If you’ve taken the time to plant a garden, and now are harvesting a ton of tomatoes, we’ve got a simple, great way to freeze them so you can use them into the fall and winter.
This was the first year I did a garden since the boys were born, and I had an OK crop. I got about 2 dozen ears of corn, and quite a few tomatoes. The other veggies just didn’t come in great. Cucumbers took over half of the bed, and the rabbits ate them as quickly as they matured, and zucchini took over the rest, and yielded 2 giant zucchini. So not really any green beans, yellow squash or peppers. Oh well, next year I’ll have a new plan.
So, what I did have in tomatoes, I was able to use on a daily basis, and along with some from the neighbor’s garden, I boiled down and froze. The process sounds a little tedious, but it’s really very easy and so worth the effort. Fresh tomato sauce in November will make you very happy!
6-10 cups tomatoes
Water to cover
- Using a paring knife, cut a small X through the skin of each tomato.
- Place tomatoes in a stock pot, filling about half way up the pot. Add water to just cover the tomatoes
- Boil the tomatoes at medium heat, for about 15-20 minutes, until the skins begin to curl up and the tomatoes soften.
- Reserve 1-2 cups liquid from the pan, and drain the tomatoes. Let cool slightly.
- Using the paring knife and your hands, remove the skins and any stem portions of the tomatoes. You can also remove the seed if you like, but I leave them in. Place tomatoes in a bowl or pot. Add some of the cooking water.
- Using an immersion blender (or a regular blender or food processor), blend the tomatoes to your favorite consistency. I like mine to have a little texture.
- Measure out 1 to 2 cup servings and place in freezer bags. Seal tightly, removing as much air as possible.
- Lay bags on a cookie sheet and place in the freezer. Once frozen, they can easily be stored in your freezer and used to make sauce or anything that requires tomatoes.