There’s nothing that says ‘summer’ more than a vine-ripened tomato. There are so many wonderful varieties available to grow these days, and every year I make sure to try something new, but of course I always plant the old faithfuls, like Beefsteak and Brandywine.
When they all seem to be ripening at once, I dedicate an afternoon to preserving the bounty so I can keep enjoying them for many months to come. What are your favorite tomato preserving techniques?
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