It sounds like you’re talking about a method of preserving tomatoes for winter without using vinegar or water, which usually means a fermentation or dry-salting technique. Here’s a simple method you can try:
Winter-Preserved Tomatoes (No Vinegar or Water)
Ingredients:
-
Ripe tomatoes (small to medium-sized work best)
-
Salt (preferably coarse or sea salt)
-
Optional: herbs like basil, oregano, or garlic for flavor
Steps:
-
Wash and dry tomatoes – Make sure they are completely dry to avoid mold.
-
Pierce tomatoes – Use a fork to poke small holes in each tomato so the salt can penetrate.
-
Layer with salt – In a clean jar or container, put a layer of salt, then a layer of tomatoes, and continue until full. The top layer should be salt.
-
Optional: add herbs – You can sprinkle some herbs for added flavor.
-
Press down gently – Make sure the tomatoes are packed but not squashed.
-
Store in a cool, dark place – They will slowly release their juices and “cure” over time. The salt acts as a preservative.
Usage:
-
When ready to use, rinse off the salt and cook the tomatoes into sauces, soups, or stews.
-
They can last throughout the winter without refrigeration if kept dry and sealed.
This method is a traditional preservation trick that lets the natural flavor of the tomatoes shine, without vinegar or water.
If you want, I can also give you a step-by-step fermentation version, which makes them tangy and keeps them even longer—like a homemade tomato “pickle.” Do you want me to do that?