Preserving the Bounty: Start with Tomatoes
August in Southeast Michigan is the moment when farmers markets feel almost too full — tomatoes stacked in every shade of red and gold, corn piled high, peaches softening in the sun, herbs spilling out of baskets. It’s the kind of abundance that makes you want to cook everything at once, but it’s also the perfect time to think ahead. Winter comes quickly here, and nothing brightens a cold evening like opening something you preserved yourself during peak season.
If you’re new to preserving, tomatoes are the easiest place to begin. They’re everywhere right now, they’re affordable, and they’re incredibly forgiving. You don’t need special equipment or a full weekend set aside. You just need a little curiosity and a few pounds of tomatoes.
Why Tomatoes Are the Best First Step
Tomatoes are the foundation of so many winter meals — soups, stews, pasta sauces, chili, shakshuka, and anything you make when you want warmth and comfort. Preserving even a small batch now pays off for months.
They’re also flexible. You can freeze them whole, turn them into a simple sauce, or roast them until they become sweet and concentrated. All of these methods work beautifully with the tomatoes you’ll find at markets this week.
If You Want to Try Canning
Canning is absolutely an option — and a rewarding one — but it’s important to follow tested, science‑based recipes. Tomatoes used to be considered high‑acid enough for flexible canning, but modern varieties vary, and safe canning now requires specific acid levels and processing times.
Reliable, tested recipes can be found through:
Ball® Home Canning — Their website and books are the gold standard for home canning safety.
National Center for Home Food Preservation — Research‑based, thoroughly tested recipes and instructions.
MSU Extension — Local guidance tailored to Michigan produce and conditions.
If you decide to go the canning route, start with one small batch. A few jars of crushed tomatoes or tomato sauce can make winter cooking feel a lot more intentional.
Three Freezer‑Friendly Tomato Recipes
These are simple, beginner‑friendly, and require no special equipment. They’re perfect for anyone who wants to preserve tomatoes without diving into canning right away.
1. Freezer Tomato Sauce (No Peeling Required)
A flexible base for pasta, soups, chili, and shakshuka.
Ingredients
3 pounds tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
Handful basil
Salt and pepper
Olive oil
Directions
Add tomatoes, onion, garlic, and a splash of olive oil to a pot.
Simmer until thick, about 45–60 minutes.
Season with salt, pepper, and basil.
Cool completely.
Freeze flat in bags or in small containers.
2. Slow‑Roasted Cherry Tomatoes
Sweet, concentrated tomatoes that brighten winter meals.
Ingredients
2 pints cherry tomatoes
Olive oil
Salt
Directions
Halve tomatoes and place on a baking sheet.
Drizzle with olive oil and sprinkle with salt.
Roast at 250°F for 2–3 hours until shriveled and jammy.
Cool and freeze in small containers.
Use them in pasta, on pizza, in grain bowls, or stirred into soups.
3. Whole Frozen Tomatoes
The easiest method of all.
Ingredients
Whole tomatoes
Nothing else
Directions
Wash and dry tomatoes.
Place them whole into freezer bags.
Freeze.
When you need them, run under warm water and slip the skins off.
These are perfect for soups, stews, sauces, and chili — anywhere you’d normally use canned tomatoes.
What Comes Next
Once tomatoes are handled, the rest of August’s produce falls into place. Corn freezes beautifully. Peaches can be sliced and frozen or turned into jam. Herbs can be dried or frozen in oil. Peppers can be chopped and frozen for winter chili. Preserving becomes a rhythm — a way to honor the season while preparing for the one ahead.
This is the first step in a series that will walk through the late‑summer harvest one crop at a time. Tomatoes are just the beginning, but they’re the best beginning.