Recipes & Ideas


Tomatoes are a great source for potassium, vitamin C, antioxidants, and more. Antioxidants can help protect against cancer, protect vision, and has other great benefits. Although tomatoes are technically a fruit, most people treat them like vegetables and use them in savoury dishes.


How Long Do Tomatoes Stay Fresh in the Fridge?

Normally, if kept in a refrigerator, tomatoes can stay fresh for 7-10 days after becoming ripe. It is recommended that tomatoes be kept in a refrigerator only after they ripen, since texture and flavour could be affected. Ensure tomatoes are placed upside down.

Suggested Preservation Methods

  • Freezing: Wash and dry each tomato. Spread the tomatoes out on a baking sheet or pan in a single layer, without touching each other. Put these in the freezer for at least one hour. Then transfer the tomatoes into a freezer bag, remove air before closing, and place in the freezer. With this method, tomatoes can last up to 6 months, and can be used in recipes that need canned tomatoes.
  • Vacuum Pump: Pack tomatoes upside down in the reusable vacuum sealing bags and use the manual vacuum pump to remove the air from inside the bag. Perform the vacuum procedure again each time the bag is opened so tomatoes can be taken out for consumption. Please ensure it is placed in the refrigerator. With this method, tomatoes can last 10-25 days after ripening.
  • Bamboo reusable bag: Place the tomatoes in reusable/breathable mesh bags and ensure moso-bamboo charcoal bags are located close to them in the refrigerator, preferably in drawers. With this method, tomatoes can last 10-20 days after ripening if kept in a refrigerator. Note: you must “recharge” the moso-bamboo bags once per month by placing them under direct sunlight for approximately 2-3 hours.
  • Vaccum-sealed and frozen: Place the tomatoes in vacuum-sealed bags (as described above), use the vacuum pump to remove air from bags, then place the bags in the freezer. With this method, tomatoes can last between 6-12 months.


1. Oven-Dried Tomato Stecca

A piece of sliced oven-dried tomato stecca


Oven-dried tomatoes:

  • 1 pound fresh tomatoes – any kind


  • 138g (½ cup) bolted hard wheat flour (100%)
  • 138g (½ cup) water
  • 0.19g (1/16 tsp.) dry yeast


  • 413g (3 ½ cups) bottled hard wheat flour
  • 165g (1 cup) tomato guts, reversed from above
  • 103g (½ cup) water
  • 25g (1 ¾ tbsp.) extra virgin olive oil
  • 0.66g (¼ tsp.) dry yeast
  • 276.19g (1 ⅓ cups) poolish (from above)
  • 11g (1 ¾ tsp.) salt
  • 206g (1 ⅛ cups) oven-dried tomatoes (from above)


Drying Tomatoes:

  • If tomatoes are medium or large, cut away the stem, cut in half, then scoop or squeeze out the juice and seeds – save these tomato guts for preparing the dough. If using cherry tomatoes you can nick them to squeeze out the guts.
  • Cut the tomatoes into bite size pieces about ¼ inch thick. If using cherry tomatoes, slice in half.
  • Drying (dehydrator, oven or outdoors):
  • Set a dehydrator to medium (150°F) and let the tomatoes dehydrate for several hours until semi-dry but still flexible.
  • Preheat the oven to the lowest temperature. Place the tomatoes on wire racks and cook for several hours until semi-dry but still flexible.
  • Place the tomatoes on a wire rack, cover with a cheesecloth and allow to air-dry outside on a warm sunny day or in a window with direct sunlight until ready. This method will take several days.
  • For each method the tomatoes should be semi-dry when they are finished.


  • Weigh ingredients, if lacking any substitute with water.
  • Combine the tomato guts, water, oil, yeast, poolish and flour in a large mixing bowl
  • When mixing make sure to scrape the bottom of the bowl to mix all the flour. Stir, fold and break up the dough for around 3 minutes.
  • Cover the bowl with a cloth and let the dough rest for 15 minutes.
  • Add the salt and repeat the mixing for 3 minutes.
  • Repeat step 4
  • Add the oven-dried tomatoes and mix again for 3 minutes
  • Cover the bowl with a cloth and let the dough rest for 1 hour
  • Transfer the dough to a lightly oiled container with a lid and enough space for the dough to double in size
  • Put on the lid and refrigerate for 30 mins.
  • Do a four-fold – imagining the dough has a centre and four sides.

If sticky, wet your hand to prevent sticking, then dig down one side of the container. Scoop up the dough and stretch it a little. Fold this section into the centre of the dough.

