don’t need to turn the tomatoes as they dry.
Many dehydrators can dry the tomatoes at low temperatures and thus protect the nutrients.
Disadvantages:

Dehydrators cost money. Depending on the quality, you pay 30 to 400 euros.
Although most dehydrators use less electricity than the oven when drying, the electricity consumption is not low here either. There are, of course, economical and less economical devices.

3. Dry tomatoes in the oven

If the weather is not suitable for drying in the sun, you can also dry the tomatoes in the oven. How it works:

Preheat the oven to 90 degrees.
Place the chopped tomatoes about an inch apart on a greased baking sheet. Season with a little salt and any other spices you like.
Dry the tomatoes in the oven for about 6 hours, turning them several times. To allow the moisture to escape from the oven, you should stick a cooking spoon in the oven door.
Advantages:

Drying in the oven is independent of the weather.
You don’t need any special tools.
Disadvantages:

At 90 degrees, many nutrients are already destroyed. You can also dry the tomatoes at lower temperatures, but then the drying time will be correspondingly longer. Many ovens also become very inaccurate at low temperatures.
Since the oven has to heat up for several hours and heat constantly escapes through the open door, energy consumption is highest here.

Our conclusion

It’s best for the environment if you air dry the tomatoes. This variant is also nutrient-friendly, but the weather is rarely suitable for it and this method is certainly the most complex otherwise.

If you don’t want to rely on the weather, a low-power dehydrator is probably your best alternative. To make the purchase worthwhile, however, you should consider whether you will use it from time to time. A dehydrator is a device that can also be easily loaned out to the family or neighborhood. it could be worth buying and using together.

On the other hand, if you only want to dry your annual tomato harvest once, you can also use the oven. In order to at least limit the energy consumption here, you should juice the tomatoes well before drying. Finally, in all cases, we recommend that you take tomatoes that have been harvested in the region during the summer and that do not come from a heated greenhouse.

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Storing Tomatoes: This is How Tomatoes Keep For a Long Time

Tomatoes should not be missing in any kitchen, especially in summer. To keep them fresh and tasty for as long as possible, it is important to store tomatoes correctly. We tell you what you should pay attention to.

Tomatoes are sensitive fruits when it comes to storage: they don’t like refrigerators, but they don’t like too much heat either, and they prefer to spend their time away from other fruits and vegetables. Storing tomatoes correctly not only affects their shelf life, but also their taste, because tomatoes that are harvested unripe continue to ripen in storage. Preparation for storage also plays an important role.

Depending on the variety, tomatoes can be kept for up to 14 days under optimal conditions.

How to prepare tomatoes for storage

Even before the actual storage, you can pay attention to certain things that will ensure that your tomatoes stay fresh for a long time.

If you harvest your own tomatoes, you should first harvest them with the stalks and blossom ends and do not remove them even if they have dried up. The green provides the tomatoes with nutrients even after they have been picked.

The following applies to both self-harvested and purchased tomatoes: it is better not to wash them before storing them. When washed tomatoes go into storage, any moisture left behind can quickly lead to mold growth. Overripe tomatoes, on the other hand, burst easily when pressure is applied to them during washing. Therefore: It is better to wash them just before you eat the tomatoes.

Store tomatoes correctly: It depends on the temperature and location

If you want your tomatoes to last as long as possible, the right temperature plays an important role. So the most important thing first: Tomatoes don’t belong in the fridge. This place is the worst imaginable for storing tomatoes. They react sensitively to cold, which means they lose their taste and acquire a floury consistency. In addition, their vitamin content is reduced by the cold temperatures.

But even an environment that is too warm is not good for the harvested tomatoes when they are already ripe. It causes tomatoes to continue to ripen and can therefore rot quickly.

Tomatoes feel best when they

at room temperature
in an airy but dark or shady place
be stored. A simple shelf or the kitchen table is therefore a suitable place to store tomatoes.

Tip for unripe tomatoes: If you want to let unripe tomatoes ripen, you can put them in a slightly warmer place, for example on a sunlit windowsill. Because the higher temperatures accelerate the post-ripening process.

Store tomatoes correctly: Better without neighbors

Another important point is that it is best to store the fruit separately from other fruits and vegetables. Ripe tomatoes emit ethylene, a gaseous plant hormone that stimulates nearby fruit and vegetables to ripen faster—and possibly rot as a result.

Other fruit and vegetables also emit the ripening gas, which means that tomatoes in turn ripen faster – and possibly go bad.

Fruits and vegetables you should keep separate from include tomatoes

Apples, bananas, pears, apricots
Cucumbers, peppers, hot peppers.
Tip for unripe tomatoes: You can of course take advantage of the effects of ethylene if you want to ripen unripe tomatoes faster. Then just store them with these other fruits and vegetables. After a few days, the tomatoes will have ripened and should then be stored separately.

Store tomatoes correctly: the right container

Many tomatoes from the supermarket come sealed in plastic. However, the fruit does not get enough oxygen in it and therefore rots faster. It is therefore better to buy tomatoes without plastic packaging from the start, so you are also doing something good for the environment.

