Turkish home cooks preserve summer produce with winter sauces and dried tomatoes

Two recent Turkish food guides detail how to keep summer vegetables usable throughout the colder months. One article shares 15 jarred sauce recipes—including tomato, basil, red‑pepper, lutenitsa, ajvar, and zacusca—that can be sterilised, filled hot and stored for long periods, serving as spreads, pasta toppings or soup enhancers.

Another guide explains the step‑by‑step process for sun‑drying tomatoes: selecting firm, ripe fruit (such as Çanakkale tomatoes), cutting them to uniform thickness, arranging them in a sunny, well‑ventilated spot, and protecting them from dust and insects. Fully dried slices are then stored in glass jars with herbs or olive oil to retain flavor for winter salads and breakfasts.