Introduction

The tomato is one of the most beloved and consumed fruit-vegetables worldwide. With its varied varieties and shapes, it lends itself to numerous culinary preparations and integrates into countless recipes. The aim of this article is to introduce you to three simple methods to creatively and deliciously transform your tomatoes: making puree, drying, and lacto-fermentation. With these tips, you can preserve your tomatoes longer and diversify your diet.

We will dive into the exciting world of tomato transformation and discover how to take advantage of its naturally sweet flavor, nutritional benefits, and numerous preservation possibilities. Whether you’re a cooking enthusiast, a passionate gardener, or simply looking for new ideas to consume your tomatoes, this article offers a wealth of information.

The Nutritional Characteristics of Tomatoes

Before delving into transformation methods, let’s recall some of the nutritional benefits of tomatoes:

• Rich in vitamins and minerals: Tomatoes are a very good source of vitamin C and also contain vitamin A, vitamin K, as well as minerals like potassium and manganese.
• Low in calories: Tomatoes are mostly composed of water, making them very low in calories and ideal for light meals.
• Lycopene: This natural pigment gives tomatoes their characteristic red color and is known for its antioxidant action and potential benefits for cardiovascular health.
• Dietary fiber: Tomatoes also contain fiber that supports digestive health and contributes to a feeling of fullness.

Thanks to these properties, transforming and preserving tomatoes allows you to enjoy their benefits over a longer period, especially when they are abundant in our gardens or available at markets in season.

Transforming Tomatoes into Puree

Among the different ways to preserve tomatoes, puree is undoubtedly one of the most widespread. It is a smooth preparation made from cooked tomatoes that can be used as a sauce, pizza base, or in stews.

Why Make Tomato Puree?

1. Culinary versatility: Once you have tomato puree, you can use it to enhance a wide variety of dishes. It is a perfect base for making pasta sauces, vegetarian curries, or stuffed vegetables.
2. Preservation: Tomato puree keeps well in the refrigerator for a few days or several months in the freezer. It can also be sterilized in jars for long-term storage.
3. Waste reduction: If you have a surplus of tomatoes, it’s an effective way to preserve them without risking spoilage.

Steps to Prepare Puree

1. Choosing the tomatoes
   Preferably choose ripe tomatoes as they are richer in flavor and contain more juice. Roma, San Marzano, or Cornue des Andes varieties are particularly appreciated for making puree due to their dense and less watery flesh.

2. Peeling the tomatoes (optional)
   Before cooking, you can remove the skin from the tomatoes to obtain a smoother puree. To do this, slightly score the skin in a cross shape, plunge them into boiling water for 30 seconds, then immediately rinse under cold water to peel them easily.

3. Cooking the puree
   Cut the tomatoes into pieces and place them in a large pot with a drizzle of olive oil and some aromatics (onion, garlic, basil, oregano, according to your taste). Simmer on low heat for about 30 minutes to 1 hour, stirring regularly. The longer you cook, the more concentrated the sauce will be.

4. Blending or using a food mill
   Once cooking is complete, blend the preparation with a blender or an immersion blender. You can also pass it through a food mill to remove seeds and obtain a smoother puree.

5. Seasoning
   Taste and adjust with salt, pepper, herbs, or spices of your choice. You can also add a bit of sugar if the acidity seems too pronounced.

6. Preserving

   • In the refrigerator: Store your puree in an airtight container. It will keep for about 3 to 5 days.
   • In the freezer: To freeze, pour the puree into containers or bags suitable for freezing and freeze in portions.
   • In sterilized jars: If you want to stock up for winter, pour the hot puree into previously sterilized jars. Seal tightly and boil them in a pot of water to ensure sterilization.

Drying Tomatoes

Drying is another ancient and effective method to preserve tomatoes longer while enhancing their flavor. Dried tomatoes add a slightly sweet and concentrated note, ideal in salads, pasta, sandwiches, or as an appetizer.

Why Dry Tomatoes?

1. Flavor concentration: The drying process evaporates the water in the flesh, resulting in a more intense, almost candied flavor.
2. Easy storage: Dried tomatoes take up little space and keep well in an airtight jar.
3. Culinary versatility: They can be used as is, rehydrated in water, or marinated in oil with herbs.

