A method for preparing and preserving a cooked blend of small, round tomatoes, typically with herbs, spices, and potentially other vegetables, is designed for long-term storage via sub-zero temperatures. For example, individuals may create this preparation in late summer using a surplus of garden-grown produce and maintain a supply for use throughout the year.
The practice offers multiple advantages, including extending the availability of fresh produce beyond its seasonal window and minimizing food waste. Furthermore, producing one’s own preserved foods can offer better control over ingredients and avoid additives or preservatives found in commercially processed alternatives. Historically, preserving foods through methods like canning and freezing has been essential for food security, particularly in regions with harsh climates or limited access to fresh ingredients year-round.
