Turkey: Seasonal preparations for winter food supplies begin

In regions such as Zonguldak and Eskişehir, residents have begun seasonal preparations for winter food supplies, specifically focusing on tomato canning and dough making. In Zonguldak, many households and villagers are working collectively to produce tomato preserves and yufka dough to prepare for the colder months.

In Eskişehir, market vendors report high demand for tomatoes as citizens allocate significant portions of their budgets to sauce preparation. Experts suggest that for the best consistency and flavor in winter sauces, consumers should choose meatier, less watery varieties like 'oturak' or 'erik' tomatoes. While pink and heirloom (ata tohumu) varieties are highly prized for breakfast use due to their flavor, their thin skins and high water content make them less ideal for large-scale sauce production.