My family has an abundance of tomatoes growing in their garden so this is how we store it. I use it in everything from chili to tomato sauce to different types of soups. I date the bag and I've never had a problem using it even a year after it was first frozen

I wanted to make delicious dried tomatoes to eat as they are, rather than to store, so I topped them with garlic and parsley (or basil).They will be definitely delicious if you use nice tomatoes.If you get hold of fully ripe sweet tomatoes, please give this a try. They are delicious in a different way from fresh ones.The drier the tomatoes are, the longer they will keep.If you want to store them for a long time, dry them really well, and keep in the freezer, or marinate in oil. Put enough oil to cover the tomatoes. The dried tomatoes are also very tasty seasoned just with salt, so try various ways depending on what you will make with them. Recipe by Heartful Kitchen Rei

In order to use dried mushrooms, you must imperatively rehydrate them

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

I usually don't like to throw bread in the trash, so I find ways to use it in cooking.#bread #eggs #simplemeal

When I first was learning how to cook I wondered how to do things. This was one thing I learned from my Mom and Grandmother.

This is a really good way to use up some of the summer tomatoes that you have in your garden. I would not reccomend using store bought tomatoes, unless you know the source. Farmers market would be a great place buy fresh tomatoes if you need to.

Buy lots of tomatoes when it’s their season and cheap, and freeze them to use later. You are not going to use for salad since they will be soggy. You will be using them any time a recipe calls “dice tomatoes and sauté “ etc .

Fried green tomatoes are a favorite in my household. I made these live on periscope tonight and wanted to share my recipe! Give it a try and enjoy! ��

Pasta and tomatoes were made for each other. Using good canned tomatoes are key. I have found out unless you pick your tomatoes fresh your not going to get a nice tomato flavor from store bought tomatoes. I do not know why fresh store bought tomatoes taste different from freshly picked or canned tomatoes. Nevertheless a difference there is. I actually like canned tomato flavour over fresh store bought tomatoes. Real San Marzano, or Hunt's tomatoes taste the best canned to me. I don't like preseasoned tomatoes in the can. If you have fresh off the bush, that's the best. One day I am going to post a pasta dish with the pasta cooked in pure tomato juice and sauce. Thank you for reading.

I wanted to enjoy delicious tomatoes in a even more delicious way, and came up with these semi-dried tomatoes By using cherry tomatoes, the semi-dried tomatoes become very sweet, and packed with the rich umami flavor from the ripe cherry tomatoes.The semi-dried tomatoes contain residual moisture, so I recommend storing them in the refrigerator, and to use them up as soon as possible. The olive oil used to marinate the semi-dried tomatoes can be reused in other dishes. Recipe by Kokoa mama

No matter how plentiful they grew, I used to consider them only as ornamental plants, but now I am finally cooking with them. Now I'm used to preparing them quickly, so I have more time to think about using them in various recipes.Don't cut through the stalks completely when making the shallow cuts. Pull the the skin back and forth from the cut.Addendum: The boiling time will vary according to the maturity of the cardoons. The stalks with big leaves may take about 2-3 hours to cook. They will be very tender after boiling for 3 hours. Recipe by Juuchan0812