What to Do With Too Many Tomatoes: 5 Ways to Preserve Your Harvest

Last Updated on August 8, 2024 by Veronica Sparks

Got a big harvest this year and not sure what to do with too many tomatoes? Nothing beats fresh garden tomatoes, but when you have a mountain of them, it’s hard to come up with enough recipes to use them all up. 

Don’t panic… preserve! Here are five ways to use or preserve food like tomatoes so you don’t have to throw yours out or give them away.

We’ll walk you through the proper methods for:

• Dehydrating tomatoes
• Freezing tomatoes
• Canning tomatoes
• Making and canning marinara sauce
• Making and canning tomato paste

Related Article: Big Garden Harvest? Recipes to Use Up Lots of Vegetables

Dehydrating Tomatoes (Two Methods)

Who doesn’t love sundried tomatoes? They’re the perfect addition to pasta, salads, sauces, and so much more. But how do you make sundried tomatoes? 

Instead of using the sun’s warmth to dry out and preserve those tomatoes, use one of these tools:

• A dehydrator
• Your oven

While dehydrating tomatoes isn’t the exact same thing as making sundried tomatoes, the process is much easier and faster – with similar results. 

The Dehydrator Method

If you’re intimidated by buying or using a dehydrator, don’t be! A dehydrator is actually really affordable, and it’s worth it if you have a good harvest every year.

Here’s the simple process for dehydrating tomatoes in a dehydrator:

1. Slice the tomatoes up. If you’re using cherry tomatoes, you really only need to cut them in half. For Roma tomatoes or larger varieties, it’s recommended that you cut them in oval slices (lengthwise) that are between ¼ and ½ inch in thickness. Ensure you de-core the tomatoes and get as much of the slimy seed gel as possible. 
2. Season the tomato pieces. Now is a good time to add some flavor. You can use oregano, basil, or just salt if you’d like.
3. Place the tomatoes in the dehydrator. You’ll find a bunch of trays in your dehydrator that can be stacked into layers. Place your tomato pieces onto the trays (cut side up for cherry tomatoes), leaving space between each piece on all sides. This will help the air to circulate and make for even drying.
4. Set the temperature and let the drying begin. Your dehydrator should be set to roughly 135 F and then the tomatoes can dry out in there for between 6 and 8 hours.
5. Remove and store your dehydrated tomatoes. Check on your tomatoes often. You want to remove them from the dehydrator when they start to crisp up or become leathery. Let them cool completely before storing them (see below for storage methods).

Not ready to buy your own dehydrator? Ask around! Someone in your circle is bound to have one stored away somewhere and I’m sure they’d be willing to let you try theirs out. 

Alternatively, simply use your oven to get those tomatoes dried up and preserved.

The Oven Method

The process of dehydrating tomatoes in the oven is largely similar to using a dehydrator, with a few differences:

1. Preheat oven to 250 F
2. Line a baking sheet with parchment paper
3. Slice and de-seed tomatoes in the same way as you would for a dehydrator (halved for cherry tomatoes, ¼ to ½ inch slices for larger tomatoes)
4. Place them on the baking sheet in a single layer and bake for between 4 and 6 hours. 

Storing and Rehydrating Tomatoes for Use

To store your dehydrated tomatoes, use one of these methods:

• Store them in an airtight container for 6-9 months in the pantry. 
• Freeze them in a freezer bag or airtight container for up to 18 months.
• Place them in a mason jar and cover them with olive oil. Store them in the refrigerator for up to 2 months. 

In order to use your dehydrated tomatoes, you’ll likely have to rehydrate them (unless you stored them in oil). Simply place them into a heat-safe bowl and cover them with boiling water. Let them sit for about 30 minutes before draining them and patting them dry.

Freezing Tomatoes

Freezing tomatoes is a great way to preserve excess garden haul. Keep in mind that you should only freeze tomatoes if you’re going to cook them later. That’s because they become a bit mushy after being frozen. 

Here are some options for freezing tomatoes:

• Freeze them fresh – whole or diced – if you plan to use them in the next few months.
• Blanche them if you plan to keep them frozen for longer. Blanching vegetables preserves the taste and color.
• Freeze homemade marinara sauce.
• Freeze stewed tomatoes.