Drying Methods

There are mainly two methods for drying tomatoes: in the oven or using a dehydrator. In some sunny regions, sun drying is also practiced, but it requires more attention and favorable weather conditions.

Oven Drying

1. Preparation
   Choose medium-sized, ripe, firm, and blemish-free tomatoes. Wash, dry, and cut them in half lengthwise. Remove the seeds if desired.

2. Seasoning
   Place them on a baking sheet lined with parchment paper, skin side down. Drizzle with olive oil and sprinkle with aromatic herbs (thyme, oregano, rosemary). Lightly salt.

3. Slow cooking
   Bake at 90 or 100°C for 4 to 6 hours. The tomatoes should gradually lose their water and become slightly wrinkled. Monitor cooking to avoid burning. You can leave the oven door slightly ajar to allow moisture to escape.

4. Cooling and storage
   Let the tomatoes cool before storing them in an airtight jar. You can cover them with olive oil for better results and long preservation. Ensure they are dry to the touch, without any overly moist parts, to avoid mold.

Dehydrator Drying

1. Arranging tomato slices
   After preparing your tomatoes (washing, drying, cutting), place them on the dehydrator trays, leaving enough space between them for air circulation.

2. Temperature setting
   For tomatoes, a temperature of about 55 to 60°C is recommended. Dehydration time generally varies between 6 and 10 hours depending on the thickness of the slices and the water content of the tomato.

3. Cooling and storage
   Once drying is complete, let your tomatoes cool before placing them in airtight jars. You can also store them in oil with aromatics. Regularly check for any condensation inside the jar.

How to Use Dried Tomatoes

• In salads: Cut them into small strips to add a sweet and tangy touch.
• As a spread: Blend them with cashews or chickpeas, a drizzle of olive oil, and herbs to create a tasty vegetable spread.
• In sauces: Rehydrate your dried tomatoes before incorporating them into sauces for an aromatic accent.
• To enhance a dish: Slip them into sandwiches, vegetarian burgers, or wraps for a subtle and concentrated taste.

Lacto-Fermentation of Tomatoes

Lacto-fermentation is a preservation process based on the action of lactic bacteria that transform the natural sugars in food into lactic acid. Often used for vegetables like carrots, cabbage, or cucumbers, this method also works perfectly with tomatoes. Lacto-fermentation helps develop unique flavors while increasing the probiotic qualities of the food.

Benefits of Lacto-Fermenting Tomatoes

1. Probiotic enrichment: Lactic bacteria produce probiotics beneficial for gut microbiota.
2. Long-term preservation: Lacto-fermented tomatoes can be stored for several weeks or even months, provided some hygiene and temperature rules are followed.
3. Unique flavor: It’s a method that yields slightly tangy tomatoes, rich in gustatory surprises and highly appreciated for accompanying other vegetables, plant-based cheese, or enhancing salads.

Necessary Equipment

• Glass jars with airtight closures (such as rubber-sealed jars).
• Ripe, undamaged, preferably organic tomatoes.
• Spring or filtered water (avoid chlorinated water).
• Unrefined salt (gray sea salt or Himalayan pink salt).
• Spices and aromatics: garlic, onion, aromatic herbs (thyme, basil), spices (pepper, chili), according to your preferences.

Steps to Lacto-Ferment Tomatoes

1. Cleaning and preparing jars
   Wash your jars thoroughly and sterilize them by immersing them in boiling water for a few minutes. Let them air dry.

2. Preparing the brine
   Mix about 20 g of salt per liter of water until completely dissolved. Adjust the amount of salt according to your preferences, but do not go below 10 g per liter to ensure proper lacto-fermentation.

3. Preparing the tomatoes
   Wash the tomatoes, remove any damaged parts if necessary. You can leave small tomatoes whole or cut larger ones into quarters. If desired, remove the seeds.

4. Filling the jars
   Arrange the tomatoes in the jar, optionally alternating with garlic, onion slices, herbs (thyme, basil, oregano), or spices. Leave about 2 to 3 cm of free space at the top of the jar. Pour the brine to completely cover the tomatoes. Ensure no tomato or herb pieces protrude from the liquid, as they could mold.

5. Sealing and fermenting
   Seal the jar airtight. Let ferment at room temperature, ideally between 18 and 22°C, away from direct light. In the first few days, small bubbles often form, indicating fermentation is starting. Feel free to open the jar once a day to release gas if the closure system is not equipped with an automatic degassing system.

