How to store summer vegetables in winter

Eating healthy in the summer is easier than ever. There are many fruits and vegetables rich in valuable vitamins, minerals, antioxidants, and flavonoids. Foods we don’t have to lose in winter with smart strategies.

Tomato

Even better than watermelon for hydrating the body, tomatoes contain a number of nutrients, including antioxidants such as lycopene, which have been linked to a lower risk of certain cancers. The secret to saving summer tomatoes is to roast and freeze them for a sweet, healthy alternative to canned tomatoes. (Additional bonus: cooked tomatoes are higher in lycopene than raw tomatoes).

Small tomatoes or cherry tomatoes, for example. the cherry variety works best. Spread the halved or whole cherry tomatoes on a baking sheet and sprinkle with olive oil, salt and herbs (thyme, oregano, sage, rosemary, whatever you have or like). Bake at 220 degrees until the tomatoes burst and the edges get colored. Cool and freeze in containers. Use them in sauces, soups and stews.

zucchini

Getting moisture out of pumpkins is the “key” to preserving them. It takes a little time in the kitchen, but it’s worth it for the rich, sweet flavor they’ll give your food. Grate the pumpkin and fry it in salted olive oil (or butter if you like) over high heat. Add minced garlic and herbs or leave plain. After about half an hour (stirring towards the end) they should look golden and their volume should have reduced considerably. Use in soups, cookies and caramelized pumpkin pasta on cold winter nights.

corn

Rich in fiber, corn can aid digestion. Corn that you freeze yourself has a better texture and flavor than most packaged corn.

Remove the seeds from fresh corn, place them in a resealable bag and freeze. Use them in sautés, soups, and other dishes.

Royal

Basil is plentiful this time of year, so take advantage of it and make pesto – you won’t regret it. Freeze in ice cube trays or small containers to add to pastas and soups year-round.