Here are 10 delicious ways to prolong that taste of summer throughout the year.

Dried Tomatoes Packed in Oil

To dry tomatoes, slice them to about 1/4 inch thick and lay them on dehydrator sheets. (If you have a different type of dehydrator, you can buy netting by the roll and cut sheets to fit your unit.) If you want, you can sprinkle the tomatoes with Italian herbs, like basil and oregano. Dry them for about 8 hours at 140 degrees. Place them in a dry, sanitized jar and cover them with olive oil. Food safety experts recommend storing this in the refrigerator instead of processing it in a canner.

Dried Tomato Powder

Follow the directions above, but dehydrate the slices until they are crisp and brittle. It depends on your climate and your dehydrator how long that will take, but I've found that about 18-20 hours has worked for me. Allow the dried tomatoes to cool, then, using a food processor (I use the food processor container from my Ninja kitchen system for this) turn them into a powder.  This stores a lot of tomato nutrition in a very small space. Add tomato powder to soups and sauces for a boost of flavor and vitamins.

Freezing Tomatoes

This is a great way to put back tomatoes if you have more freezer space than time. You can freeze tomatoes whole, with the skin on.  Wash the tomatoes in a sink full of baking soda and water, then rinse them well. Place them in a gallon-sized freezer bag, and then place the bags on a cookie sheet in the freezer to allow them to freeze nice and flat for ease of storage. When it's time to use them, place the bag in a bowl on the counter to thaw. The skins will come right off with a gentle pull, and your tomatoes are ready to use.

Prepping Tomatoes for Canning or Cooking

This article gives you the how-to for prepping tomatoes for canning. Below are a few quick recipes for canning your tomatoes, plus links to other, more involved recipes.

Canning a Simple Tomato Sauce

This thin puree is as simple as running your tomatoes through the blender and possibly adding some garlic, onions, and salt.  You can use it as a base for soup, chili, spaghetti sauce, enchilada sauce, or anything else that calls for crushed tomatoes.  I like to can this because it's pretty neutral and works in so many different recipes throughout the year.