It is that time! Heirloom tomatoes are ready and the seeds can be saved. If you are like me, you do not want to waste any of that hard work or nourishing goodness from these love apples! I have been thinking about all the ways to preserve the left overs after I squish out the seeds and wanted to share some of the recipes that could be used. There is nothing better than the homegrown taste of heirloom tomatoes in the deep dark days of winter.
How to Save Heirloom Tomato Seeds by Fermentation
1. Select the Best Tomatoes
- Choose fully ripe, healthy heirloom tomatoes. The best seeds come from the best fruits, so avoid any that show signs of disease or imperfections.
2. Extract the Seeds
- Cut the tomato in half across the middle, not through the stem end, to expose the seed cavities.
- Scoop out the seeds and the surrounding gel with a spoon and place them into a clean jar or container.
- You can also squeeze the seeds and gel directly into the container, leaving the rest of the tomato for other uses.
3. Ferment the Seeds
- Add a small amount of water to the container with the seeds and gel, just enough to cover them.
- Cover the container with a cloth or paper towel, secured with a rubber band, to keep out debris while allowing airflow.
- Let the seeds ferment at room temperature (around 70-85°F or 21-29°C) for 2-4 days. Stir the mixture once or twice a day.
4. Monitor the Fermentation
- During fermentation, a layer of mold will likely form on the surface. This is normal and helps break down the gel coating around the seeds.
- The fermentation process separates viable seeds, which sink to the bottom, from non-viable seeds and pulp, which float.
5. Rinse the Seeds
- After 2-4 days, when fermentation is complete and most of the seeds have sunk, remove the mold and pulp from the top.
- Pour the contents of the container into a fine-mesh sieve and rinse the seeds thoroughly under running water to remove any remaining pulp and mold.
6. Dry the Seeds
- Spread the cleaned seeds out in a single layer on a paper towel, coffee filter, or a plate. Avoid using paper towels with textured surfaces, as the seeds might stick.
- Place them in a warm, dry, and well-ventilated area out of direct sunlight. Stir the seeds occasionally to ensure they dry evenly.
- Allow the seeds to dry for 5-7 days, or until they are completely dry and hard.
7. Store the Seeds
- Once dry, store the seeds in a labelled envelope or a small glass jar with a tight-fitting lid. Include the variety name and the date.
- Keep the seeds in a cool, dark, and dry place. Properly stored seeds can remain viable for several years.
Tips:
- Fermentation helps remove the gel coating that inhibits germination and also kills off many seed-borne diseases.
- If you have multiple varieties, be sure to label your containers clearly during the fermentation and drying process to avoid mix-ups.
What To Do With The Left Over Tomato Pulp?
You can use the leftover tomato pulp and skins to create a few different types of ferments or other products. Keep in mind that it is generally advisable to remove the stem area of the tomato before using it, especially if you’re making sauces, soups, or any dish where the texture and flavour matter. The stem area can be tough and fibrous, and it may not blend as smoothly into your final product. Additionally, the stem end can sometimes have a bitter or off flavour that could affect the taste of your dish.
If you’re saving seeds, it’s still a good idea to remove the stem area before processing the tomato, as the seeds are typically located in the flesh and cavities away from the stem. However, if you’re in a situation where you’re simply trying to use every part of the tomato, you can include the stem area, but be aware that it might require extra cooking time to soften and may still result in a slightly different texture or flavour in your dish.
1. Tomato Ferment (Salsa or Paste)
- Fermented Salsa: Use the leftover tomato pulp to make a fermented salsa. Combine the pulp with chopped onions, garlic, peppers, and salt. Add herbs like cilantro and spices like cumin if desired. Mix everything well and pack it into a clean jar, leaving some headspace. Press down to ensure the mixture is submerged in its juices. Cover with a loose lid or airlock and let it ferment at room temperature for 3-7 days, tasting periodically until it reaches your desired tanginess. Store in the refrigerator once done.
- Fermented Tomato Paste: Blend the leftover pulp until smooth, add salt (around 2% by weight), and ferment it in a jar at room temperature for 5-7 days. Stir daily to prevent mold. Once fermented, you can use the paste as a condiment or base for sauces.
2. Tomato Vinegar
- Tomato Scraps Vinegar: Use the leftover tomato skins and pulp to make tomato vinegar. Place the scraps in a clean jar and cover them with water. Add a tablespoon of sugar to help kickstart fermentation. Cover with a cloth to allow airflow and keep out debris. Stir daily and let it ferment for 2-3 weeks until it smells vinegary. Strain the liquid and continue fermenting for another 2-4 weeks for a stronger flavor. Once ready, strain and bottle the vinegar.