6. Tasting and adjustment
   After about 5 to 7 days, you can start tasting your fermented tomatoes. When the flavor suits you (more or less acidic, according to your preferences), place the jars in the refrigerator to slow down fermentation.

Storage and Use

• Cold storage: Lacto-fermented tomatoes keep for several weeks in the refrigerator.
• Accompaniment: They can be eaten as is, especially if you used small tomatoes. They are also delicious in salads, on toast, in a sandwich, or a grain bowl.
• Easy adaptation: You can vary the aromatics according to your preferences: garlic, shallots, chili, ginger, rosemary, bay leaf, etc.

Other Ideas to Enhance Your Tomatoes

In addition to these three methods (puree, drying, and lacto-fermentation), there are other ways to transform and preserve your tomatoes:

• Raw tomato sauce: Simply blend tomatoes with olive oil, garlic, basil leaves, a bit of salt, and pepper. Let marinate for a few minutes before serving.
• Tomato pickles: Similar to lacto-fermentation, you can also make vinegar marinades for spicy or tangy pickles.
• Homemade ketchup: If you like sweet tomato sauce, try making homemade ketchup. You’ll have better control over the amount of sugar and salt than in the industrial version.
• Candied tomatoes: Slowly cook tomatoes with olive oil, salt, and herbs (thyme, rosemary) until a candied texture is obtained. They then keep for a few days in the fridge in oil.

Tips for Successful Tomato Preserves

1. Select quality tomatoes: Always choose ripe, undamaged, and organic tomatoes if possible.
2. Impeccable hygiene: When canning, ensure that the utensils used are clean and your hands are well washed.
3. Respect sterilization times: For sterilized canning, the boiling time varies according to the jar size and recipe, but 30 to 45 minutes is often recommended.
4. Add herbs and aromatics: Thyme, basil, oregano, or bay leaf pair well with tomatoes and enhance the flavor.
5. Control the temperature: Whether drying your tomatoes or practicing lacto-fermentation, temperature plays a crucial role in the quality of the result.

Vegetarian Recipe Ideas with Transformed Tomatoes

Finally, here are some ideas for using transformed tomatoes in tasty vegetarian dishes:

1. Spaghetti with homemade tomato sauce
   Use your puree to concoct a rich and velvety tomato sauce, enhanced with olives and capers. Sprinkle with fresh basil and a hint of nutritional yeast.

2. Tart with dried tomatoes and plant-based cheese
   Fill a shortcrust pastry with dried tomatoes, plant-based cheese, and a mixture of soy cream and herbs. Bake until the crust is golden.

3. Salad with lacto-fermented tomatoes
   Mix your lacto-fermented tomatoes with arugula or mizuna leaves, some nuts or sunflower seeds, and a light vinaigrette with olive oil and balsamic vinegar.

4. Hummus with dried tomatoes
   Blend cooked chickpeas with dried tomatoes, garlic, lemon juice, and a bit of tahini. Serve with pita bread, raw vegetables, or crackers.

5. Homemade pizza
   Spread a pizza dough, cover it with tomato puree, top with grilled vegetables and plant-based cheese. You can also add a few petals of dried tomatoes for a more intense flavor.

6. Grain bowl with quinoa and lacto-fermented tomatoes
   Combine your quinoa with a few slices of avocado, roasted chickpeas, lacto-fermented tomatoes, and a tahini and lemon-based sauce. Sprinkle with sesame seeds.

Conclusion

Tomato transformation opens up a world of flavors while allowing you to preserve your favorite fruit-vegetables during the hot season and reduce food waste. Tomato puree provides a rich and versatile taste, ideal for enhancing many recipes. Drying concentrates the flavor of tomatoes, making them a tasty ingredient easy to store in a jar. As for lacto-fermentation, it reveals a new taste profile while providing valuable probiotics to your body.

By combining these different methods, you can enjoy the fruity and sunny taste of tomatoes all year round, varying pleasures and textures. Feel free to play with aromatics, spices, and herbs to create new variations: herb-infused olive oil for dried tomatoes, jars seasoned with chili or garlic for lacto-fermentation, and many other possibilities. You are now ready to make the most of this essential fruit-vegetable, regardless of your cooking level or storage space. Happy transforming and, above all, enjoy your meal!