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When we think of tomatoes, the vibrant red color that adorns salads and sauces often comes to mind. However, tomatoes come in a diverse range of colors, from yellow and orange to green and even purple. Each variety offers unique flavors and nutritional profiles. Preserving tomatoes that aren’t red requires a slightly different approach due to their distinct characteristics. In this guide, we’ll explore how to harvest and store these colorful tomatoes to enjoy their deliciousness year-round.


1. Know Your Tomato Varieties


Before diving into preservation methods, it’s important to understand the different types of non-red tomatoes available. Some popular varieties include:

  • Yellow Tomatoes: These tend to be milder and slightly sweeter than their red counterparts.
  • Orange Tomatoes: They often have a tangy-sweet flavor, perfect for adding a pop of color to dishes.
  • Green Tomatoes: These are unripe tomatoes with a tangy and slightly acidic taste. They can be used in various culinary applications.
  • Purple and Black Tomatoes: These are known for their complex flavors, which can range from rich and sweet to smoky and earthy.


2. Harvesting at the Right Time


The key to preserving any type of tomato, regardless of color, is to pick them at their peak ripeness. For yellow, orange, purple, and green tomatoes look for the following signs:


  • Firmness: The tomato should yield slightly to gentle pressure without being too soft.
  • Color Intensity: While not red, these tomatoes will have their own vibrant hue, which should be fully developed.
  • Glossiness: The skin should have a healthy sheen, indicating optimal moisture content.


3. Preservation Methods:


A. Canning


Canning is a reliable method for preserving tomatoes. Non-red tomatoes can be canned in various forms, including whole, diced, or turned into sauces. Here’s a basic canning process:


  • Wash the tomatoes thoroughly and remove any blemishes.
  • Blanch the tomatoes in boiling water for a minute, then transfer them to an ice bath.
  • Peel off the skins, core, and deseed the tomatoes.
  • Pack the tomatoes into sterilized jars and add lemon juice or citric acid to preserve color and flavor.
  • Process the jars in a water bath or pressure canner according to recommended times for your altitude and jar size.


B. Freezing:


Freezing is a convenient way to preserve non-red tomatoes while maintaining their fresh flavors:

  • Wash, core, and cut the tomatoes into desired sizes.
  • Blanch the tomatoes by immersing them in boiling water for a short time, followed by an ice bath.
  • Drain the tomatoes and place them on a baking sheet to freeze individually (prevents clumping).
  • Transfer the frozen tomato pieces to airtight containers or freezer bags and store in the freezer.


C. Drying:


Drying intensifies the flavors of tomatoes and is an excellent option for non-red varieties:


  • Slice the tomatoes into uniform pieces.
  • Preheat your oven or food dehydrator to the recommended temperature (around 140-160°F or 60-70°C).
  • Arrange the tomato slices on drying racks, ensuring they don’t touch.
  • Dry the tomatoes until they are leathery and free of moisture. This could take several hours to a day or more, depending on the method and tomato variety.
  • Once dried, pack the tomatoes in airtight containers or vacuum-sealed bags.


4. Using Preserved Non-Red Tomatoes


Preserved tomatoes can be used in a variety of dishes:


  • Sauces: Thawed frozen tomatoes can be turned into sauces or soups.
  • Dried Tomatoes: Rehydrate dried tomatoes in warm water before adding them to salads, pasta, or sandwiches.
  • Canned Tomatoes: Use canned non-red tomatoes in salsas, chutneys, or stews.


5. Tips for Successful Preservation


  • Quality Matters: Only use fresh, unblemished tomatoes for preservation. Overripe or damaged tomatoes may not yield the best results.
  • Proper Equipment: Ensure your canning jars, freezer bags, or drying racks are thoroughly cleaned and sanitized before use to prevent contamination.
  • Acidity: Tomatoes vary in their natural acidity. To ensure safe preservation, add lemon juice or citric acid to maintain the appropriate pH level, especially when canning.
  • Labeling: Properly label your preserved tomatoes with the date and type of tomato. This helps you keep track of their freshness and variety.
  • Storage Conditions: Store canned tomatoes in a cool, dark, and dry place. Frozen tomatoes should be kept in a consistent freezer at 0°F (-18°C) or below. Dried tomatoes should be stored in airtight containers in a cool, dry place away from direct sunlight.


6. Get Creative with Recipes


Non-red tomatoes offer exciting culinary possibilities. Experiment with these ideas:


  • Colorful Salsas: Combine diced yellow, orange, and green tomatoes with onions, peppers, cilantro, and lime juice for vibrant salsas.
  • Rainbow Caprese Salad: Create a stunning salad with slices of red, yellow, and orange tomatoes, fresh mozzarella, basil, and a drizzle of balsamic glaze.
  • Chutneys and Relishes: Turn green tomatoes into tangy chutneys or relishes to accompany grilled meats or cheese platters.
  • Colorful Pasta Sauces: Blend preserved tomatoes of different hues to create visually appealing pasta sauces.
  • Tasty Dried Tomato Pesto: Transform dried tomatoes into a flavorful pesto by blending them with basil, garlic, nuts, and olive oil.


7. Preserve Memories and Flavor


Preserving non-red tomatoes goes beyond just storing food. It’s about capturing the essence of the growing season and preserving memories of your garden’s bounty. The flavors of these unique tomatoes can transport you back to sunny days spent tending to your plants. Sharing your preserved creations with friends and family can be a delightful way to showcase the diversity of tomatoes and your culinary skills.




1. Can I mix different colored tomatoes when preserving?


Absolutely! Mixing different colored tomatoes can lead to exciting flavor profiles and visually appealing dishes. When canning, you can create colorful sauces by combining various tomato varieties. Similarly, when freezing or drying, mixing different colors can result in unique blends that add complexity to your recipes.


2. How do I prevent the loss of color during preservation?


Maintaining the vibrant colors of non-red tomatoes can be a concern during preservation. Adding lemon juice or citric acid to your canning recipes can help preserve color by maintaining the tomatoes’ acidity levels. When freezing, blanching and cooling the tomatoes before freezing can help retain color and texture. For drying, tomatoes might darken slightly, but proper blanching and quick drying can minimize color loss.


3. Are green tomatoes safe to eat?


Yes, green tomatoes are safe to eat, but they have a different flavor profile compared to ripe tomatoes. Unripe green tomatoes are firmer, tangier, and slightly more acidic. They can be used in various dishes, from fried green tomatoes to green tomato chutneys. When preserving green tomatoes, keep in mind that their unique taste can add a zesty twist to your recipes.


Preserving tomatoes that aren’t red is a wonderful way to embrace the diverse world of tomatoes and extend their deliciousness beyond their growing season. Whether you choose canning, freezing, or drying, each method has its own advantages. With the right techniques and a dash of creativity, you can relish the flavors and colors of non-red tomatoes year-round. So, the next time you encounter a beautiful orange, yellow, purple, or green tomato, you’ll know exactly how to make the most of it!