Tomatoes prefer it airy. Therefore, place them in an open container, such as a bowl, basket, storage box without a lid, or on a plate. Baskets work particularly well if they are made of woven straw or metal struts, as this allows for good ventilation.

To prevent the tomatoes from bruising, you can line the container with a clean kitchen towel beforehand.

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Let Tomatoes Ripen: The 5 Best Tips

Tomatoes that are still green or unripe can be ripened in various ways. We’ll show you the five best ways to do this.

Tip 1: Let the tomatoes ripen on the plant

In order to preserve as much flavor as possible, it is best to let your tomatoes ripen directly on the plant. As soon as the temperature outside falls below ten degrees Celsius, you simply cut off the entire tomato plant with a sharp knife and remove its leaves. Then hang them upside down in a warm place. The warmer it is, the faster your tomatoes will ripen.

Tip 2: Wrap the tomatoes and let them ripen

If you only have a few green tomatoes left, you can easily wrap them in newspaper or paper bags to ripen. You can also make these paper bags yourself. Simply take the fruit off the plant with a piece of the stalk and wrap it in the paper. You then store the tomatoes in a warm, slightly damp place for a few days. The fruits do not need light with this method.

Attention: You often read that the printer’s ink on the newspaper is poisonous. Carcinogenic substances are severely restricted and partially banned by the European chemicals regulation REACH. The members of the Association of the German Paint and Printing Ink Industry also voluntarily undertake to comply with stricter guidelines. If you still want to avoid any printing inks, you can use unprinted paper bags.

Tip 3: Post-ripening in the container

If you have too many tomatoes to wrap individually, but you can’t let them ripen on the plant, you can use a variety of containers.

1) Let the tomatoes ripen in the box

Remove the tomatoes from the mother plant with a piece of the stalk and place them in a box or basket lined with newspaper. Make sure the fruits don’t bump into each other to avoid bruising. The tomatoes will now ripen in a few days in a dark, cool place.

2) Post-ripening in a mason jar

Place your tomatoes in clean, dry mason jars and seal tightly. Depending on the size of the jar, you should only add 2-3 tomatoes so they don’t crush each other. You then place the jars in a warm, dark room and let the fruit ripen there for about two weeks.

3) Leave to mature in the clay pot

Clean your chosen clay pot well and then place it in water for a few hours so that it absorbs moisture. Put your tomatoes in and cover the jar. You now fill the lid and the saucer with water so that the humidity remains constantly high due to evaporation. The tomatoes will now ripen within a few days in a warm place. You may need to top up the water from time to time.

Tip 4: Post-ripening in the greenhouse

Another good option is post-ripening in the greenhouse. With a minimum temperature of 16 and a maximum of 25 degrees Celsius and high humidity, the fruit here only need a few days to ripen.

Tip 5: Add apples

During the ripening process, fruit releases the gas ethylene, which is released into the environment. As a result, fruits influence each other during ripening and can speed up the process. Apples emit a particularly large amount of ripening gas, which is why fruits around them ripen faster. So you can simply add two to three apples to your green tomatoes and you will have beautiful red tomatoes in a few days.

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Freezing Tomatoes: How It Works and What You Have to Consider

Tomatoes can be frozen, but they lose their flavor in the process. You can read here what you should pay attention to and when it makes sense to freeze tomatoes.

Freezing tomatoes: Only good quality, please

Tomatoes are wonderfully aromatic and a real treat in summer. If you have too many tomatoes, you can freeze them so they don’t break. Here, however, it is important that the tomatoes are not soft and have no rotten spots or bruises. You should also remove the green stalk.

Of course, it only makes sense to freeze tomatoes if you really can’t process them fresh. Because when they freeze, they lose their aroma – after defrosting, you can no longer eat them raw, for example in a salad, but should cook them. It is ideal if you process them into a tomato sauce, for example.

Three ways to freeze tomatoes

You now have several options for freezing tomatoes:

fresh and freeze whole
Freeze cut into small pieces
pureed (and seasoned) and freeze as a sauce
tomatoes in one piece

If you freeze the tomatoes whole, you should remove the skin first. During the freezing process, the water in the fruit expands and the tomato can burst. You can easily remove the skin by blanching the tomatoes briefly and then carefully peeling off the skin. (More info: Peeling and skinning tomatoes: easily with a simple trick)
Place the round tomatoes, which are still whole, on a small baking sheet or similar surface (e.g. cutting board) and place in the freezer.
As soon as they are frozen, take out the pads and put the tomatoes in a cotton bag, for example, and put them back in the freezer.
Sliced ​​Tomatoes

For the diced version, you don’t need to skin the tomatoes because slicing them gives them room to expand.
Dice the tomatoes, remove the core and place in a mason jar.
After the small pieces of tomato have thawed, they are particularly good for pizza toppings or sauces that you don’t want to have a completely smooth puree.
Pureed tomatoes

The easiest way to freeze tomatoes is to freeze them already pureed and ideally seasoned.
For example, you can use the plastic-free method with ice cube trays.
In addition, if it has to be quick, you have a ready-made tomato sauce immediately.
So prepare the tomatoes according to your favorite recipe, let them cool and then freeze them. Alternatively, you can cook them without spices and freeze them.

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