Making use of homegrown tomato surplus- better chopped and jarred tomatoes? preserving length? avoiding cold?

I've heard that cold butchers the flavour of tomatoes. With a big homegrown summer surplus how can we preserve the deliciousness- can we make jarred/chopped tomatoes that are much better than shop bought or do those use fresh tomatoes anyway? what about dried tomatoes?

If it's better could you bulk make extra good bolognaise/tomato sauces? will the fridge/freezer kill the flavor?

Erratically worded but basically are common tomatoe products from homegrown tomatos much better like fresh vs storebought whole tomatoes and how can they be preserved without losing flavour to cold and time.

submitted by /u/carrot1890
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