3. Tomato Fermented Hot Sauce
- Tomato-Based Hot Sauce: If you have hot peppers, you can blend them with the tomato pulp and ferment the mixture to make a hot sauce. Add salt (about 2% by weight), blend everything together, and ferment for 1-2 weeks. Strain for a smooth sauce or leave it chunky.
4. Tomato Fermented Ketchup
- Fermented Ketchup: Mix the tomato pulp with a little bit of sugar, salt, vinegar, and spices like cloves, allspice, and cinnamon. Ferment the mixture in a jar for 5-7 days, stirring daily. After fermenting, blend it until smooth and store it in the fridge. It’s a tangy, probiotic-rich alternative to regular ketchup.
5. Tomato Skin Chips
- Dehydrated Tomato Skins: Instead of fermenting, you can dehydrate the tomato skins. Spread them out on a baking sheet and dry them in a low oven or dehydrator. Once crispy, they make a great snack or can be ground into tomato powder for seasoning.
These ideas can help you use every part of the tomato, reducing waste while creating delicious and unique ferments! A few ways that can be made by cooking and water bathing are:
Tomato Sauce
- Basic Tomato Sauce: Cook down the remaining tomato pulp and skins with onions, garlic, herbs (like basil, oregano), and a bit of olive oil. Simmer until thickened, then blend if you want a smoother consistency. This sauce can be water-bathed and used later for pasta dishes, pizzas, or casseroles.
- Spicy Tomato Sauce: Add chopped chili peppers, cumin, and other spices to the tomato pulp to make a spicy version of tomato sauce. Great for adding a kick to your dishes.
Tomato Soup Base
- Tomato Soup Base: Cook the leftover tomato pulp with onions, garlic, and vegetable broth until soft. Blend until smooth to create a soup base that can be seasoned and served later. Water-bath can this base, and you’ll have a quick-start for soups whenever you need it.
Tomato Jam
- Tomato Jam: Mix the tomato pulp with sugar, lemon juice, and spices like cinnamon, cloves, or ginger. Cook until it reaches a jam-like consistency. This sweet and tangy condiment can be used on toast, as a glaze for roasted veggies, or paired with vegan cheese.
Tomato Relish
- Tomato Relish: Combine the leftover tomato pulp with diced onions, bell peppers, vinegar, sugar, and spices. Cook it down to a thick relish consistency. This relish is great as a topping for burgers, sandwiches, or as a side with grilled dishes.
Tomato Chutney
- Tomato Chutney: Use the pulp to make a chutney by adding ingredients like vinegar, brown sugar, raisins, and spices such as mustard seeds, cumin, and turmeric. Cook until thickened, then can in a water bath. This chutney pairs well with curries, rice dishes, or as a spread.
Tomato Paste
- Tomato Paste: Cook down the pulp until it becomes a thick, concentrated paste. This process will take some time, as the water content needs to reduce significantly. Once thick, pack it into small jars and water-bath it for later use in sauces, soups, or stews.
Tomato Salsa
- Tomato Salsa: Combine the leftover pulp with diced onions, peppers, cilantro, lime juice, and salt. Cook briefly to meld the flavors, then water-bath can it. This salsa can be used as a dip or a topping for various dishes.
Tomato Ketchup
- Tomato Ketchup: Combine the tomato pulp with vinegar, sugar, and spices like allspice, cloves, and cinnamon. Cook until thick and smooth. This homemade ketchup can be water-bathed and stored for later use as a condiment.
Tomato Juice
- Tomato Juice: If the leftover pulp is particularly juicy, you can cook it down slightly and strain it to make tomato juice. This juice can be water-bathed and enjoyed on its own or used as a base for soups and sauces.
Tomato Marinara
- Tomato Marinara: Cook the pulp with garlic, onions, olive oil, and herbs like basil and oregano. Let it simmer until it thickens into a marinara sauce. Water-bath can it, and you’ll have a ready-made sauce for pasta or dipping.
Each of these options allows you to preserve the leftovers from your tomatoes while creating versatile products that can be used in a wide range of dishes.
For the specific recipes, you can look them up to find one that suits your tastes. If you have a favourite recipe drop it in the comments, I always love finding new ways to put away the bounty of the tomato harvest.
See you in the garden saving heirloom tomato seeds!