Still got some tomatoes hanging on in the garden? Here are some super simple (and tasty) ways to preserve the rest of them for winter!

With frost just around the corner in many areas of the country, it’s time to bring in the rest of the tomato crop.

Whether you’ve got a whole bunch of green ones you had to pick before the first hard freeze, or you’ve nursed a batch to ripeness on the counter, but now they’re starting to go bad before you can finish eating them, here are 3 simple recipes to keep the last of your precious tomato harvest from going to waste.

Pickled (Green)
Cut 2 pounds green tomatoes into wedges. Bring 2 cups vinegar, 2 cups water, and 2 tablespoons pickling salt to a boil. Peel and halve 3 cloves of garlic. Pack 3 hot, sterilized pint jars with 2 garlic halves, 2 teaspoons sugar, and 2 teaspoons pickling spice each. Pack in tomato wedges…

Canned
Core 4 pounds (about 14 medium) tomatoes and score an X in the bottom of each. Blanch in boiling water for 30–60 seconds. Retrieve with tongs and dunk immediately in a bowl of ice water. Remove the skins. Quarter the skinned tomatoes into a saucepan and bring to a boil….

Oven-Dried
Heat oven to 225 degrees. Halve 2 pounds (about 7 medium) tomatoes and toss with a drizzle of olive oil and a light sprinkle of salt and pepper. Arrange the tomatoes, cut side up, in a single layer on a baking sheet lined with foil. Bake for 10–15 hours, or until shriveled….

Find the full recipes at Rodale’s Organic Life…