Turn the container ¼ turn and repeat the stretch-and-fold action until all four sides are folded. The dough should be taller at this point.

  • Flip the dough so the folds are on bottom and return to the fridge for 8 to 24 hours.

Less time means more airy and well risen dough. More time means less airy but also less sturdy. Do not leave the dough for too long.


  • Place a large baking stone on a rack near the top of the oven.
  • Preheat the oven to 400°F.
  • Dust a work surface with flour.
  • Place the dough onto the work surface.
  • Dust the top of the dough with flour (handle dough lightly, it will be very sticky).
  • Coax the dough into a rounded rectangle shape, then divide the dough in half along the long face.
  • Divide each piece in half again, making 4 strips of dough approx. 3 x 10 inches.
  • Dust all cut edges with flour.
  • Roll each strip over once to ensure an even coating of flour.
  • Gently lift each strip onto the couche (alternatively use a sheet pan).
  • Leave about an inch of fabric between each strip, lifting the fabric so each strip of dough supports the other (fabric strips between them).
  • Cover with a tea towel and leave to rest for 30 – 45 mins.


  • Get the olive oil and salt ready.
  • Cut a sheet of parchment paper to fit over the back side of half a sheet pan.
  • Gently transfer two of the loaves to the parchment.
  • If the dough has been very active, put the remaining two loaves into the fridge for the time being.
  • Dock the stecca by poking fingers into the dough, stop before poking through.
  • Create deep dimples – when the bread rises in the oven the indentations will be pushed up.
  • Drizzle the stecca with the oil, then sprinkle evenly with the salt.


  • Place the stecca in the oven by sliding the parchment paper onto the stone.
  • Bake for 12 minutes – rotate the loaves to achieve even browning.
  • Bake for an additional 5 minutes.
  • Transfer to a rack to cool – the crust should be medium tan colour.
  • Allow the oven 5 minutes to raise its temperature, then bake the next loaves.

Stecca are great fresh, but they’ll keep alright for a few days in a bag or box at room temperature. After one day, reheat them in the oven at 350°F for a few minutes for the best flavour and texture.

2. Sonoran-Style Potato, Cheese and Tomato Soup

A serving of sonoran-style potato, cheese and tomato soup


  • 3 tbsp. Extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 1-2 poblano or anaheim chile, seeds removed, thinly sliced
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more to taste
  • 3 large garlic cloves, thinly sliced
  • 1 tbsp. tomato paste
  • 1 medium green or yellow summer squash, cut into ½ inch pieces
  • 1 lb. (3-4 large) Yukon Gold potatoes, scrubbed and cut into ½ inch pieces
  • 6 cups chicken broth (not low-sodium)
  • 1 cup cherry tomatoes, halved
  • ⅓ cup oregano or marjoram leaves
  • 1½ tsp. red wine vinegar
  • ½ cup whole milk or half-and-half (optional)
  • 10 oz. queso fresco, cut into ½ inch pieces


  • Heat the oil in a large Dutch oven or other heavy pot over medium heat.
  • Cook the red onion, chile and salt, stirring with a wooden spoon for approx. 3 minutes until starting to soften.
  • Stir in the garlic and tomato paste, breaking it up so the other ingredients are evenly coated.
  • Add the squash, potatoes and broth.
  • Increase heat to medium-high and bring the broth to a simmer.
  • Reduce heat to medium and cook for 15-20 minutes – until potatoes are almost falling apart.
  • Add the cherry tomatoes to the pot and cook for approx. 3 minutes – until warmed through but not bursting.
  • Stir in the oregano and vinegar
  • Simmer for 2 minutes to allow the flavours to blend.
  • Remove from heat
  • Stir in the milk if desired.
  • Test the soup for taste, add more salt if desired.
  • Divide the queso fresco among bowls, while stirring to prevent cheese from clumping ladle soup over.
  • Enjoy!

Thank you for checking out our page! We would love to hear your own preservation tips or recipes with tomatoes. Leave a post here describing your tips.

Leave a Reply

Your email address will not be published. Required fields are marked *


Smith, J. (2020, December 10). 15 healthiest vegetables: Nutrition and health benefits. Medical News Today.


McWilliams, C. (2021, August 24). Oven-Dried-Tomato Stecca. Epicurious.


Reynoso, C. (2021, August 30). Sonoran-Style Potato, Cheese, and Tomato Soup. Epicurious.


Foodkeeper app. (n.d.).