Prepare tomatoes this way and keep them all winter long: delicious! | No need for vinegar or water!

Tomatoes are one of the treasures of summer—juicy, full of flavor, and perfect for countless dishes. But as the colder months arrive, many of us miss the taste of sun-ripened tomatoes. The good news? There’s a traditional way to preserve them for the winter—without vinegar, without water, and without losing their authentic taste!

This natural method has been passed down through generations, allowing families to enjoy the pure essence of tomatoes long after the harvest season. If you’ve ever wanted to stock your pantry with rich, flavorful tomatoes for sauces, stews, and soups all winter long, this recipe is for you.

🌿 Why Preserve Tomatoes This Way?

Unlike canned or vinegar-preserved tomatoes, this technique keeps the tomatoes’ natural sweetness and intense aroma. No chemical additives, no artificial flavors—just pure, sun-ripened goodness. It’s also budget-friendly: instead of buying tasteless winter tomatoes, you’ll enjoy your own homemade preserved ones.

🍅 Ingredients You’ll Need:

Ripe, fleshy tomatoes (Roma or plum varieties are ideal)
Coarse salt (natural preservative)
Olive oil (extra virgin for best flavor)
Garlic cloves (optional, for added aroma)
Fresh herbs like basil, oregano, or thyme (optional)

🥣 Step-by-Step Recipe:

1. Select the Right Tomatoes

Choose tomatoes that are ripe, firm, and not watery. Plum or Roma tomatoes are perfect since they have less juice and more flesh.

2. Wash and Dry Thoroughly

Rinse the tomatoes well and pat them completely dry with a clean towel. Any excess moisture can reduce shelf life.

3. Cut and Prepare

Slice the tomatoes in half (lengthwise). Remove some seeds if they’re too juicy, but keep most of the pulp for flavor.

4. Salt and Rest

Sprinkle coarse salt generously over the cut side. This will draw out excess moisture and act as a natural preservative. Let them rest for 1–2 hours.

5. Slow Drying

Place the tomatoes on a baking tray lined with parchment paper, cut side up.

Oven method: Dry them at a low temperature (90–100°C / 195–210°F) for 4–6 hours until they shrink but remain slightly soft.
Sun-drying method: Lay them out in the sun, covered with a mesh to protect from insects, for several days.

6. Jar Them in Olive Oil

Once dried, pack the tomatoes tightly into sterilized glass jars. Add layers of garlic cloves and herbs if desired. Cover completely with olive oil, making sure no tomato is exposed to air.