The process of freezing tomatoes is a breeze – simply put them in a freezer-safe container. And it’s so customizable! 

Benefits of Freezing Tomatoes

The great thing about freezing tomatoes fresh and whole is that the skins slip off so easily when they thaw. This is great news if you plan to use them for a sauce later. 

One benefit of freezing blanched, stewed, sauced, or otherwise cooked tomatoes is that you can store them in your freezer for up to a year!

Canning Tomatoes: The Water Bath Method

Canning is the method that preserves your tomatoes for the longest length of time. Properly canned tomatoes can last up to 18 months! You’ll also have the added benefit of storing them in your pantry and freeing up space in your freezer or refrigerator. 

Related Article: The Best Water Bath Canners You Can Buy On Amazon

Tools Needed for Water Bath Canning

Even if you don’t have a water bath canner, you can still can those tomatoes with a few tools:

• Stock pot
• Paring knife
• Canning pot 
• Mixing bowls
• Immersion blender or food processor
• Canning jars with lids
• Canning kit with funnel, jar lifter, and canning rack
• Kitchen timer

How to Water Bath Can Tomatoes

To can your tomatoes, follow these simple instructions:

1. Sterilize your canning jars by placing them in boiling water over medium heat for 10 minutes. Only remove them when you’re ready to fill them. 
2. Sterilize your lids as well by placing them in a heat-safe bowl and pouring boiling water over them. Screw bands do not need to be sterilized. 
3. Boil tomatoes for 30 seconds to loosen skins. Then place them in an ice bath and easily remove the skins.
4. Core tomatoes with a paring knife. If you plan to half or dice them, cutting them in half first makes removing the core and seeds easier. Then you can cut them up as desired.
5. Remove one of the jars and place a wide funnel in it. This prevents juices from getting on the rim.
6. Place tomatoes into the jar with their juices and add a tablespoon of lemon juice per pint jar or two tablespoons per quart jar. This makes the tomatoes more acidic and ensures the canning process is safe.
7. Pour boiling water into the jar and leave a space at the top of about ½ inch to ensure proper sealing.
8. Remove the funnel and wipe any moisture or food particles from the rim of the jar with a clean, damp towel. This will ensure a good seal.
9. Place the lid on the jar and tighten the screw band around it.
10. Add the jars to a stock pot of lukewarm water and make sure they’re submerged completely with a couple of inches of water above the lids. 
11. Make sure you have a canning rack at the bottom of the pot so that the glass jars don’t break.
12. Place the pot over high heat and wait for it to boil before starting your timer. 
13. Pint-sized jars should be boiled for 40 minutes and quart-sized jars should be boiled for 45 minutes.
14. Remove from heat and let cool.
15. Check that the jars have sealed completely by pressing on the lid. If it clicks, it didn’t seal properly. These failed seals should be refrigerated and used within a few days or the tomatoes should be re-canned within 24 hours. 

Make sure you label the jars with their contents and the date you canned them. Tomatoes will keep for between 1 year and 18 months.

Making Homemade Marinara Sauce (And Canning It)

Use up a mountain of fresh tomatoes by turning them into flavorful homemade marinara sauce you can use for a variety of tasty recipes. You can make a huge batch of sauce, put it into mason jars, and can it using the water bath canning method.

The best thing about this method? These jars of marinara sauce will last in your pantry for about a year!

Check Out Our How-To Post: Big Tomato Harvest? How to Make Homemade Marinara Sauce (and Can it Properly)

Making Homemade Tomato Paste (And Canning It)

When your tomato harvest is overflowing, turn those vibrant tomatoes into concentrated tomato paste and preserve them using the water bath canning method.

Your homemade tomato paste will add depth and richness to your culinary creations all year long. Use it in sauces, soups, stews, and more!

Keep Your Gardening Hobby Fruitful

Preserving food from your garden saves you some disappointment and even some cash. After all, you put time and money into your vegetable garden, and you don’t want to see those glorious fruits and veggies go to waste.