10 Ways to Keep Farm Fresh Fruits and Vegetables for the Winter Months

Spaghetti with tomato sauce (Photo by DEA / G.LOSITO/De Agostini/Getty Images)

Sauces and Purees

If you really want to taste the sun in the middle of winter, make your own marinara sauce. I haven’t bought sauce in a jar since the USSR still existed. It’s just so easy to make it myself and it’s SO. MUCH. BETTER. Especially with the amazing heirloom tomatoes I get from my CSA. We even go to the farm stand and buy extra heirloom tomatoes so we have enough marinara to get us through the winter. It ends up being cheaper in the long run, too.

My basic marinara is so easy: smash a bunch of garlic cloves; saute for 2-3 minutes on low heat in 1/4 cup good olive oil; add roughly chopped tomatoes; add water to cover tomatoes; add 1 cup dry white wine; add 1 tsp salt; simmer until tomatoes are disintegrated; puree with a stick blender. You can add other stuff, like shallots, onions and herbs. I also like to make it with vodka instead of wine sometimes.

Roasted red pepper puree also makes an excellent base for a sauce. You won’t believe how much it kicks up a simple cheese tortellini. You can also add roasted red pepper puree to chili for a sweet, smoky flavor.

Celery root and cauliflower purees are great on their own, to mix with mashed potatoes, or add to soup. Pureed fruits and veggies are also perfect for healthy homemade baby food!