We love fresh tomatoes. That said, Summer months of July, and August, do frequently bring bigger harvest, that is best saved for later. While canning is good, I find freezing even better. It is quick, relatively tidy, does not require sterilizing, and ready product is of consistent quality, and good for months to come.
Wash, roughly chop tomatoes, and place them in a large, and shallow pot (wok works great).
Season the batch with 1 tbsp of salt, 1 tbsp of paprika, and 1 tbsp of oregano.
Please, note: salt's good for drawing the moisture out. Less water means more tomato flavor. Paprika brings
sweeteness in flavor, and rich, red color. As for oregano, well, I just love it with tomatoes, so I add it, too.)
Cover the pot, and place it over Med-High heat.
When the mixture begins to boil, remove the lid, turn the temperature down, and simmer, till tomatoes look
Liquidize cooked tomatoes.
Mill, sieve & wooden spoon, electric blender, or food processor, are all good to use.
I briefly blend the mixture,
and then put it through the sieve, to get rid of seeds, and pieces of skin.
(some find skin and seeds difficult to digest, and I find them unappetizing).
Fill bags with tomatoes.
Best, use small quart size (4 cups) freezer bags filled with 2 or 3 cups, each.
Please remember, once inside the freezer,
This slightly condensed, yet
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
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